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Not Your Regular Nachos: Creamy Adobo Chip Nacho Bites


This week I found an interesting recipe on MyRecipes.com and it inspired me to create these bite-sized, creamy nachos. The baked chipotle chips are topped with a creamy goat cheese mixture and a cilantro salsa. Avocados were finally ripe at my grocery store, so I was able to blitz up a quick, easy guacamole. These make for a playful presentation and would look lovely on a graduation party menu. To see how I made these incredibly scrumptious nachos — once you pop, you can't stop — read more.

Adobo Chips With Warm Goat Cheese and Cilantro Salsa

Adobo Chips With Warm Goat Cheese and Cilantro Salsa

Adobo Chips With Warm Goat Cheese and Cilantro Salsa

Ingredients

Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos* (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice
Guacamole:
1 garlic clove, coarsely chopped
1 small shallot, coarsely chopped
1/4-1/2 cup cilantro
1 ripe avocado, cut into 1/4 inch chunks
juice from one lime
salt
Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas
Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

Get more recipes at MyRecipes.com

Directions

  1. To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons.
  2. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl. Alternately, pop all of the ingredients for the salsa in a food processor and chop, pulsing until fine. Cover and chill for 1 hour.

  3. In the uncleaned food processor bowl, combine the ingredients for the guacamole. Stir until a fine paste forms. Set aside.

  4. Preheat oven to 375°.
  5. To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk.
  6. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Alternately, use your favorite cookie-cutter shape to cut the tortillas into small shapes. I used a small scallop-edged circle.

  7. Place wedges in a single layer on baking sheets. Bake at 375°F for 15 minutes; turn wedges. Bake an additional 10 minutes.
  8. Reduce oven temperature to 350°F.
  9. To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil.
  10. Bake at 350°F for 10 minutes or just until warm.

  11. To serve top each chip with some cheese, the guacamole, and the salsa. Or, serve deconstructed with the 4 components in separate bowls. Allow guests to pick and choose their chip topping.

Serves 8.

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I couldn't find tomatillos, so I used these pretty purple tomatoes instead.

The recipe from Myrecipes.com.

Mixing the salsa in food processor.

I like to wash and resuse plastic salad containers from the grocery store. Perfect for storing salsa.

Mixing the guacamole in the food processor.

This guacamole recipe was based on ingredients I had in my fridge.

The chipotle sauce before being mixed.

The chipotle sauce after being mixed.

One tortilla!

Two tortilla!

Three tortilla, four!

Since I wanted to make mine bite sized, I used this cute little cookie cutter.

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I put parchment paper down so the chips wouldn't stick to my pan.

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Make sure to leave the cream cheese out so that it softens.

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I found the cheese mixture took longer than 10 minutes to heat. I left it in the oven for about 18 minutes.

Crispy adobo chips.

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The two salsas are now chilled.

Yum!

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See how teeny and cute they are?!

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