Loaded Veggie Nachos with Pineapple salsa & Avocado dip
A perfect apetizer made with refried beans, pineapple salsa, avocado dip and lotsa cheese!
I love recipes that are pretty simple to make especially when I am hosting dinner at home. Something that can be "thrown it all together and enjoyed" is my type of food. These nachos are perfect to whip up while chatting with friends. You really dont have to worry about measuring anything in this recipe.
Just fill a baking sheet with tortilla chips, top it will your choice of ingredients. Cheese is a must, everything else is up to your creativity. You can pair it with sour cream, guacamole, salsa or dips. Unfortunately, these are best served immediately. Reheating or leftovers mostly leads to soggy nachos. I had made some pineapple salsa so used it up for the nachos as a topping. There is really no measurement as such - just mix some chopped pineapple, finely chopped onion and tomato, jalapeno for the heat, lemon juice, salt and cilantro. Similarly for the avocado dip - just blend all the ingredients together ( avocado, cilantro, green chilies, lemon juice, salt and water for the consistency)
Pre grated cheese in bags contain cellulose which is used as a anti-clumping agent. I usually avoid buying them. Its best to use cheese blocks and grate them as per your liking.
There is no right or wrong way of making Nachos, they are just simply delicious! You can add on as much as topping as you like. I prefer a fully loaded nachos so each and every bite has all the flavors and toppings piled on top. Instead of making Pineapple salsa you can use pica de gallo or any salsa of your choice. These nachos are the most satisfying way to eat a bag of chips!
Serves - 6
Tortilla chips, as needed
1/3 cup canned refried beans ( I used Trader Joe's)/ mashed canned Black beans
1 cup - Cheese block (Cheddar/Monterry Jack/Pepper Jack) , shredded
Pineapple Salsa ( Finely chopped Pineapple + Jalapeno+ onions+ tomato+ cilantro+lemon juice+salt+cilantro - Mix well)
Roasted corn ( Corn kernels as needed - sauteed roasted in a cast iron skillet with a teaspoon of butter)
Avocado dip ( 1 ripe avocado + 1/4 cup cilantro + 2 green chiles+ lemon juice+salt + water - blend together)
Preheat oven at 400F. Spread the chips evenly onto a baking sheet. Top it with dollops of refried beans as evenly as possible. Sprinkle the grated cheese. Bake for 5-7 minutes, or until the cheese has melted. Remove from the oven and top it with pineapple salsa, roasted corn and drizzle the avocado dip all around the sheet. Serve immediately!