Picadillo Nachos

Name: Picadillo Nachos
Ingredients: 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

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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.

Everyday Food, June 2007

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Recipe Summary

Servings:

Ingredients

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

Directions

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

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

Variations

Grape tomatoes can be replaced with diced plum tomatoes.

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Picadillo Nachos

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Ingredients

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Picadillo Nachos

Gallery

Recipe Summary

Ingredients

Directions

Variations

Reviews

All Reviews for Picadillo Nachos