This is the thing I like about nachos. If you agree, you’re invited to the party. If you don’t, I’ll be the first to pass along an elementary-style lunch tray to ensure all of your primary food groups stay at arm’s length of one another.
Nachos. They’re layers upon layers of my favorite tastes. A little bit of salt, a lot of spice, maybe a little bit of protein—if I’m feeling the urge to act like a well-rounded adult—all blanketed in cheese, aka the glue that melds this flavor bomb together.
Last week I asked my friends on Facebook for help on what recipe they wanted to see this week: spring pasta or salsa? By the looks of today’s post I think you can see which dish came out as the clear winner.
The confirmation that this recipe was the clear winner came from my Smudge who declared it would had judiciously been added to her birthday party menu. This is serious stuff folks. Maybe it received this exclusive validation because she had become invested in the recipe as my scribe, studiously practicing her cursive skills as I dictated the ingredients and portions. By the way, I DO know there is no “t” in avocado. Most of the time. Can you even tell the difference between my handwriting and a 3rd graders? Aye—yi—yi. Scary.
Cinco de Mayo is on the calendar for this weekend’s celebrations replete with menus full of chunky guacamole, tacos (you gotta try this fried avocado version), enchiladas and a serious round of salsa. I thought about adding to the Mexican madness by recreating a standard savory affair, but headed off on a bender, pointed South and conquered the sweeter side of the border, thanks to mangos in my refrigerator in dire need of a destination resulting in this Mango, Strawberry and Avocado Salsa.
But I couldn’t just leave you, or the salsa, hanging about with no buddies to blend with. This salsa needs a date. A pairing to do the latin tango with. To keep it in tune as “la cucaracha” breaks out in song after that celebratory tequila shot. Or four. I’ll take Lime and salt with mine, and the salsa will too, please.
Cut to this: Fresh tostada chips sweetened with cinnamon sugar and baked to a golden crisp. A smattering of creamy, melted Monterey Jack cheese. With citrus spiked fruit kicked up with jalapeño heat. Cinco de Mayo celebratin’. It doesn’t take much more than that. Well, besides a trusty sombrero and some fine dipping skills.
Wing it! Try one of these recipe adaptations or add one of your own. Tell us your idea in the comments below.
1. This is one of those recipes that can be so easily adapted and given a heartier protein punch by simply adding a handful of grocery store rotisserie chicken chicken, turning it into a quick weeknight main mealio.
2. Mango and spice go oh so nice atop a freshly grilled piece of halibut, salmon or any Hawaiian fish. Blacken the fish with creole seasonings to really emphasize the contrasting sweetness of the bright fruit flavors.
3. I can see this as a bruschetta topping, perfect as an appetizer. Cut a few slices of baguette, drizzle with olive oil and toast in the toaster oven for a few minutes. Spread with a creamy brie cheese if you’re looking for savory, a bit of mascarpone if you’re sticking with sweet, and top with the salsa and serve with a tequila spiked lemonade.
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 10-12 4-inch white corn tortillas
- 3 tablespoons butter
- 1½ cups mango, cut into a large dice
- ½ cup strawberries, cut into a large dice
- ½ cup avocados, cut into a large dice
- ⅛ cup red onion, minced
- 1 teaspoon garlic, minced
- 1 red jalapeño, seeded, deveined and minced
- 2 tablespoons cilantro, slivered
- 2 limes, juiced (about ¼ cup)
- 1 tablespoon honey
- Cinnamon sugar tortilla chips
- 8 ounces shredded Monterey Jack cheese
- Mango, Strawberry and Avocado Salsa
- Mix the sugar and cinnamon in a small bowl and set aside.
- Stack 3-4 white corn tortillas and cut in half with a sharp knife, then cut the halves into thirds so you end up with 6 triangle shaped chips per tortilla and place on a baking sheet lined with foil. Melt the butter in a microwave safe bowl in the microwave set on high for 20 seconds. Brush the tortilla chips with the butter and sprinkle each with a generous amount of the cinnamon sugar. Toast a toaster oven until golden and let cool, repeating until all of the chips have been toasted. Set aside.
- Mix all of the ingredients up to the cilantro in a medium size bowl. Heat the lime juice and honey in the microwave in a microwave save bowl for 15 seconds and then whisk to combine. After it has cooled, add 2 tablespoons to salsa and gently fold to combine. Add more honey lime juice to taste.
- Place a layer of Cinnamon Sugar Tortilla Chips on a heat proof plate then top with a handful of shredded cheese, then a few spoonfuls of salsa, top with more tortilla chips and repeat 2 or more times ending with cheese. Place in a toaster or regular oven and broil for 3-5 minutes until cheese melts. Top with more salsa and serve hot.
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