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Picadillo Nachos

A delicious Tex-Mex style dish. Picadillo can also be used over pasta, in a burrito, in a quesadilla, in a stuffed pepper, or over a baked potato.

  • Servings: 4

Source: Everyday Food, June 2007


  • 5 ounces tortilla chips (about 8 cups)
  • 4 ounces Monterey Jack cheese, grated (about 1 cup)
  • 2 cups Pork Picadillo
  • 1/4 cup fresh cilantro leaves
  • 1 avocado, halved, pitted, peeled, and cubed
  • 1 cup grape tomatoes, quartered, or diced plum tomatoes


  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.

  2. Place chips, slightly overlapping, on prepared sheet. Sprinkle with 1/2 the cheese, then picadillo and remaining cheese. Broil until cheese is melted, 2 to 5 minutes.

  3. Top with cilantro, avocado, and tomatoes before serving.


Grape tomatoes can be replaced with diced plum tomatoes.

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