California Spicy Carrot Nachos

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How do you make nacho ordinary nachos? Just combine Real California Jack, cheddar, and pepper jack cheeses with tortilla chips and a few surprise ingredients.

 

CHIPOTLE CARROT NACHOS WITH AVOCADO CREAM
Prep time: 20 minutes
Cook time: 15 to 20 minutes

INGREDIENTS
Carrot Nachos:
1 Tbsp Real California butter
2 cups peeled, diced carrots
1 cup fresh pico de gallo (found in the produce section)
1 Tbsp lime juice
½ tsp garlic salt
1 minced chipotle pepper in adobo sauce plus additional adobo sauce to taste
6 cups baked tortilla chips (or a 7 to 8 oz bag sweet potato, bean or butternut squash tortilla chips)
1 cup shredded California Jack, Cheddar and Pepper Jack cheese blend
½ cup green onions, sliced

Chipotle Avoado Cream:
½ cup California crema Mexicana Agria
1 ripe avocado, peeled, pitted and mashed
1 chipotle pepper in adobo sauce plus additional adobo sauce to taste

DIRECTIONS
Preheat oven to 425°F and line a large baking sheet with foil or parchment paper.
Melt butter in a large skillet. Add carrots and cook over medium-low heat for 10 minutes, stirring frequently. Add pico de gallo, lime juice, salt and chipotle peppers and cook for 5 minutes more or until carrots are very soft.
Spread tortilla chips in an even layer on baking sheet and top with cheese and carrots. Bake for 10 minutes or until cheese is melted, then sprinkle with green onions. Stir together all chipotle avocado cream ingredients in a small bowl and serve with nachos.