Vegetarian Blue Corn Nachos with Homemade Guacamole

Step 1

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips.

Step 2

Sprinkle generously and evenly with shredded cheese. Sprinkle veggies over the cheese, then sprinkle on the feta. Repeat to build layers if you’re feeding a crowd. Bake until the cheese is melted and bubbling, about 15 minutes for a single layer or 20 minutes for multiple layers. Serve immediately on a heat-safe surface (transfer the parchment paper to a serving platter or at minimum, warn eaters of the hot baking surface).

Step 3

While the nachos are baking, make the guacamole. Slice the avocados in half length-wise, running your knife around the pit. Twist the halves in opposite directions, then pull apart the halves. Dislodge the pits and use a large spoon to scoop the flesh into a medium bowl. Sprinkle with lime juice, then mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, coriander, jalapeño (if using) and chopped radishes. Serve immediately.