Chili Cheese Nachos with Avocado Jalapeño Crema

by Rebekahcooked up on July 6, 2016

Happy post holiday, everybody. We had quite the eventful weekend! We went to OMSI for the first time (fun!), barbecued with friends and generally had a great time. Oh, and we had nachos for dinner. Voila:

Chili Cheese Nachos with Avocado Jalapeno Crema

Listen, sometimes you make very nice dinners like roast chickens, pastas with a nice sauce or something. Those “grown up” meals are definitely the norm at our house, and we love making them together.

Chili Cheese Nachos with Avocado Jalapeno Crema

But then… sometimes it’s fun to make something silly and easy. Like nachos.

But back to that “grown up” part… just because you’re making nachos doesn’t mean you are just going to melt some cheese on some chips. It’s time to take it to the next level.

Chili Cheese Nachos with Avocado Jalapeno Crema

We made a chili topping that was basically chili with a lot less liquid – more of a paste, haha. And then, I blended up some avocado, jalapeño and sour cream together to become the most delicious spicy, creamy topping ever. We topped it all with salty, crunchy radishes and cucumbers. Oh, and we used Juanitas, the greatest tortilla chips in the entire universe. Basically, success all around, and it took maybe 20 minutes to throw together.

The Cocktail Diaries: Moscow Mules

The Cocktail Diaries: Moscow Mules

Ingredients

  • 1 cup crushed ice
  • 1.5 oz. vodka
  • Juice of 1/2 lime
  • Ginger beer (about 4 oz) - strongly recommended: Rachel's Ginger Beer. If not, double the lime juice.

Instructions

  1. Pro tip: Ice can be crushed in your blender or food processor. Add 1 cup crushed ice to a mug or rocks glass.
  2. Add vodka, lime and ginger beer. Stir gently with a straw.
  3. Garnish with a wedge of lime.
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1 Comment

  1. I am ravenous after looking at these! I really love the idea of adding cucumbers and radishes as well as the sour cream and avocado sauce. I’ll definitely be making these soon!

    Comment by Sasha — July 22, 2016 at 11:07 am

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