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Roasted Street Corn Nachos


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Yield: 2


INGREDIENTS

4 oz

Yellow or White Corn Tortilla Chips

2 oz

Queso Blanco (75150)

4 oz

Roasted Street Corn Dip (77640)

1 oz

Crumbled Cotija Cheese

1 each

Plum Tomatoes (Diced)

1 oz

Sliced Jalapeños (fresh)

1 Tbsp

Chopped Cilantro

Roasted Street Corn Nachos


PREPARATION

Pre-Preparation Method:

 Heat Queso Blanco and Roasted Corn Dip to an internal temperature of 135°F or higher (Serv Safe Standard 135°F for 15 seconds) and hold hot until time to assemble. 

 

Prepare the Nachos

  1. Portion 4 oz. of tortilla chips on a platter. 
  2. Ladle 2 oz. of queso over tortilla chips.
  3. Portion roasted corn dip evenly over tortilla chips.
  4. Sprinkle crumbled cotija cheese over nachos. 
  5. Portion diced tomatoes (halved) over the top.
  6. Garnish with sliced jalapenos and fresh chopped cilantro.  

*Information is compiled from multiple sources and may vary depending on the actual ingredients and prep methods used.


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