I know I promised you some of my favorite recipes from my stay at Anamaya Resort in Montezuma, and they will come. Today though, I am sharing a recipe from my week with my hubby in Ojochal, Costa Rica. Ojochal is a beautiful, small village on the Pacific coast, known for its unspoiled beaches AND fabulous restaurants! Once we were settled into our house, we conducted an extensive (ok, maybe about 10 minutes!) google search to narrow down our dining choices to only the very best-of-the-best, for our short week-long visit. Through our search, we discovered a small, quaint place, Adelante, for a casual afternoon snack and drink. It had a cool, comfortable atmosphere, with a great deck, a good beer list, and really spectacular and relatively healthful munchies.
Their deconstructed nachos were absolutely phenomenal and the presentation was simple and so stylish! A couple of nights ago I decided to give them a try here at home. Great idea! They were so easy and we loved every bite.
Yes, they are just nachos, so you can use whatever toppings you like. We prefer a meatless, minimal cheese nacho so that is exactly what I made. What makes these nachos really special is the presentation, so make them fit your style! Here is a picture of what I created. Do you like my style??
Servings: as many as you like!
- corn tortillas, use a pizza cutter to cut into 4 pieces/tortilla
- sea salt
- pam cooking spray or oil
- cheese of your choice. I used shredded cheddar mix (very minimal) on these, but I think a thin slice of pepper jack, goat, or a high quality mozzarella would be great!
- cherry or grape tomatoes, cut into thin slices
- black olives, cut in half
- ripe avocado
- ripe mango, cut into very thin and small slices
- lime, cut into wedges
- jalapeno, thinly sliced (not pictured)
- cilantro, chopped (not pictured)
Preheat the oven to around 400 degrees F. Use convection if your oven has that feature.
Slice your tortillas into quarters, place them on a cookie sheet. Spray them with cooking spray or use a brush to add a very light oil to the top. Sprinkle with a light dusting of finely ground (powdered) sea salt. Bake until golden brown (about 10 minutes in my oven). You may need to turn the cookie sheet to make sure the pieces are cooking evenly. When they are just starting to brown pull them out of the oven and add the cheese. Bake for another 2-3 minutes, until the cheese has melted and the chips are nice and crispy.
While the tortillas are cooking prep the other toppings. Cut the tomatoes and jalapenos into thin slices and mangoes into thin and small pieces. Dice the onion. Slice the olives in half and fill them with your favorite salsa.
Make the guacamole according to your favorite recipe. I like my guac very simple. Here is what I usually do: mash the avocado with a big squeeze of lime, a generous sprinkle of sea salt, chipotle pepper flakes, and cumin. Add diced red onion. Mix well.
Build the nachos! Take a look at my picture to build like I did. I had two different nachos. 1. guac, tomato, olive 2. guac, mango. I wish I would have had fresh jalapenos and cilantro to add to the festive dish, but no such luck! Instead, I sprinkled a mix of ground chipotle pepper and cumin over the top and garnished the plate with a lime. I served them with fresh salsa and a big mug of Matilda!