Posted: Jan 30, 2013 1:16 PM
Updated: Jan 30, 2013 1:20 PM
TUCSON-- Executive chef Eddie Coronado from Blanco Tacos + Tequila joined us at the News 4 Tucson studio. He showed us how to wipe up a nacho dish.
Here is what you need:
5 cups Tortilla Chips
4 oz Cheese Sauce
1 Avocado (diced 1/2")
2 oz. Black beans
1 oz. Cheese blend
1 tbsp. Sour cream
1 oz. Pico de Gallo
1/4 oz. Cotija Cheese
2 tbsp. Cilantro (chopped)
2 oz. Beef or chicken
1. Lightly pile chips on a small plate ensuring to cover entire plate.
2. Ladle cheese sauce evenly on chips, ensuring each chip has cheese. Add beef or chicken if desired.
3. Sprinkle avocado, black beans and cheese over chips evenly.
4 Place sour cream directly into center of nachos, sprinkle pico over chips.
5. Garnish with cotija and cilantro.
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