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

Be the first to rate & review!

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

Gallery

Recipe Summary test

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.

Advertisement
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.

Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December

How to Make Paper Snowflakes

39 Make-Ahead Holiday Dishes That Are Perfect for Festive Family Gatherings

Picadillo Nachos

Gallery

Recipe Summary test

Ingredients

Directions

Variations

Reviews

All Reviews for Picadillo Nachos

Account

More

Picadillo Nachos

Gallery

Recipe Summary test

Ingredients

Directions

Variations

Reviews

All Reviews for Picadillo Nachos