Wickedly Good Nachos on Anna Maria Island!

Great for sharing, or for eating all on your own!

This week for the Anna Maria Island X Football Sunday: Recipe Series we will be focusing on one of my personal favorites-NACHOS!

Nachos are a quick and easy dinner idea and are great for munching on while watching your team dominate on the field. Great for sharing, or for eating all on your own!

When staying at one of our Anna Maria Island Vacation Rentals if you don’t feel like making your own nachos I would suggest making the quick trip up the street to Wicked Cantina. Amazing wicked tacos, nachos, guacamole and of course margaritas! Thos are just a few of my favorites but you really cant go wrong with anything on their menu!

Miami Dolphins Nachos Recipe

SERVINGS: 4-6

Pico De Gallo

  • 3 plum tomatoes, seeded, chopped
  • ½ red onion, finely chopped
  • 1 jalapeño, finely chopped
  • 1 tablespoon distilled white vinegar
  • Kosher salt, freshly ground pepper
  • ½ cup chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano

Black Beans

  • 1 tablespoon vegetable oil
  • ½ red onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 jalapeño, finely chopped
  • 1 15-oz. can black beans, rinsed
  • 2 tablespoons fresh lime juice
  • Kosher salt, freshly ground pepper

Tomatillo Avocado Salsa

  • 1 cup chopped tomatillos, husked, rinsed (about 4 medium)
  • 1 avocado, chopped
  • ½ cup cilantro leaves with tender stems
  • 1 jalapeño, chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt, freshly ground pepper

Chips And Assembly

  • 6 ounces restaurant-style tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 jalapeño, thinly sliced

Preparation

Pico De Gallo

  • Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.

Black Beans

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

Tomatillo Avocado Salsa

  • Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.

Chips And Assembly

  • Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.

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(recipe source)

What team are you all cheering for this week? Let me know in the comments down below! 

T.W.

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