Cheesy Elote Nachos
Take your game-day snack game to the next level with these cheesy elote nachos! Inspired by the vibrant flavors of Mexican street corn, these nachos bring a kick of spice and creamy queso goodness, loaded with Red Gold Mild Diced Tomatoes + Green Chilies. Perfect for gatherings, these nachos are quick to prepare, packed with flavor, and sure to please a crowd! @tishaveggieeats @thefeedfeed
Take your game-day snack game to the next level with these cheesy elote nachos! Inspired by the vibrant flavors of Mexican street corn, these nachos bring a kick of spice and creamy queso goodness, loaded with Red Gold Mild Diced Tomatoes + Green Chilies. Perfect for gatherings, these nachos are quick to prepare, packed with flavor, and sure to please a crowd! @tishaveggieeats @thefeedfeed
Ingredients
For the Elote
1 cup fire-roasted frozen corn1 tablespoon water2 tablespoons nonfat plain Greek yogurt1 1/2 teaspoons mayonnaise1 teaspoon chili powderjuice for 1/4 limeFor the Queso
1 1/2 teaspoons unsalted butter1 teaspoon unbleached all-purpose flour3/4 cup unsweetened plain plant milk1/3 cup fat-free shredded cheddar cheese1/3 cup light shredded Mexican cheese blendKosher salt to tastefreshly ground pepper to taste1/2 teaspoon chili powder1/2 teaspoon cumin1/4 cup Red Gold® Mild Diced Tomatoes + Green Chilies 10 ozFor the Nachos
3 cups tortilla chips1/4 cup Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1/4 cup fat-free shredded cheddar cheese1/4 cup light shredded Mexican cheese blendfreshly chopped cilantro , for toppingjalapeno slices, for toppingFor the Yogurt Crema
2 tablespoons nonfat plain Greek yogurtJuice from 1/4 lime1 teaspoon freshly chopped cilantroInstructions
To Make the Elote
- In a microwave-safe bowl, add corn and water. Microwave for 2-3 minutes or until steamed.
- Mix in Greek yogurt, mayonnaise, chili powder, and lime juice until well combined. Set aside.
To Make the Queso
- In a small pan over medium heat, melt butter. Add flour and whisk until thickened. Slowly pour in half of the milk, stirring to incorporate. Reduce heat to low.
- Add both cheeses, stirring until melted and smooth. Season with salt, pepper, chili powder, and cumin. Gradually add the remaining milk, stirring until the Queso reaches a thick, creamy consistency.
- Stir in Red Gold Mild Diced Tomatoes + Green Chilies. Remove from heat and set aside.
For the Nachos
- Preheat oven or air fryer to 350°F. Line a baking sheet with parchment paper. Arrange tortilla chips in an even layer on the sheet. Top with Queso and elote mixture.
- Sprinkle with additional Red Gold Mild Diced Tomatoes + Green Chilies and remaining cheeses. Bake or air fry for 6-8 minutes, or until cheese is melted and chips are crisp.
To Make the Yogurt Crema
- In a small bowl, mix Greek yogurt, lime juice, and cilantro. Add water, 1 teaspoon at a time, to reach desired consistency.
To Serve the Nachos
- Garnish nachos with fresh cilantro, jalapeno slices, and drizzle with yogurt crema. Serve immediately and enjoy!
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