For the Guacamole:
3 ripe avocados
1 Tbsp finely chopped yellow onion
1 tsp salt
1 jalapeno chili, seeds and veins remove and finely chopped (optional)
For the Nachos:
1 bag blue corn tortilla chips
2 cups grated Monterrey jack cheese
1 cup Newman's Own® Salsa, Mild, Medium, or Hot
½ cup sour cream
Mash the ingredients for the guacamole, working in batches. A mortar, large fork, or your very clean bare hands will do the trick. Add onion, salt and stir in the optional chopped jalapeno with a spoon. Be careful when you work with hot chilies. Never touch your eyes after handling them. If you have sensitive skin, wear rubber gloves. And be sure to wash your hands when you are finished. Cover the guacamole tightly with plastic wrap and refrigerate it unless you are going to use it immediately. It will turn brown if exposed to air too long.
Preheat the oven to 400°F. Place a thin layer of chips on an ovenproof platter. Cover with ¾ cup of the cheese and dot with 1/3 cup or more of the guacamole. Repeat 2 more times, ending with the guacamole. Bake for about 5 minutes, or until the cheese is melted.
Serve with salsa and sour cream on top.
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