Recipe Categories
Tex Mexican
Tex Mex Nachos

Kat's Avocado Corn Nachos

1 oz olive oil 
8 oz red onion peeled, sliced 
2 x garlic cloves minced 
4 x avocados peeled, diced 
1/2 oz cilantro chopped 
1 x jalapeno pepper stemmed, cored, 
    and diced small 
4 oz roasted corn kernels (roasted on the cob) 
4 oz black beans cooked, drained 
1 oz fresh lime juice 
1 tsp kosher salt 
12 x corn tortillas cut 2" round pieces 
2 oz queso cotija grated 

 Method : 
On a sheet pan lay out red onions rings and coat with olive oil. Season with salt and grill onions until soft and tender. After chilling, dice small.
In a medium mixing bowl mix together red onions, garlic, avocado, cilantro, jalapeno, corn kernels and black beans (being careful not break up avocados). Season with lime juice and kosher salt. Chill and set aside.
Drop tortillas into 350 degree frying oil. Press each tortilla down with 2-ounce ladle to form a cup. Do them one by one. Remove with slotted spoon.
On a tray or 8 plates lay out tortilla cups. Then fill cups with avocado roast corn salad and garnish with queso cotija.
This recipe yields 8 servings.

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