Recipe by Dorit Teichman

Nachos With Lime Tortilla Chips

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Dairy Dairy
Medium Medium
4 Servings
Allergens

Contains

- Dairy
20 Minutes
Diets

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!

Ingredients

Pico de Gallo

  • 6 Roma tomatoes, diced

  • 1/2 red onion, diced

  • 2/3 cup fresh cilantro, chopped

  • 1 jalapeno pepper, cored and finely diced

Guacamole

  • 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)

Nachos

  • Lime Tortilla Chips (recipe follows)

  • 1 cup shredded mozzarella or cheddar cheese

  • 1 cup sour cream

  • 1 bunch chives, chopped, for garnish

Lime Tortilla Chips

  • 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

Directions

Prepare the Lime Tortilla Chips

1.

Preheat oven to 350 degrees Fahrenheit.

2.

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.

3.

Bake until golden brown, about 10 to 15 minutes.

4.

Finish with remaining juice of one quarter of a lime and more salt, if desired.

Prepare the Pico de Gallo

1.

Combine tomatoes, onion, cilantro, jalapeno, lime juice, and salt. Toss until evenly combined.

Prepare the Guacamole

1.

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.

Prepare the Nachos

1.

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.

2.

Transfer chips onto a serving platter and top with pico de gallo, guacamole, and sour cream. Sprinkle with chives.

Credits

Photography by Heather Winter Props provided by Z Gallerie

Nachos With Lime Tortilla Chips

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