My family loves Tex-Mex cuisine. During summer we often head to our local Mexican restaurant to take advantage of the outdoor seating. And we usually start with a big platter of their cheesy nachos. But I’m always looking for ways to prepare restaurant-quality dishes at home. That’s why this Nachos with Spicy Guacamole recipe is my new go-to. It’s super easy to make and it’s absolutely delicious!
We start with store-bought guacamole then stir in fresh cilantro and pickled jalapeños. They add a bright tangy kick! Then we layer the ingredients in an oven-proof skillet instead of a baking sheet. The side of the pan keeps the nachos piled high and helps the chips crisp up for just the right amount of crunch. Plus, the cheese melts to ooey-gooey perfection. Dollop the guac on top with a little Greek yogurt and more peppers. Give ’em a try, then let us know what you think!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 cup store-bought guacamole
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. chopped + ½ cup sliced drained pickled jalapeño peppers
- 2 plum tomatoes, seeded, diced
- 1 (2.25 oz.) can sliced black olives, drained
- 12 cups tortilla chips, from 13-oz. pkg.
- 8 oz. sharp cheddar cheese, shredded
- 1/2 cup plain Greek yogurt
- 1 scallion, chopped
Instructions
PrintHeat oven to 350°F. Mix guacamole, cilantro and 1 Tbs. peppers; reserve. Reserve 1 Tbs. each tomatoes and olives.
In 10" ovenproof skillet, layer chips, cheese and remaining peppers, tomatoes and olives. Bake until cheese melts, 10 min. Top with yogurt and guacamole. Sprinkle with scallion and reserved tomatoes and olives.
Nutrition
- Calories: 472
- Fat: 30 gram
- Saturated Fat: 11 gram
- Protein: 15 gram
- Carbohydrates: 38 gram
- Fiber: 7 gram
- Cholesterol: 37 mg
- Sugar: 2 gram
- Sodium: 704 mg
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