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Street Corn Nachos

This recipe can be found at El Restaurante

Recipe and photo courtesy of Simplot

Makes 16 Servings 


The Avocado Sauce:

2 oz. cilantro leaves, cleaned

1 habanero pepper, stemmed

1 t. kosher salt

2 limes, zested and juiced

10 oz. mayonnaise

10 oz. avocado pulp* (thawed, if frozen)

1 oz. sugar


Combine avocado pulp, mayonnaise, lime, habanero, cilantro, salt and sugar in a food processor and purée until smooth. Transfer to a squeeze bottle and store chilled for service.


The Nachos:

32 oz. guacamole** (thawed, if frozen)

5 lbs. sea salt chips***

40 oz. flame-roasted corn and jalapeño blend****

8 oz. cotija cheese, crumbled


To prepare, per serving: Top 5 oz. of chips with a drizzle of 1½ oz. of avocado sauce, and 2½ oz. corn/jalapeño blend. Sprinkle with ½ oz. of cheese and serve with a 2-oz. cup of guacamole.


*Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen

**Simplot Harvest Fresh™ Avocados: Western Guacamole

***Simplot Select Recipe® Sea Salt Chips, Skin On 1/8”

****Simplot Roastworks™ Flame-Roasted Corn & Jalapeño Blend

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

Recipes

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