NACHOS WITH PICO DE GALLO

Nachos with Pico de Gallo image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 17

4 Roma tomatoes, small diced
1 medium red onion, thinly sliced
1 bunch freshly chopped cilantro leaves
4 cloves garlic, minced
1 jalapeno, minced
1 lime, juiced
Salt and freshly ground black pepper
1 pound bag blue corn chips
1 pound bag white corn chips
2 cups shredded jalapeno Munster cheese
2 cup shredded smoked Cheddar
1 large Maui sweet onion
Oil
1 large beefsteak tomato, diced
1 Anaheim pepper, diced
Green onions, sliced, for garnish
Freshly chopped cilantro leaves, for garnish

Steps:

Pico de gallo: Place the tomatoes, red onions, cilantro, garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside.
Heat grill to medium heat.
Make a boat out of tin foil, add the corn chips sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the grill. Sprinkle chips with tomatoes and Anaheim pepper, cover with a foil tent and place on grill until cheese is melted. Remove chips from the grill. Transfer the grilled onions to a cutting board and dice. Sprinkle onions over chips and garnish with green onions and cilantro. Serve with pico de gallo.