Ingredients
1 ½cupsraw cheddar or Jack cheese, shredded
Blue corn chips
⅓cupcrumbled feta cheese
¼cupred onionchopped
⅓cuproasted red pepperchopped
1pcjalapeñoseeded and membranes removed, finely chopped
2pcsripe avocados
1tbspfresh lime juice
2clovesgarlicminced or crushed through a garlic press
½tspsalt add more to taste
2tbspfresh cilantrochopped
1/4tspground coriander
1jalapeñoseeded and finely chopped, optional
3pcsradishtop and bottom ends removed and finely sliced
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips.
Sprinkle generously and evenly with shredded cheese. Sprinkle veggies over the cheese, then sprinkle on the feta. Repeat to build layers if you’re feeding a crowd.
Bake until the cheese is melted and bubbling, about 15 minutes for a single layer or 20 minutes for multiple layers.
Serve immediately on a heat-safe surface.
While the nachos are baking, make the guacamole. Slice the avocados in half length-wise, running your knife around the pit.
Twist the halves in opposite directions, then pull apart the halves. Dislodge the pits and use a large spoon to scoop the flesh into a medium bowl.
Sprinkle with lime juice, then mash the avocado with a large fork or potato masher.
Stir in the garlic, salt, cilantro, coriander, jalapeño, and chopped radishes. Serve immediately.
