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Ensenada Nachos
Ensenada, Mexico (popularized in Texas) — Mother recipe · en it
A classic Texan dish with an Ensenada twist, combining the crunch of tortilla chips with the heat of cheese and spices.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200g of corn tortilla chips
- 200g of cheddar cheese
- 100g of green chili
- 50g of avocado
- 2 tablespoons of tomato sauce
- 1 tablespoon of black pepper
- 1 tablespoon of olive oil
- 2 tablespoons of chopped onion
- 1 tablespoon of dried chili flakes
- 1 tablespoon of minced garlic
- 1 tablespoon of truffle cream
- 1 tablespoon of cilantro
Method
- Preheat the oven to 180°C and toast the corn tortilla chips for 5 minutes.
- In a pan, heat the olive oil and sauté the onion and garlic.
- Add the tomato sauce, chili, and dried chili flakes, stir well and let cook for 10 minutes.
- Spread the tortilla chips on a baking tray and cover with cheese and chili sauce.
- Top with avocado and slices of green chili.
- Bake in the oven for 10 minutes at 180°C and serve with cilantro and truffle cream.
The story
Ensenada-style nachos originated in San Diego but gained popularity in Texas through their Tex-Mex version, which added a spicy twist with sausage and jalapeño.
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