Starter
Backyard Elote Nachos
30 minServes 9Nutri-Score D€€
D
30 min
30 minBackyard Elote Nachos
what you need
Ingredients
Mexican street corn flavored tortilla chips (1 bag)Pantry280 g
frozen sweet corn (roasted)Produce450 g
Parmesan cheese (freshly grated)Dairy60 g
crema (for drizzling)Dairy120 ml- Salsa Valentina (for drizzling)Pantry60 ml
lime (juiced)Produce1 piece
avocado (diced)Produce1 piece- jalapeños (sliced)Produce2 pieces
- smoked Gouda (cubed)Dairy280 g
- Monterey Jack (cubed)Dairy280 g
cream cheese (softened)Dairy225 g- evaporated milkDairy120 ml
- diced tomatoes with green chiles (1 can, drained)Pantry280 g
garlic powderSpices3 g
onion powderSpices3 g- smoked paprikaSpices1 g
per serving
Nutrition
351kcal
- Carbs
- 23 g
- Proteins
- 14 g
- Fat
- 22 g
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Serve
- Enjoy right away while the cheese is warm and gooey.