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Being a food blogger, one thing that I sure don't do is post recipes ahead of a specific holiday/ festival. I wish I was more planned in that aspect. Coming from apparel retail background, I've seen companies start working on a season at least 9 months in advance, ie., designers start working on Summer designs (that will be in the store some time in April) some time in September of the previous year. In the same way, there are quite a few bloggers who start posting recipes for summer before the end of spring. While they are thinking ahead, I...


Servings

46 serving

Total time

65 minutes

Cuisines

Mexican


Ingredients

  • 5 ~ 6 cups Tortilla chips
  • 1 cup Cheddar Monterey Jack cheese (or - , grated)
  • 1 zucchini (- medium, diced)
  • 1 cups corn (kernels (thawed if using frozen))
  • 1 red onion (- small, finely chopped)
  • (1.25l) fish stock (- medium, deseeded and finely chopped)
  • 2 cloves garlic (- minced)
  • 2 tomatoes (- medium, deseeded and chopped)
  • 3 tbsps cilantro (- finely chopped)
  • 1 tsp cumin (Ground)
  • 1 tsp thyme (Dried)
  • to taste Salt Pepper (&)
  • refried Beans (Use store-bought canned as a quick substitute)
  • 1 oz 15 . cans Pinto Beans (of)
  • 1 clove garlic (- minced)
  • (1.25l) fish stock
  • to taste Salt Pepper (&)
  • avocado (- pitted and diced)
  • cilantro (- finely chopped)
  • green onions (- chopped)
  • tomatoes (- chopped)
  • pickled jalapenos
  • sour cream ((my absolute favorite))


Method

  1. Preheat the oven to 275°F. Bake the tortilla chips in the low oven for 10 minutes. Once done remove from the oven and put the oven to Broil.
  2. Make the Veggie Layer: Heat 1tbsp oil in a saute pan; add zucchini and corn and cook on medium flame until lightly browned around the edges.
  3. Next add onion, garlic and jalapeno; cook until the veggies are crisp tender, about 5 minutes.
  4. Add tomatoes, ground cumin and thyme. Cook for 1~2 minutes. Season with salt and pepper and remove from the stove.
  5. Make Refried Beans: Heat 1tbsp oil in a sauce pan; add the beans, salt and pepper. Mash the beans with the back of a spoon until you get the desired consistency. Next add the broth and simmer for 3~4 minutes. Remove from the stove and set aside.
  6. To Assemble the Nachos: Spread a layer of refried beans on the toasted tortillas, followed by 2/3rd of the veggie mixture. Top it with grated cheese.
  7. Put the baking pan back in the oven and broil for 4~5 minutes or until the cheese is melted and bubbling. Remove from the oven and set aside for at least 5 minutes. Then load up with the toppings and enjoy!!

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