CALIFORNIA AVOCADO ROAST CORN NACHOS

Ingredients

• 1.0001 medium red onion, diced
• 1.0001 Tbsp. minced garlic
• 4.0004 ripe Fresh California Avocados, peeled, seeded and diced
• 1.0001 Tbsp. chopped cilantro
• 1.0001 jalapeño, stemmed, cored and finely diced
• 0.500½ cup roasted corn kernels
• 0.500½ cup black beans
• 2.0002 Tbsp. fresh lime juice
• 0.000 Salt, to taste
• 8.0008 Tortilla Cups (see make-ahead recipe below)
• 0.250¼ cup grated Cotija cheese
• 0.000

  Tortilla Chips

• 8.0008 corn tortillas
• 0.000 Vegetable oil

Instructions

1. California Avocado Roast Corn Nachos: Sauté diced onion over medium heat until tender. Allow onion to cool.
2. In a medium bowl, mix together onion, garlic, avocado, cilantro, jalapeño, corn kernels and black beans.
3. Season mixture with lime juice and salt. Chill in refrigerator for one hour.
4. Fill Tortilla Cups with mixture and garnish with cheese.
   
   *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
5. Tortilla Cups: Using a circular cookie cutter that is three inches in diameter, cut circles out of corn tortillas.
6. Fill a large pot or deep fryer three-fourths full with oil and place over medium-high heat. Heat oil until it reaches 350º F.
7. Place one tortilla round into oil. Using a 2 oz. ladle, press the tortilla into the oil so it forms a cup around the ladle. Keep tortilla round submerged until crisp. Remove and place on paper towel to eliminate excess oil.
8. Repeat procedure with remaining tortilla rounds.

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