Cactus Nachos
Inspired by the much-beloved nachos at Seattle’s Cactus Restaurant, these highly-craveable nachos feature melty cheese, two types of salsas, fresh guacamole, and tangy crema.
*Depending on whether you are using homemade or prepared ingredients
Ingredients
- 6-8 ounces (170-225g) tortilla chips
- 1 cup (150g) corn, charred over a grill or in a dry cast-iron pan
- 1 cup (120g) Jack cheese, shredded*
- 1 cup (120g) cheddar cheese, shredded*
- ½ cup (130g) charred tomato salsa
- ½ cup (130g) pico de gallo
- 1 cup (150g) guacamole**
- ½ cup (80g) crema (purchase at a Latin American specialty market, or make your own)
- 2-3 scallions, cut lengthwise into very thin strips
- Grilled chicken or beef
*Shred from a block rather than using pre-shredded cheese. The latter contains anti-clumping ingredients that will adversely affect how well your cheese melts. **The recipe for the original Cactus guacamole can be found here.
Step by Step Instructions
Step 1
- Preheat oven to 350ºF (175ºC).
Step 2
- You can make these nachos in a sheet pan lined with parchment, or in a cast-iron pan. Either way, line your pan with chips, and top with charred corn, meat (if using), and shredded cheese.
Step 3
- Bake for about 10 minutes, or until the cheese is fully melted. Remove from oven, and distribute the charred tomato salsa, pico de gallo, and guacamole over the top. Drizzle with crema, garnish with scallions, and serve immediately.
