Nacho Platter with Fresh Guacamole & Pico de Gallo

Step 1

Place all ingredients into a mortar and pestle and mix to desired consistency. Alternatively, use a fork and bowl. Or, toss all the pre-chopped ingredients (except the avocados and cilantro) in a food processor and blitz. Then, add the avocado & cilantro and process to desired consistency.

Step 2

Mix all ingredients together. Garnish with reserved cilantro

Step 3

In a mason jar, combine the olive oil, lime juice, oregano, and chili powder and shake to combine well. Pour the mixture over the onions (make sure all the onions are covered). Leave onions at room temperature for 3 - 6 hours.

Step 4

Preheat the oven to 400ºF. Line a baking sheet with heavy-duty foil. Spray lightly with cooking oil.

Step 5

Pile half the chips on the prepared baking sheet. Sprinkle half of each ingredient: cheddar cheese, jalapeños, corn, black beans, olives, onions, tomatoes, and sausage. Create a second layer with the remaining chips, cheddar & remaining fillings. Bake until the cheese is completely melted, about 7 minutes.

Step 6

Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with avocado, a few spoonfuls of Pico de Gallo, dollops of guacamole and sprinkle with cilantro. Serve with guacamole, Pico de Gallo, sour cream & hot sauce.