Three mexican ‘salsas’ and my way Nachos

Published on 09/01/2011 | In Mexico | By Monica |

- Prep Time
- 30 Minutes
- Cook Time
- 15 Minutes
- Yield
- 4
- Difficulty Level

Perfect partner for watching movies, with football and friends and of course our sunday’s classic. The super-Nachos, as my boyfriend calls them or “my-way Nachos”. The ‘salsas’: classical Pico de Gallo, Guacamole and a delicious goat-cheese and cream salsa. Must not wait to try them!

This is a must-do, never fails!

Ingredients

1 avocado (or more if you love it!)
2 tomatoes
1 white onion
1 cup of dark beans (either yesterday's left-overs or a can of beans).
1 cup of grated mozzarella cheese
3 tablespoons goat-cheese
3/4 cup cream
1 bag of corn-tortillas/nachos
2 limes
1 tablespoon finely chopped and fresh coriander
1 1/2 teaspoon of sugar
"jalapeños"
salt, black pepper, cumin

Instructions

Guacamole :
Cut the avocados in half then remove the stones. Scoop the flesh out of the shells and place it in a bowl. With help of a fork puree it.2. Stir in the juice of half a lime (or more, depends on your taste) and season with salt and pepper.
Pico de Gallo:
Finely chop the onion and put it in a bowl with the juice of 1 lime. The lime juice will soften the onion.
Peel the tomatoes and chop finely.
Add this to the onion with the coriander and sugar. Mix gently until the sugar has dissolved and all the ingredients are coated in lime juice.
Season with salt, pepper and cumin.
Chill for 2-3 hours to allow the flavours to blend. Garnish with lime just before serving.
Goat-cheese sour cream:
Beat the cream with the goat cheese until it looks like a fine cream!
And now... the super-Nachos! It's very easy! Once you've made the three 'salsas' just follow these easy steps:
Spread the beans over the pyrex you'll use, it can be personal or big for many people.
Start adding nachos and covering with more mozzarella cheese.
Here you can chop some jalapeños and spread some over the mixture (Delicious!!).
Bake in the oven at 200ºC until cheese is melted and brown.