Ingredients
Nacho chips (however much you want)
1 avocado
1 cup of lemon or lime juice
¼ cup olive oil
7 cloves of garlic
Pepper
½ onion
½ cup chopped cilantro
2 or three chopped jalapenos
Three or four tomatoes
1/2 cup whole milk
4 tbsp butter
4 tbsp flour
1 ½ cup Mexican cheese blend
¾ cup sour cream
Instructions
Nacho chips (however much you want)
1 avocado
1 cup of lemon or lime juice
¼ cup olive oil
7 cloves of garlic
Pepper
½ onion
½ cup chopped cilantro
2 or three chopped jalapenos
Three or four tomatoes
1/2 cup whole milk
4 tbsp butter
4 tbsp flour
1 ½ cup Mexican cheese blend
¾ cup sour cream
Instructions
- Open and remove the pit from the avocado, and scoop out the insides.
- Mash it up, before adding a quarter cup of lemon or lime juice
- Mix together, then add in the oil.
- Mince three of your seven cloves of garlic and incorporate it into the avocado.
- Dice the onion, and add half of it into the guacamole
- Set the guacamole aside
- Dice the remainder of the tomatoes
- Mix the tomatoes with the rest of the onion, lemon/lime juice, cilantro and jalapenos
- Chop up the rest of the garlic, and add it to the salsa.
- In a pot, melt 4 tbsp butter, until it starts to boil.
- Slowly whisk in the flour until a roux is made.
- Add the warm milk in, but slowly, as to not clump it up.
- Once the milk has been incorporated into the roux, add in the cheese till it melts, and a cheese sauce is formed. Set this to the side. It is time to assemble.
- On a plate, place the nachos. Top these with the guacamole, salsa, and sour cream.
- Garnish this with pepper and serve.