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Set it up as a make-your-own nachos bar or serve it ready to eat; this classic and fun recipe is always a crowd-pleaser. The lime infuses the tortilla chips with a refreshing pop of flavor!
6 Roma tomatoes, diced
1/2 red onion, diced
2/3 cup fresh cilantro, chopped
1 jalapeno pepper, cored and finely diced
juice of 1 lime (1 tablespoon Heaven and Earth Lime Juice)
1 teaspoon sea salt
4 avocados, pitted and peeled
juice of 1/2 lemon (1 and 1/2 tablespoons Heaven and Earth Lemon Juice)
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
freshly ground Gefen Black Pepper, to taste
1 large tomato, diced
1/2 small red onion, finely diced (optional)
Lime Tortilla Chips (recipe follows)
1 cup shredded mozzarella or cheddar cheese
1 cup sour cream
1 bunch chives, chopped, for garnish
6 large tortillas (spelt, corn, or other variety)
olive oil spray, as needed
juice of 1/2 lime (1 tablespoon Heaven and Earth Lime Juice), divided (ideally in a spray bottle)
cilantro, finely chopped
coarse sea salt, to taste
Preheat oven to 350 degrees Fahrenheit.
Cut each tortilla into eight wedges and arrange them in a single layer on a parchment-lined cookie sheet. Lightly spray with olive oil spray or brush with olive oil. Brush or spray with the juice of one quarter of a lime and season with salt.
Bake until golden brown, about 10 to 15 minutes.
Finish with remaining juice of one quarter of a lime and more salt, if desired.
Combine tomatoes, onion, cilantro, jalapeno, lime juice, and salt. Toss until evenly combined.
Mash avocado with a fork until smooth. Add lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste. Add tomato and onion and mix.
Preheat oven to 350 degrees Fahrenheit. Place tortilla chips on a sheet pan and sprinkle with cheese. Cook for two to three minutes, or until cheese melts.
Transfer chips onto a serving platter and top with pico de gallo, guacamole, and sour cream. Sprinkle with chives.
Photography by Heather Winter Props provided by Z Gallerie
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