Danny Trejo's Nachos
Ingredients
Directions
Ingredients
4 c
tortilla chips
1 c
shredded Mexican-style cheese blend, store-bought
1 c
canned black or pinto beans, drained and rinsed, warmed
1 c
Pico de Gallo
¼ c
Chipotle Crema
½ c
canned pickled jalapeños, drained
2 tbsp
crumbled Cotija cheese
2 tbsp
finely chopped fresh cilantro
Danny Trejo’s Nachos
The difference between a good plate of nachos and a great plate of nachos is the placement of all the ingredients. You want to make sure you get everything evenly spread out in and around and on each chip, so every bite’s got the melty cheese, a bit of jalapeño, and some beans.
4 servings
- Preheat the oven to 350°F. Scatter the tortilla chips on a sheet pan and sprinkle them evenly with the shredded cheese, making sure each chip has some cheese on it. Bake until the cheese is melted, 3 to 5 minutes.
- Top the chips with the beans and Pico de Gallo. Drizzle with the Chipotle Crema. Sprinkle the Escabeche over the chips, followed by the Cotija and cilantro, and serve.
