Ver post de Mexican

Three mexican ‘salsas’ and my way Nachos

Number of Diners
Difficulty Level
Preparation Time
Cooking Time

Perfect partner for watching movies, with football and friends and of course our sunday’s classic. The super-Nachos, as my boyfriend calls them or “my-way Nachos”. The ‘salsas’: classical Pico de Gallo, Guacamole and a delicious goat-cheese and cream salsa. Must not wait to try them!

Nachos with cheese and guacamolePico de gallo sauce, guacamole, and goat cheese sour cream


  • 1 avocado (or more if you love it!)
  • 2 tomatoes
  • 1 white onion
  • 1 cup of dark beans (either yesterday’s left-overs or a can of beans).
  • 1 cup of grated mozzarella cheese
  • 3 tablespoons goat-cheese
  • 3/4 cup cream
  • 1 bag of corn-tortillas/nachos
  • 2 limes
  • 1 tablespoon finely chopped and fresh coriander
  • 1 1/2 teaspoon of sugar
  • “jalapeños”
  • salt, black pepper, cumin




    1. Cut the avocados in half then remove the stones. Scoop the flesh out of the shells and place it in a bowl. With help of a fork puree it.
    2. Stir in the juice of half a lime (or more, depends on your taste) and season with salt and pepper.

Pico de Gallo

Pico de gallo

  1. Finely chop the onion and put it in a bowl with the juice of 1 lime. The lime juice will soften the onion.
  2. Peel the tomatoes and chop finely.
  3. Add this to the onion with the coriander and sugar. Mix gently until the sugar has dissolved and all the ingredients are coated in lime juice.
  4. Season with salt, pepper and cumin.
  5. Chill for 2-3 hours to allow the flavours to blend. Garnish with lime just before serving.
    Sour cream de queso de cabra
    Goat-cheese sour cream
    1. Beat the cream with the goat cheese until it looks like a fine cream!


    and now… the super-Nachos!

    It’s very easy! Once you’ve made the three ‘salsas’ just follow these easy steps:

    FrejolesNachos preparationNachos

  1. Spread the beans over the pyrex you’ll use, it can be personal or big for many people.
  2. Spread the mozzarella cheese over the beans.
  3. Start adding nachos and covering with more mozzarella cheese.
  4. Here you can chop some jalapeños and spread some over the mixture (Delicious!!).
  5. Bake in the oven at 200ºC until cheese is melted and brown.
  6. When removing from the oven,add the following in this order: guacamole, cream goat-cheese and pico de gallo.

This is a must-do, never fails!

Nachos with cheese and guacamole


This entry was posted in Mexican, Appetizers, Sauces and tagged , , , , , , , , , , . Bookmark the permalink.

3 Responses to Three mexican ‘salsas’ and my way Nachos

  1. graciela says:

    me encanta todo !! sabroso y colorido . como puedo hacer las tortillitas de maiz con ke harina soy de argentina .saludos

    • Monica says:

      Hola Graciela!! Las tortillitas son tortillas de harina de trigo típicas de fajitas fritas. Te puedo pasar una receta de como hacer las tortillas estos días vía mail si te interesa. Lo que sí, para los nachos, mejor que las compres en el super. Es una receta más bien fácil para una película o un día con amigos. Si haces las tortillitas un día en comida mejicana, tipo fajitas, burritos, etc. y te sobran tortillas, con esas sobras, si las fríes te quedarían estas tortillitas para nachos. Pero sino, mejor si las compras!! Un saludo!

  2. guille says:

    Ke guapa la página¡¡¡ a ver si un día me animo con los nachos, Quim se acuerda mucho de ti y de las comiditas que hacíais juntos, un abrazo y besos de los 3.

Leave a Reply

Your email address will not be published. Required fields are marked *