Recipe Detail

Mile High Nachos Supreme with Avocado Cream

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Number of Servings:


  1. 6 ounces - white cheddar (6 oz = about 2 cups)
  2. 6 ounces - orange cheddar
  3. - cooking spray
  4. 1 bags - 16 oz. yellow or white corn tortilla chips
  5. 1 cans - 15 oz. black beans
  6. 1 teaspoons - chili powder
  7. 1 - large ripe avocado
  8. 1/2 cups - sour cream
  9. 1/2 teaspoons - lime zest plus 2 tablespoons lime juice
  10. - whole milk
  11. - sliced radishes, sliced jalapenos, cilantro leaves, chopped red onion and diced tomatoes


1. Preheat the oven to 350 degrees F. In a large bowl, toss the cheeses together.

2. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture.

3. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create a mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips to see if the cheese in center is gooey) and the chips are browned in spots, about 20 minutes.

4. Meanwhile, in a bowl, toss the beans and chili powder; set aside.

5. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper.

6. Scatter the beans, sliced radishes and jalapenos, cilantro leaves, red onion and tomatoes (or other desired toppings) over the hot nachos; drizzle with the avocado sauce. Serve remaining sauce on the side.


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