Mexican Street Corn Nachos
For the Nachos:
- Pompeian Organic Extra Virgin Olive Oil Spray
- 2 (5-ounce bags) tortilla chips
- 1 ½ cups frozen fire-roasted corn, thawed
- 1 can black beans, drained and rinsed
- ½ of 1 (12-ounce) wheel of Cotija cheese
- ¼ cup citrus pickled onions, see note
- ¼ cup pickled jalapeno slices
- 1 batch roasted poblano cashew cream, see notes for recipe
- 1 avocado, pitted and thinly sliced
- ½ of a jalapeno, thinly sliced
- ¼ cup cilantro leaves
- ½ tablespoon Aleppo pepper flakes, or red pepper flakes
- Preheat the broiler to high with a rack in the center of the oven. Lightly spray a large sheet pan with Pompeian Organic Extra Virgin Olive Oil Spray.
- Layer the chips on the prepared sheet pan and sprinkle the corn and black beans over the top. Spray the top of the nachos and vegetables with a quick spray of the Pompeian Organic Extra Virgin Olive Oil Spray then spread the cheese evenly over top of the nachos.
- Keeping your eye on the oven, because the broiling process happens very fast, broil the nachos for 3-4 minutes until the vegetables are warmed through, the cheese is melty, and the chips are starting to turn golden brown on the edges. Remove from the oven immediately.
- Garnish the nachos with a drizzle of Poblano Cashew Cream, pickled onions, pickled jalapeño, fresh jalapeño slices, avocado slices, cilantro leaves, and Aleppo peppers flakes.
Author: This Mess is Ours