Cheesy Nachos with Guacamole and Salsa

Name: Cheesy Nachos with Guacamole and Salsa
Yield: Serves 4 to 6
Cuisine: Southwest (Tex-Mex), Mexican
Ingredients: 1/2 , small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced; 1/4 , small red onion, peeled and root end removed; 1 small clove, garlic, minced or pressed; 2 tablespoons, fresh cilantro leaves; 1/4 teaspoon, table salt; pinch, ground black pepper; 2 teaspoons, lime juice from 1 lime; 2 , small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained; 2 , small avocados, ripe, (preferably Haas); 1 tablespoon, minced red onion; 1 small clove, garlic, minced or pressed through garlic press; 1/2 , small jalapeño chile, minced (about 1 1/2 teaspoons); 2 tablespoons, minced fresh cilantro leaves; , table salt; 1 tablespoon, lime juice from 1 lime; 8 ounces, tortilla chips; 1 pound, shredded cheddar cheese (4 cups); 2 , large jalapeño chiles (3/4 ounce each), sliced thin (about 1/4 cup); 2 , scallions, sliced thin; 1/2 cup, sour cream (4 ounces); 1 , lime, cut into 6 wedges

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Appears in Cook's Illustrated July/August 2002, America's Test Kitchen TV

SERVES4 to 6

TIME1 hour

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WHY THIS RECIPE WORKS

We wanted nachos with hot, crisp tortilla chips, plentiful cheese and toppings, and the right amount of spicy heat. To ensure that all of the chips would be cheesy and spicy, we layered tortilla chips with a full pound of shredded cheddar c...

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