Oven Nachos
Ingredients
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8 ounces tortilla chips
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1½ cups grated cheddar cheese
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¼ cup sliced black olives
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½ cup black beans
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¼ cup pickled jalapeno slices
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1 avocado
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1 green onion
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
June Oven
Spread the chips on the June Pan
Spread the tortilla chips evenly on the June Pan.
8 ounces tortilla chips
June Pan
Add 1 cup of the cheese
Sprinkle 1 cup of the cheese evenly over the chips, reserving ½ cup for later.
1½ cups grated cheddar cheese
measuring cups
Add toppings
Scatter the olives, beans and jalapeño slices evenly over the nachos.
¼ cup sliced black olives
½ cup black beans
¼ cup pickled jalapeno slices
Add the remaining cheese
Sprinkle the reserved ½ cup of cheese evenly over the nachos.
grated cheddar cheese
Bake the nachos
Place the nachos on the middle shelf of the June Oven. Bake the nachos for 5 minutes, until the cheese is melted. June will notify you when the food is ready.
Halve and pit the avocado
While the nachos bake, halve and pit the avocado. Cut around the length of the avocado, slicing inward until the knife is stopped by the pit. Twist the two halves of the avocado to separate them. Holding the half with the pit in your non-dominant hand, gently strike the pit with the blade of the knife. Once the blade is embedded in the pit, twist the knife to loosen the pit from the avocado half. Lift the blade and pit free from the avocado half and carefully remove the pit from the blade. Discard the pit.
1 avocado
chopping board
knife
Dice the avocado
Use a knife to make a series of ¼" parallel slices lengthwise in one avocado half, cutting until the knife tip touches but does not pierce the avocado peel. Turn the avocado 90° and make a series of ¼" slices perpendicular to the first cuts to dice the avocado in the peel. Repeat with the other avocado half and set aside.
Slice the green onion
Trim off the root end of the green onion and discard. Thinly slice the white part of the green onion. Thinly slice the green part of the green onion on a bias. Set the sliced onion aside.
1 green onion
Chop the cilantro
Roughly chop the cilantro leaves with a knife, discarding any woody stems.
½ bunch cilantro
Add the diced avocado
Remove the nachos from the June Oven and place them on a wire rack. Use a spoon to scoop the diced avocado flesh from the peel and scatter the pieces evenly over the nachos.
spoon
diced avocado
Add the green onion and cilantro
Sprinkle the nachos evenly with the sliced green onion and chopped cilantro.
sliced green onions
chopped cilantro
Add the salsa and sour cream and serve
Spoon the salsa evenly over the nachos. Add dollops of the sour cream to the nachos and serve immediately.
½ cup salsa
½ cup sour cream