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.
Equipment
- Cast-iron skillet (optional)
Ingredients
- 6-8 ounces (170-225g) tortilla chips
- 1 cup (150g) corn kernels from a cob charred over a grill or in a dry cast-iron pan
- 1 cup (120g) shredded Jack cheese
- 1 cup (120g) shredded cheddar cheese
- 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 medium green onions cut lengthwise into very thin strips
- Grilled chicken or beef, optional
Step by Step Instructions
Step 1
- Prepare guacamole and salsas (the guacamole, pico de gallo, and charred tomato salsa recipes here approximate the Cactus originals, but use what you have!)
Step 2
- Preheat oven to 350ºF (175ºC).You can make these nachos in a sheet pan lined with parchment, or in a cast-iron pan (Cactus-style)! 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 green onions, and serve immediately.
