Avocado Roast Corn Nachos

Recipe Ingredients

1 oz	28g	Olive oil
8 oz	227g	Red onion - peeled, sliced
2		Garlic cloves - minced
4		Avocados - peeled, diced
1/2 oz	14g	Cilantro - chopped
1		Jalapeño pepper - stemmed, cored, and diced small
4 oz	113g	Roasted corn kernels (roasted on the cob)
4 oz	113g	Black beans - cooked, drained
1 oz	28g	Fresh lime juice
1 teaspoon	5ml	Kosher salt
12		Corn tortillas - cut 2" round pieces
2 oz	56g	Queso cotija - grated

Recipe Instructions

On a sheet pan lay out red onions rings and coat with olive oil. Season with salt and grill onions until soft and tender. After chilling, dice small.

In a medium mixing bowl mix together red onions, garlic, avocado, cilantro, jalapeño, corn kernels and black beans (being careful not break up avocados). Season with lime juice and kosher salt. Chill and set aside.

Drop tortillas into 350 degree frying oil. Press each tortilla down with 2-ounce ladle to form a cup. Do them one by one. Remove with slotted spoon. On a tray or 8 plates lay out tortilla cups. Then fill cups with avocado roast corn salad and garnish with queso cotija.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9647) - from the TV FOOD - NETWORK"

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