Kim Possible Naco (Nachos)

Ingredients

• 12 oz Thick corn tortilla chips (robust, thick chips so they hold up to toppings)
• 2 Ripe Hass avocados (soft to the touch but not mushy)
• 3/4 cup Red onion (finely chopped (½ for guac, ¼ for salsa))
• 3 Garlic cloves (crushed (2 for guac, 1 for salsa))
• 1 Lime (juice of half a lime for guac, half for salsa)
• 1 Jalapeño pepper (half finely chopped for guac, half for salsa, plus extra slices for garnish)
• 1 tsp Ground cumin (optional, from bottle or freshly toasted)
• 1/4 cup Fresh cilantro (handful, roughly chopped for salsa)
• 4 Small tomatoes (stemmed, cored, diced (or use grape tomatoes))
• 1/2 cup Spicy green chilies (canned) (drained)
• 1 cup Whole milk
• 1 tbsp Unsalted butter
• 1 tbsp All‑purpose flour
• 4 cups Shredded white cheddar cheese (about 12 oz, can substitute yellow cheddar for authenticity)
• to taste Salt
• to taste Black pepper
• 1/2 cup Sour cream (for garnish)
• 4 Lime wedges (for serving)

Instructions

1. Make the Guacamole

   Split and twist open the two ripe avocados, remove the pits, score the flesh with a butter knife, scoop the flesh into a medium bowl, add the finely chopped half‑red‑onion, two crushed garlic cloves, half a jalapeño (wear a glove if desired), juice of half a lime, a pinch of ground cumin, salt and pepper. Mash with a fork to a creamy‑with‑chunks consistency and taste‑adjust. Cover with plastic wrap pressed directly onto the surface and refrigerate if making ahead.

   Time: PT15M

2. Prepare the Salsa

   In the food processor combine the remaining quarter red onion, half jalapeño, one garlic clove, a handful of cilantro, and the diced tomatoes (including juice and seeds if you like extra liquid). Pulse 15 seconds until chunky‑salsa consistency. Transfer to a bowl, season with salt, pepper, and the juice of the remaining half lime. Cover and refrigerate until needed.

   Time: PT10M

3. Cook the Queso Sauce

   Melt 1 Tbsp butter in a saucepan over medium heat. Sprinkle 1 Tbsp flour and whisk constantly for about 1 minute until the raw flour smell disappears (roux). Slowly stream in 1 cup whole milk while whisking to avoid lumps; continue whisking until the mixture thickens into a smooth béchamel (≈3‑4 min). Reduce heat to low, add 4 cups shredded white cheddar, stirring until fully melted. Stir in the drained half‑can of spicy green chilies and the diced tomatoes. Season with salt and pepper. Keep warm on low heat.

   Time: PT12M

   Temperature: medium heat

4. Assemble the Nachos

   Preheat the oven to 425°F. On a baking sheet, spread an even layer of corn chips, sprinkle a thin layer of shredded cheddar, then drizzle about half of the warm queso sauce over the chips. Add a second layer of chips, another thin layer of cheddar, and the remaining queso sauce. Top with thinly sliced jalapeño rings.

   Time: PT5M

   Temperature: 425°F

5. Bake

   Place the assembled nachos in the preheated oven and bake for 8‑10 minutes, until the cheese is bubbly, edges are golden, and the chips are crisp.

   Time: PT10M

   Temperature: 425°F

6. Garnish and Serve

   Remove from oven. Dollop guacamole and salsa in separate sections, add sour cream spots, and garnish with extra jalapeño slices and lime wedges. Serve immediately while hot and crispy.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

30 g

Carbohydrates

65 g

Fat

45 g

Fiber

8 g