Przystawka
Backyard Elote Nachos
30 minPorcje: 9Nutri-Score D€€
D
30 min
30 minBackyard Elote Nachos
przepis od
@misslizheart
@misslizheart
1 przepis
1 import
ugotowano 1 raz
czego potrzebujesz
Składniki
Mexican street corn flavored tortilla chips (1 bag)Spiżarnia280 g
frozen sweet corn (roasted)Warzywa i owoce450 g
Parmesan cheese (freshly grated)Nabiał60 g
crema (for drizzling)Nabiał120 ml- Salsa Valentina (for drizzling)Spiżarnia60 ml
lime (juiced)Warzywa i owoce1 kawałek
avocado (diced)Warzywa i owoce1 kawałek- jalapeños (sliced)Warzywa i owoce2 kawałki
- smoked Gouda (cubed)Nabiał280 g
- Monterey Jack (cubed)Nabiał280 g
cream cheese (softened)Nabiał225 g- evaporated milkNabiał120 ml
- diced tomatoes with green chiles (1 can, drained)Spiżarnia280 g
garlic powderPrzyprawy3 g
onion powderPrzyprawy3 g- smoked paprikaPrzyprawy1 g
na porcję
Wartości odżywcze
351kcal
- Węglowodany
- 23 g
- Białko
- 14 g
- Tłuszcz
- 22 g
krok po kroku
Przygotowanie
- Krok 1
Make the cheese sauce
- Add the smoked Gouda, Monterey Jack, cream cheese, evaporated milk, diced tomatoes with green chiles, garlic powder, onion powder and smoked paprika to a grill-safe pan.
- Place on the grill over medium heat with the lid closed.
- Krok 2
Melt and stir the sauce
- Let the cheese get nice and melty on the grill.
- Stir every 3–4 minutes until smooth and fully melted.
- Krok 3
Build the nachos
- Spread the Mexican street corn flavored tortilla chips onto a large platter.
- Pour the warm cheese sauce over the chips.
- Top with the roasted sweet corn, Parmesan, crema, Salsa Valentina, fresh lime juice, avocado and sliced jalapeños.
- Krok 4
Serve
- Enjoy right away while the cheese is warm and gooey.