When cooking for a crowd, especially one that's watching the big game, can be a daunting task. Not only are you worried about the food being hot and something everyone will like, but you want to enjoy the party too. These oven baked nachos are a crowd pleaser. The best part about this dish is that it can be as simple or complex as you like. You can easily spread out the tortilla chips on a baking sheet and layer them with just cheese, chili and jalapenos or dress them up to be something you would find at a gastro pub. The variations are endless and this recipe is just one way to feed football fans.
Oven Baked Nachos
Ingredients:
For the pico de gallon(chunky tomato salsa):
3 tomatoes, seeded, chopped
1/2 medium white onion, finely chopped
1 jalapeño, ribs and seeds removedand finely chopped
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
kosher salt and freshly ground pepper, to taste
For the pinto beans:
1 tablespoon vegetable oil
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 or 2 chipotle chiles in adobo, finely chopped (remove ribs and seeds for less heat)
1 15 oz. can pinto beans, drained and rinsed
kosher salt and freshly ground pepper, to taste
For green avocado salsa:
1 7 oz. can salsa verde
1 avocado, pit removed and chopped
1/2 cup cilantro leaves with tender stems
1 jalapeño, ribs and seeds removed and chopped
1 tablespoon fresh lime juice
kosher salt and freshly ground pepper, to taste
Fo the nachos:
6 ounces large tortilla chips (yellow or white corn)
2 cups shredded Monterey Jack cheese
sliced pickled jalapenos, optional
sour cream, optional
Directions:
Step 1: Prepare the pice de gallo salsa. In a small bowl, combine the chopped tomato along with the other salsa ingredients and allow to marinate for at least one hour.
Step 2: Preheat oven to 425 degrees Fahrenheit. Cover a baking sheet with aluminum foil and set aside.
Step 3: Heat the oil in a large skillet over medium high heat. Add the onions and garlic and cook until fragrant and onions begin to appear translucent, about 5 minutes. Add the chipotle chiles and pinto beans and continue to cook. Add approximately 1/3 cup of water and using a fork, smash the black beans. This step can also e done in a food processor or blender.
Step 4: In a food processor or blender combine all the avocado salsa ingredients and blend until smooth.
Step 5: Layer half of the chips onto the baking sheet. Top with the shredded cheese and the bean mixture. Repeat this step one more time. Bake the nachos for 5 to 7 minutes until the cheese has melted. Serve with the pico de gallo, green avocado salsa, sour cream and pickled jalapenos.
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