Welcome back to QCK!
I hope everyone’s staying productive, creative, and healthy!
Today I want to share my elote nacho recipe. I love this recipe because it’s bright, fresh, and really fun. It’s also great for quarantine because you probably already have everything you need in your pantry and freezer. I added some fresh cilantro and avocado that I had at home, but if you don’t feel comfortable going to the grocery store right now, you can totally skip it.
If you’re not familiar with elote, or Mexican street corn, it’s essentially a cob of corn brushed with mayo, rolled in either parmesan (like the stuff you get in a green bottle in the spaghetti aisle of the grocery store) or queso fresco, sprinkled with Tajin seasoning and finished with a squeeze of lime.
Because we’re in a time right now where groceries aren’t super available, I want to provide some substitution options. If you have nothing else, this recipe is super yummy as just the elote mix plain or eaten with tortilla chips.
- Queso Fresco: This recipe calls for both queso fresco and parmesan cheese, if you don’t have queso fresco, just omit it.
- Tajin: If you don’t have Tajin or aren’t a fan, you can substitute chili powder.
- Pinto Beans: You can use any beans you have on hand if you don’t have pinto beans, I would suggest black beans.
- Mexican Crema: I like the crema for nachos because it’s loose enough to drizzle over the nachos and get an even amount with every chip. If you don’t have crema, simply mix sour cream with a tablespoon or two of milk to loosen it up.
- I made these with chicken, but they’re just as delicious without.
To be honest, we just made this for our Tuesday night dinner. But it’s a perfect recipe for a home movie night or game night. This is a great post-COVID-19 get together recipe and is especially perfect with a beer or margarita and a soccer game. These nachos would also make an awesome Super Bowl snack.
There are two ways of assembling the nachos; 1) arrange all the chips on a sheet tray and sprinkle an even layer of cheese on top, place it in the oven and melt the cheese, then add all the other toppings. 2) This method is nice if multiple people are eating the nachos, everyone can put their chips on a plate and add their own cheese, melt it in a microwave and add their own choice of toppings. If you chose the second method, skip the steps involving an oven.
|Prep: 20 min||Cook: 30 min||Difficulty: Easy||Servings: 5|
- 2 Chicken Breasts
- 1 Can Chiles in Adobo, just the sauce.
- 1/4 C Greek Yogurt
- 1 tsp Apple Cider Vinegar
- Salt and Pepper
- 12 oz Frozen Corn
- 2 Tbsp Mayo
- 3 Tbsp Pantry Parmesan Cheese
- Tajin Seasoning
- 1/2 Lime
- 15 oz can Pinto Beans
- 1 bag Tortilla Chips
- 1 1/2 C Colby Jack, Shredded
- Queso Fresco, crumbled (optional)
- Chopped Cilantro (optional)
- 1 Avocado (optional)
- Pickled Jalapeños (optional)
- Mexican Crema (optional)
- Preheat oven to 400°F
- In a medium bowl, combine chicken, adobo sauce, greek yogurt, cider vinegar, salt and pepper.
- On a sheet tray, bake chicken for 20-25 minutes or until cooked all the way through. Rest for 10 minutes and cut into small pieces.
- Arrange chips in an even layer on a sheet tray, sprinkle with an even layer of cheese, place in the oven for 10 minutes or until cheese is fully melted.
- In a sauce pan, heat up the beans and set aside.
- In another sauce pan or in the microwave, heat the corn.
- In a medium bowl, combine chicken, corn, mayo, parmesan, a squeeze of lime juice, and some tajin (to taste). Set aside.
- Crumble queso fresco, slice the avocado, and prepare other toppings accordingly.
- Arrange the nachos by spooning the elote and beans over the chips and sprinkiling more tajin on top. Add any additional toppings and enjoy.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!