Chili Lime Corn & Queso Nachos
Equipment
- sheet pan
Ingredients
- 8-10 oz. large flat corn chips { I used a mix of white corn chips and multigrain}
- 4 ears corn roasted,* microwaved,** or grilled
- 3 scallions chopped separating white and green
- 1 lime
- 1 tsp chili powder
- Mexican blend cheese jalapeno jack cheese, or manchego cheese, grated
- hot white queso
- 1 ripe avocado peeled and diced
Instructions
- Cut corn from the cob and place in a bowl. Drizzle with juice from 1/2 lime. Add chili powder and toss to coat.
- Cut the remaining lime half into very thin slices.
- Spread an even layer of corn chips on a parchment lined baking sheet. Top with cheese. Sprinkle with corn, white parts of scallions, and place lime slices around the edges. Bake at 400 for 8-10 minutes, until cheese has melted and everything looks golden. Immediately drizzle with hot queso and garnish with avocado and green scallion tops. Serve warm
Notes
*place corn in 350 oven in husk for 1 hour
*microwave corn in husk, on high, 4 minutes per ear