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Author Notes: This recipe uses many fresh ingredients and makes for a nice alternative to traditional beef nachos. —Liz
Homemade corn tortilla nacho chips
- 2 7.5 ounces Package of corn tortillas
- 1/2 Lime
- 1 teaspoon Kosher salt
- 1 tablespoon Lime zest
- Set oven to 450 degrees.
- Drizzle olive oil on several cookie sheets.
- Cut the tortillias into quarters and arrange on cookie sheets.
- Drizzle more olive oil on top of tortilla wedges.
- Sprinkle with kosher salt.
- Sprinkle with lime zest.
- Cook for 30 minutes or until chips are toasted and crunchy without being burned.
- Set aside.
- 2 cups Shredded cooked chicken
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Pepper
- 1 teaspoon Cilantro
- 15 ounces Canned black beans
- 2 Cooked corn on the cob:
- 1 cup Shredded pepper jack cheese
- 1 cup Shredded mild cheddar cheese.
- 1/2 cup Small diced tomatoes
- 1 cup Shredded lettuce
- ounces Your favorite gourmet salsa
- Sour cream
- Jalapeño slices (optional)
- Re-heat shredded chicken with garlic powder, kosher salt, pepper and cilantro.
- Stir in the black beans, keep cooking over low heat.
- Cut the corn off the cob and add to the chicken mixture.
- Layer the cooked tortilla chips on platter.
- Add layer of pepper jack cheese.
- Add Layer of chicken,bean and corn mixture.
- Add a sprinkle more of cilantro over nachos.
- Add layer of cheddar cheese.
- Put under broiler, middle rack, to melt cheese, about 5-7 minutes.
- Once out of broiler, add the shredded lettuce and diced tomatoes
- Put 1-2 tablespoons of sour cream and salsa on side of nacho platter.
- Squeeze some Lime juice over platter (option).
- This recipe was entered in the contest for Your Best Recipe with Corn