Chili Cheese Nachos with Tuna Bites
Servings: 2
Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 2 Avocados, peeled and mashed
- 1/2 Mango, peeled and diced
- 1/4 cup Red Onion, finely diced
- 2 Limes, juiced
- 1/4 tsp Sea Salt
- Chili powder to taste
- Store-bought Nachos (enough to cover a medium-sized platter)
- 2 oz sriracha tuna bites, roughly chopped
- 1/2 cup Diced Tomatoes
- 1 cup Grated Cheese (a blend of cheddar and Monterey Jack works well)
- Sour Cream for topping
- Prepare the Avocado-Mango Salsa: Combine the mashed avocados, diced mango, finely diced red onion, juice of 2 limes, and 1/4 tsp sea salt in a medium bowl. Mix until well combined. Adjust salt to taste.
- Assemble the Nachos: Arrange the store-bought nachos on a heat-proof serving platter or in a baking dish, creating an even layer. Sprinkle the chopped tuna bites and diced tomatoes evenly over the nachos. Season generously with chili powder, adjusting to your taste preference. Evenly distribute 1 cup of grated cheese over the nachos, tuna bites, and tomatoes.
- Bake: Preheat your oven to 350°F (175°C), or use the broiler for a quicker melting of the cheese. Bake or broil the nachos until the cheese is melted and bubbly, about 5-10 minutes under the broiler. Keep a close eye to prevent burning.
- Add Toppings: Once the cheese is melted and the nachos are heated through, remove them from the oven. Spread a layer of sour cream directly over the hot nachos. Then, top the nachos with the avocado-mango salsa.
- Serve: Enjoy immediately while hot and cheesy, diving into the creamy, tangy, and savory layers of flavor.