Cowboy Caviar Nachos
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 bag tortilla chips
1 cup shredded cheese (Mexican blend, Colby Jack, or Quesadilla cheese works great)
15 oz. jar queso or nacho cheese sauce
½ of a small red onion, diced
½ to ¾ cup halved grape or cherry tomatoes
½ cup pickled jalapeno slices
1 cup Paisley Farm Cowboy Caviar
1 small container sour cream
1 small container guacamole
Fresh cilantro leaves (optional)
Instructions
Preheat your oven to 350 degrees F.
- Add the queso to a small saucepan and place on the stovetop over low/medium heat. Cook, stirring occasionally, until the queso begins to bubble slightly. Keep warm until ready to use. Alternately, you can heat the queso in a glass container in the microwave for about 3 minutes, stirring halfway through. Depending on the microwave, this may take more or less time.
- Arrange the tortilla chips in an even pile onto an oven-proof platter, large plate, or baking sheet. Sprinkle the shredded cheese evenly over the chips. Bake in the preheated oven for 5 to 8 minutes, or until the cheese is melted.
- Remove the platter from the oven and pour the warm queso evenly over the chips. Next, sprinkle the diced red onions, tomatoes, pickled jalapeno slices, and Cowboy Caviar evenly over the queso. Dollop the sour cream and guacamole over the top and sprinkle with fresh cilantro leaves, if desired.