Recipe for: May Day Nachos with Cheddar Cheese, Salsa, and Guacamole - photo 1
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Recipe for: May Day Nachos with Cheddar Cheese, Salsa, and Guacamole

Pikantne May Day Snacks 45 min Medium 8 wyświetleń ~41.52 PLN * - (0)
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Description

Crispy nachos baked with creamy cheddar cheese, served with fresh tomato-onion salsa, thick guacamole, and a light sour cream sauce. The dish combines Mexican inspiration with Polish seasonal ingredients — fresh tomato and onion add juiciness to the salsa, while lime and cilantro brighten the flavor. Perfect as a snack for outdoor gatherings during the May holidays: easy to share, visually impressive (melted cheese, colorful salsa, green guacamole), and filling. We offer a basic variant and two optional toppings (canned corn, cilantro) — allowing everyone to customize their nachos to their taste.

Ingredients Used

Ingredients (15)

Servings:
4
  • Corn chips 400 g
  • Cheddar cheese 200 g
  • Red bean 200 g
  • Onion 1 szt. (~150 g)
  • Tomato 2.5 szt. (~300 g)
  • Garlic 2 ząbki (~10 g)
  • Avocado 1 szt. (~200 g)
  • Lime 1.2 szt. (~60 g)
  • 18% cream 150 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Papryczka chili 2 szt. (~30 g)
  • ✨ Opcjonalne
  • Coriander 30 g
  • Canned corn 100 g
💰 Szacowany koszt dania: ~41.52 PLN (10.38 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salsa

1

Prepare the salsa. Wash the tomato, remove the stem, and dice it into small cubes (about 1 cm). Peel the onion and chop it into very small cubes. Cut the chili pepper in half lengthwise, remove the seeds if you want it milder, and then finely chop it. Peel the garlic and either press it through a garlic press or chop it very finely. Place everything in a medium bowl, add the juice of half a lime (about 30 g), 1 pinch of salt (1 g), and 1 pinch of pepper (1 g). Gently mix with a wooden spoon and set aside for 10–15 minutes — the flavors will meld, and the salsa will be more aromatic.

Ingredients: Tomato, Onion, Papryczka chili, Garlic, Lime, Salt, Black pepper
Use a sharp knife to cut the tomato and a cutting board with a groove for juices. When cutting the onion, trim the ends and cut it in half; this will make it easier to dice finely. If you don't have a garlic press, chop it very finely with a knife.

Guacamole

2

Prepare the guacamole. Cut the avocado in half, twist the halves, and remove the pit. Scoop the flesh into a bowl with a spoon. Mash the flesh with a fork into a cream with small chunks remaining (if you prefer it smooth, mash it more thoroughly). Add 1 small clove of garlic (about 5 g, finely chopped or pressed), 1 teaspoon of lime juice (about 5–10 g), 1/2 pinch of salt (0.5 g), and finely chopped half an onion (about 75 g). Mix and check the taste — add more lime juice or salt to your preference.

Ingredients: Avocado, Garlic, Lime, Onion, Salt
Use a ripe avocado (slightly soft). Cover the guacamole with plastic wrap immediately after preparation and press it against the surface to limit browning if you are making it in advance.

Sauce

3

Prepare the cream sauce. In a small bowl, combine 18% cream (150 ml) with 1 teaspoon of lime juice (about 5 g), 1/2 pinch of salt (0.5 g), and freshly ground pepper (0.5 g). If desired, add 1 tablespoon of finely chopped cilantro (optional). Whisk until the sauce is smooth and creamy.

Ingredients: 18% cream, Lime, Salt, Black pepper, Coriander
Use a small bowl and a spoon or whisk to achieve a smooth consistency. The sauce can be prepared in advance and chilled in the refrigerator.

Preparation of nachos

4

Preheat the oven to 200°C (top-bottom) or 180°C (with fan). Line a baking sheet with parchment paper. Spread the tortilla chips on the baking sheet in a single layer, slightly overlapping to create a "bed" (do not pack too tightly). Drizzle lightly with canola oil (1–2 teaspoons for the whole) to make the chips crispier and prevent them from drying out during baking. Evenly scatter the drained red beans over the chips, then sprinkle with grated cheddar (distribute the cheese so it covers the top but does not hide all the chips). If using canned corn, add it now evenly.

Ingredients: corn chips, Red bean, Cheddar cheese, Rapeseed oil, Canned corn
The best size for the baking tray is about 30x40 cm. Use a grater with large holes for the grated cheese. Don't overload each chip with cheese — it's better to distribute it evenly and add more after baking if needed.

Baking

5

Place the tray in the preheated oven. Bake for 6–9 minutes, until the cheese melts and starts to bubble gently, and the edges of the chips are lightly browned. Watch from the 5th minute — ovens heat differently. After removing from the oven, wait 1–2 minutes — the cheese will be hot, but it's better not to serve it straight from the oven to avoid burns.

Ingredients: Cheddar cheese, corn chips
Use oven mitts. If the cheese starts to brown too quickly, reduce the temperature by 10–20°C and extend the time by a few minutes. Do not leave the nachos unattended.

Assembly and serving

6

Remove the nachos from the oven onto a large board or wide dish. Spoon salsa and guacamole in several places over the hot nachos (you can also add more salsa to taste). Drizzle the sour cream sauce in thin strands (you can transfer the sauce to a bag and cut the tip for decoration). Sprinkle with fresh, chopped cilantro (optional). Serve immediately — the chips taste best hot and crispy.

Ingredients: corn chips, Salt, Coriander, 18% cream, Canned corn
Use spoons to serve the salsa and guacamole, and for drizzling the sauce, you can use a piping bag or a small spoon. Serve with an extra lime and a small bowl of sauce on the side.

Additional tips

7

If you're making nachos outdoors (for a picnic), bake the chips at home and transport them in a thermos for serving. Serve additional salsa, guacamole, and more grated cheese in separate bowls so guests can add as they wish. For a spicy version, add more chopped chili or sriracha.

Ingredients: corn chips, Cheddar cheese, Papryczka chili
If you need to reheat leftovers, use the oven at 180°C for 5–7 minutes to keep the chips crispy; the microwave will make them rubbery.

Fun Fact

💡

Nachos were created by accident in 1943 in Mexico — guests arrived at a small bar after closing time, and the chef Ignacio 'Nacho' Anaya prepared a snack with tortilla chips, cheese, and peppers. The name 'nachos' comes from the diminutive form of the name 'Nacho'.

Best for

Majówka Impreza plenerowa Wieczór filmowy

Tips

🍽️ Serving

Serve the nachos on a large flat plate or in a wide dish, so that everyone has easy access to them. Set out additional bowls with salsa, guacamole, sour cream, and lime wedges. For effect, add fresh cilantro just before serving.

🥡 Storage

Nachos are best eaten fresh. If there are leftovers, store the chips and toppings separately in the fridge (chips in an airtight container, salsas and guacamole in closed containers). To refresh the nachos, heat them in the oven at 180°C for 5–7 minutes — avoid the microwave, as the chips will become soggy.

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