Products used in this recipe
Spicy Corn and Jalapeño Nachos
Yield: 10 Servings (24 oz.)
Yield: 10 Servings (24 oz.)
A little different than the everyday nacho offering, this version packs a whole lot of patron-pleasing toppings and flavor.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Extreme Supreme Guacamole, Frozen 6/3lb | 40 oz. | 5 cups |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Corn tortilla chips | 40 oz. | 40 cups |
| White queso cheese sauce, prepared | 80 fl. oz. | |
| Chorizo, prepared | 60 oz. | |
| Pickled red onions, prepared | 10 oz. | |
| Jalapeños, fresh or pickled, thinly sliced | 10 oz. | |
| Cilantro, fresh, stems removed, chopped | 5 oz. |
Preparation Instructions:
- Step 1
- Thaw guacamole according to package instructions.
- Step 2
- Prepare the corn and jalapeño blend according to package instructions. Use warm or set aside to cool.
- Step 3
- For each serving; place 4 oz. or 4 cups of tortilla chips on serving plate. Top with 8 fl. oz. cheese sauce, 6 oz. chorizo, 4 oz. corn and jalapeño blend, 1 oz. each onions and jalapeños. Garnish with 1/2 oz. fresh cilantro. Serve with 1/2 cup of guacamole on the side.
