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

Ingredient Substitutions

• Instead of Thick corn tortilla chips: sturdy tortilla chips, kettle‑cooked corn chips
• Instead of Ripe Hass avocados: ripe avocado varieties
• Instead of Red onion: yellow onion, shallot
• Instead of Garlic cloves: garlic paste
• Instead of Lime: lime juice
• Instead of Jalapeño pepper: serrano pepper, chipotle in adobo
• Instead of Ground cumin: coriander
• Instead of Fresh cilantro: parsley
• Instead of Small tomatoes: canned diced tomatoes (drained)
• Instead of Spicy green chilies (canned): fresh chopped green chilies, jalapeño
• Instead of Whole milk: 2% milk, unsweetened almond milk (will change flavor)
• Instead of Unsalted butter: margarine, olive oil (for roux)
• Instead of All‑purpose flour: gluten‑free flour blend
• Instead of Shredded white cheddar cheese: shredded Mexican blend cheese, Monterey Jack
• Instead of Sour cream: Greek yogurt, crema

Equipment Needed

• Baking sheet
• Oven
• Medium mixing bowl
• Food processor
• Saucepan (2‑qt)
• Whisk
• Fork (for mashing)
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Plastic wrap
• Serving spoon or spatula

Critical Steps — Do Not Skip

• Ensuring avocados are ripe but not over‑ripe for guacamole
• Cooking the roux until the raw flour smell disappears before adding milk
• Whisking continuously when adding milk to avoid lumps in the queso
• Layering chips, cheese, and sauce to keep chips from becoming soggy
• Baking until the cheese is bubbly and chips are golden but not burnt

Chef Tips from the Video

• Use thick, sturdy tortilla chips so they hold up to multiple layers of toppings.
• Toast a pinch of cumin in a dry skillet for extra aroma before adding to guac.
• For extra heat, add a dash of hot sauce to the queso or salsa.

Troubleshooting

Storage

Refrigerator: Guacamole: up to 24 h if covered with plastic wrap pressed onto surface. Salsa: up to 3 days in airtight container. Queso: up to 2 days, reheat gently over low heat.

Freezer: Not recommended for chips or queso (texture changes). Guacamole can be frozen for up to 1 month but will darken.

Room temperature: Assembled nachos are best served immediately; they will become soggy after 30 min at room temperature.

Make-Ahead Tips

• Guacamole can be prepared a day ahead and stored under plastic wrap in the fridge.
• Salsa can be made 2‑3 days ahead; keep chilled.
• Queso should be made fresh; reheating may cause graininess, so make it last‑minute.