Nacho Average Nachos

Some combo inspiration:

• Tillamook Pepperjack with Grilled Corn, Black Beans, Apple Melon Salsa, Simple Smoky Guacamole

• Tillamook Hickory Smoked Extra Sharp White Cheddar, Hot Honey Lime Crema, Coriander Pepita Brittle, Sautéed Greens, Quick Pickled Onions

• Tillamook Hickory Smoked Cheddar, Avocado, grilled peaches, grilled corn, grilled onion, cilantro, lime, chili

• Twice Reversed Nachos - (1. Not an appetizer, a dessert! 2. Chips on top!)
  Tillamook Vanilla Bean Ice Cream, Mole Inspired Chocolate Sauce, Tortilla Chip Chili Praline

• BLT Nachos - chopped tomatoes, shredded lettuce, crumbled bacon, sour cream mixed with salt, pepper and a little water to thin and drizzle

• Add any vegetable!

• Think of salads and sandwiches and riff on those - Caesar Salad but use tortilla chips instead of croutons and melt that parmesan on the chips before topping with the remaining salad ingredients; Fattoush; Wedge; Panzanella

• Switch up your beans - black beans, white beans, pinto beans, heirloom beans lentils, whole or refried

• Switch up the color of the corn tortilla chips - blue, white, yellow

• California Walnut “Chorizo” Crumble as a meat alternative

  
  

5. Bake for 15 minutes on the center rack, then rotate the pan for even browning. Bake 5-10 minutes more and watch carefully to prevent burning. You'll know it's done when it’s uniformly golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized. If you don’t bake it long enough, it will end up chewy instead of crunchy.

6. Cool completely before breaking into bite-size pieces by hand.

7. Once completely cooled, store in a sealed bag or an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

Tortilla Chip Chili Brittle AKA Dessert Nachos

Break it up into tortilla chip size pieces and top it with vanilla ice cream! Or just crumble on top.

2 Tablespoons unsalted butter
1/2 cup grade A maple syrup (preferably dark not amber)
2 Tablespoons granulated sugar
Pinch chili powder
1 1/2 cups crushed salted tortilla chips

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

2. Add the butter, maple syrup, sugar, and chili powder to a small pot. Place over medium-low heat and let the mixture come to a low boil. Allow it to boil without stirring until it reaches a golden caramel color, around 2-3 minutes.

3. Turn off the heat and stir in the crushed tortilla chips to evenly coat.

4. Transfer the mixture onto the baking sheet and spread into an even layer.

5. Bake for 15 minutes on the center rack, then rotate the pan for even browning. Bake around 10 minutes more until uniformly golden brown in color.

6. Cool before breaking into bite-size pieces by hand.

7. Store in a sealed bag or an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

Mole Inspired Chocolate Sauce
Makes about 3/4 cup

2 Tablespoons avocado oil or other neutral tasting oil
2 Tablespoons almonds, chopped
2 Tablespoons sesame seeds
2 Tablespoons raisins
1 teaspoon cinnamon
1/4 teaspoon chili powder
1 teaspoon cumin
2 ounces bittersweet or semisweet chocolate, roughly chopped
Sweetener of choice - sugar, honey, maple syrup etc
Salt

1. Heat the oil in a medium skillet over medium heat. Add the almonds, sesame seeds, raisins, and spices and cook, stirring frequently, for 2-3 minutes until the almonds and sesame seeds are golden brown.

2. Transfer to a blender with 1/2 cup plus 2 Tablespoons water and a pinch of salt and carefully blend on high until smooth, scraping the sides as needed.

3. Pour the mixture into a small pot over medium-low heat. Add the chocolate and stir to dissolve. Sweeten if you wish.

Hot Honey Lime Crema

Sour cream
Lime juice and lime zest
Salt
Hot honey OR your favorite hot/chili sauce mixed and honey
Optional – put in blender with cilantro stems
Thin with water, cream, milk, or buttermilk

Simple Smoky Guacamole
Serves 4

2 avocados, mashed 
2 limes, juiced
1 small yellow onion, diced small
1 cup cilantro leaves, roughly chopped 
1 jalapeño pepper, seeded and minced
1-2 tablespoons extra virgin olive oil
Smoked salt
Sweet smoked paprika
Freshly ground pepper

In a medium bowl, mix the avocados with lime juice, then stir in the remaining ingredients. Start with a little jalapeño, smoked salt, and smoked paprika – you can always add more but you can’t take it out!


Apple Melon Salsa

Cantaloupe and/or honeydew melon, small diced
Sweet, crisp, red-skinned apple like Honeycrisp, small diced
Sour, tart, green-skinned apple like Granny Smith, small diced
Minced sweet onion
Mint leaves, roughly chopped
Cilantro leaves and stems, roughly chopped
Toasted walnuts, roughly chopped
Pinch of light or dark brown sugar
Extra virgin olive oil
Lime juice
Ground coriander
Ground cumin
Cayenne pepper
Salt and freshly ground black pepper


Quick Pickled Radishes and Red Onions
OR JUST SOAK YOUR ONIONS IN LIME JUICE WHILE YOU’RE PREPPING EVERYTHING ELSE
Makes about ½ cup
Adapted from Bon Appétit

½ cup apple cider vinegar
1 Tablespoon sugar
1½ teaspoon kosher salt
3 small red radishes, thinly sliced (if their greens are attached, sauté with garlic for another topping)
1 red onion, thinly sliced
2 whole cloves
2-3 slices jalapeño pepper, optional

1. Shake the first 3 ingredients and 1 cup of water in a jar until the sugar and salt dissolve.

2. Add the radish, onion, cloves, and jalapeño slices if you are using, and submerge so the liquid covers the ingredients. Let sit at room temperature for 1 hour.

3. Store in the fridge for up to two weeks.

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From Julia Turshen, corn husking trick! “Microwave 3 ears of fresh corn in their husks for 6 minutes (sounds like from the comments that less time works for many too - figure out what works for you! Less time for less ears). Carefully cut off the stem end. Push the corn out (I use a towel because it’s hot!) - it comes out beautifully clean, no annoying corn silks + it’s perfectly cooked.”