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