5 ripe haas avocados, mashed
3 tomatoes, diced
3 jalapenos, seeded and diced
2 habaneros, seeded and diced
5 green onions, sliced
1/2 red onion, diced
3 cloves garlic, crushed
1 small bunch cilantro, chopped
1-2 limes, juiced
salt and pepper to taste
tortilla chips
Makes: a lot
1. In a large bowl, scrape out the avocado with a large spoon and then mash with a potato masher until fairly smooth.
2. Add the tomatoes, peppers, onions, garlic, and cilantro. Mix well.
3. Add lime juice to taste, sometimes you need both limes, sometimes just one depending on the lime. Alternately, you can use bottled lime juice.
4. Add salt and freshly ground black pepper to taste. Serve with tortilla chips or as a condiment.
*You can adjust the heat in this recipe by lessening or omitting the peppers.
*For a slightly different flavor, you can add 1/2 to 1 tsp. ground cumin.
1/2 bag tortilla chips
1/2c. sharp cheddar, shredded
1/2c. habanero pepper jack
2 tomatoes, diced
4 green onions, sliced
2 jalapenos, seeded and diced
1-2 habaneros, seeded and diced
1/2 bunch cilantro, chopped
1 small can sliced black olives, drained
1/4 tsp. garlic powder
1/2 c. sour cream
1/2 c. picante sauce
cooking spray
foil
Serves: 4-6
1. Preheat oven to 400. Then, line a baking sheet with foil. Spray the foil with cooking spray. (pam)
2. Spread the chips evenly on the pan and then sprinkle the cheeses on the chips.
3. Sprinkle the tomatoes, peppers, cilantro, black olives, and then the garlic powder onto the chips and cheese.
4. Place in the oven and bake for about 5 minutes or until the cheese is melted. Be careful not to overcook!
5. Removed the baking sheet from the oven and put dollops of sour cream and salsa over the nachos. Serve with napkins and plenty to drink!
*Remember...They're not just nachos, they're Minchos!
*Like the guacamole, you can adjust the heat by adjusting the amount of peppers or omitting them.
*For a vegan version, omit the cheese and sour cream and put warm cheezy sauce and tofu sour cream on after baking.
