Icelandic Guacamole Nachos Recipes

IRISH NACHOS WITH GUACAMOLE RECIPE - (4.7/5)

Steps:

• In a tart pan with a removable center, line the sliced potatoes in circles, making sure to cover as much as the bottom of the pan as possible. Season with salt, pepper, 1 teaspoon paprika and garlic salt and drizzle with olive oil and bake at 350°F for about 35 minutes. Once baked, remove from the oven and set aside. In a medium sized skillet drizzle olive oil to coat the pan and bring to medium high heat. Add the peppers and the onions and saute for 5 minutes. Transfer vegetable mixture on top of potatoes. Next add the ground turkey and remaining 1 teaspoon of paprika to the same skillet and saute until the turkey is fully cooked. Season with salt and pepper. Transfer the turkey mixture on top of the vegetables and then top with cheddar cheese. Put the pan back into the oven for 7 minutes until the cheese has melted. Once removed from the oven, top with Guacamole and Salsa and serve immediately.

GUACAMOLE FOR NACHOS

Steps:

• Mash avocados with a fork or potato masher in a medium bowl to a chunky consistency. Juice lime over mashed avocados, and stir. Mix in salt. Serve immediately.

GUACAMOLE WITH NOPALES (MEXICAN CACTUS)

Steps:

• Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool.
• Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.

JULIA'S NEW MEXICAN GUACAMOLE

Steps:

• Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
• Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

ICELANDIC GUACAMOLE NACHOS

Steps:

• Peel the avocado, put the stone away and mash it in the food processor.
• Put about 2/3 the nachos in a baking tray, dash all the salsa, sprinkle half of the cheese and spread the avocado mash over it.
• Put the rest of the nachos on top and the rest of the cheese.
• Bake at 180°C until the cheese has melted.

MOVIE NIGHT NACHOS WITH CHORIZO & CREAMY GUACAMOLE

Steps:

• First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
• Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
• To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
• Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
• While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!