Picadillo Nachos

by Cate on April 17, 2004

Recipe courtesy of Everyday Food

5 oz tortilla chips (about 8 cups)
4 oz Monterey Jack cheese, grated (about 1 cup)
2 cups Pork Picadillo (I used about a 1 lb of seasoned, cooked, ground beef)
1/4 cup fresh cilantro leaves
1 avocado, halved, pitted, peeled and cubed
1 cup grape tomatoes, quartered or diced plum tomatoes

Heat broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place chips, slightly overlapping, on prepared sheet. Sprinkle with half the cheese, then picadillo and remaining cheese. Broil until cheese is melted, 2 to 5 inches. Top with cilantro, avocado and tomatoes before serving.

Serves 4.

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