Yield: 4 dinner servings or 8 appetizers
1 12-oz bag plantain strips (about 80 strips)
1½ cups shredded cheddar cheese
1½ cups carnitas
1 cup cooked black beans (homemade or from a can)
1½ cup shredded Chihuahua cheese
½ cup lime crema
¼ cup Habanero hot sauce
1 avocado, pitted, peeled and thinly sliced
1 lime, quartered and sliced into small wedges
Preheat the broiler to low with a rack about 4 inches from the heat.
Arrange the plantain chips evenly on a sheet pan, overlapping them as little as possible. Sprinkle the cheddar cheese on the chips, distributing it evenly.
Add the carnitas, then the beans and top with the Chihuahua cheese.
Broil until the cheese has melted and the chips are starting to brown, 3 to 5 minutes. (Watch carefully to make sure they don’t burn.) Remove from the oven.
Drizzle the crema and hot sauce on the nachos and top with the avocado and lime. Serve hot.
Recipe courtesy of Dan Whalen.
