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Nachos have long been a beloved staple in many households, celebrated for their versatility and ability to adapt to various flavors and occasions. Whether enjoyed as a snack during a game, a party appetizer, or even a light meal, nachos offer a delightful combination of textures and tastes that can cater to any palate. As the summer months approach, the importance of using fresh, seasonal ingredients becomes even more apparent. This is where our Fresh Summer Nachos Supreme recipe shines, providing a vibrant and wholesome dish that embodies the essence of summer dining.

Fresh Summer Nachos Supreme

Elevate your summer gatherings with Fresh Summer Nachos Supreme, a delicious twist on a classic dish. This recipe showcases vibrant ingredients like organic tortilla chips, juicy cherry tomatoes, creamy avocados, and sweet corn, all topped with melted Monterey Jack cheese. Perfect for snacking, parties, or light meals, these nachos are easy to customize for everyone’s taste. Discover how to create this refreshing and wholesome dish that embodies the essence of summer!
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Ingredients
  

1 bag (about 12 oz) of organic tortilla chips

1 cup cherry tomatoes, halved

1 medium avocado, diced

1 cup fresh corn kernels (about 2 ears of corn, or use frozen corn)

1 cup black beans, drained and rinsed

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1 jalapeño, thinly sliced (seeds removed for milder flavor)

1 cup shredded Monterey Jack cheese

1 cup Greek yogurt or sour cream

Juice of 1 lime

Salt and pepper to taste

Optional: Pickled jalapeños or hot sauce for extra heat

Instructions
 

Prepare the Corn: If using fresh corn, bring a medium pot of water to a rolling boil. Add the corn and cook for approximately 5 minutes, or until tender. Drain the corn, allow it to cool, then carefully cut the kernels off the cob. For frozen corn, simply thaw it by running it under warm water or microwaving it for about 1 minute.

    Mix the Toppings: In a large mixing bowl, combine the halved cherry tomatoes, diced avocado, fresh corn, black beans, finely chopped red onion, cilantro, and sliced jalapeño. Drizzle the lime juice over the mixture and season with salt and pepper to taste. Gently toss all ingredients together to combine, taking care not to mash the avocado. Set this vibrant topping mixture aside.

      Assemble the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, spread the tortilla chips in an even layer. Evenly sprinkle half of the shredded Monterey Jack cheese over the chips to create a cheesy base layer.

        Layer the Filling: Spoon half of the fresh topping mixture over the cheese-covered tortilla chips. Add another layer of the remaining tortilla chips, then top this layer with the rest of the shredded cheese. Finally, add the remaining topping mixture, distributing it evenly across the chips.

          Bake the Nachos: Place the baking sheet in the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and slightly golden.

            Garnish and Serve: Once baked, remove the nachos from the oven and let them cool slightly before serving. Top them with dollops of Greek yogurt or sour cream, and add any extra toppings like pickled jalapeños or hot sauce for an added kick if desired. Serve immediately and enjoy this sharing-friendly dish!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                Presentation Tips: For a vibrant presentation, serve the nachos on a large platter with a sprinkle of extra cilantro on top and lime wedges on the side for guests to squeeze over their nachos.