- 4
Ingredients
- One -Minute Salsa
- 1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
- 1/4 small red onion , peeled and root end removed
- 1 small clove garlic , minced or pressed
- 2 tablespoons fresh cilantro leaves
- 1/4 teaspoon table salt
- pinch ground black pepper
- 2 teaspoons lime juice from 1 lime
- 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
- Fresh Guacamole
- 2 small avocados , ripe, (preferably Haas)
- 1 tablespoon minced red onion
- 1 small clove garlic , minced or pressed through garlic press
- 1/2 small jalapeño chile , minced (about 1 1/2 teaspoons)
- 2 tablespoons minced fresh cilantro leaves
- table salt
- 1 tablespoon lime juice from 1 lime
- Nachos
- 8 ounces tortilla chips
- 1 pound shredded cheddar cheese (4 cups)
- 2 large jalapeño chiles (3/4 ounce each), sliced thin (about 1/4 cup)
- 2 scallions , sliced thin
- 1/2 cup sour cream (4 ounces)
- 1 lime , cut into 6 wedges
Preparation
Step 1
1. For One-Minute Salsa: Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses. The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt to taste before serving.
2. For Fresh Guacamole: Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.
3. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture (see illustrations below). Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)
4. For Nachos: Adjust oven rack to middle position and heat oven to 400 degrees. Spread half of chips in even layer in 13- by 9-inch baking dish or similar ovenproof platter; sprinkle evenly with 2 cups cheese and half of jalapeño slices. Repeat with remaining chips, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, drop scoops of guacamole, sour cream, and salsa. Serve immediately, passing lime wedges separately.