This week I found an interesting recipe on 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 —


Adobo Chips With Warm Goat Cheese and Cilantro Salsa

Adobo Chips With Warm Goat Cheese and Cilantro Salsa


  1. Salsa:
  2. 1 (7-ounce) can chipotle chiles in adobo sauce
  3. 2 cups chopped fresh cilantro (about 1 bunch)
  4. 1 cup finely chopped tomatillos* (about 4 medium)
  5. 1/4 cup minced red onion
  6. 1/4 cup fresh lime juice
  7. Guacamole:
  8. 1 garlic clove, coarsely chopped
  9. 1 small shallot, coarsely chopped
  10. 1/4-1/2 cup cilantro
  11. 1 ripe avocado, cut into 1/4 inch chunks
  12. juice from one lime
  13. salt
  14. Chips:
  15. 2 1/2 teaspoons fresh lime juice
  16. 1 teaspoon canola oil
  17. 1 teaspoon adobo sauce
  18. 1/2 teaspoon paprika
  19. 1/4 teaspoon cumin
  20. 8 (6-inch) white corn tortillas
  21. Cheese:
  22. 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  23. 1/4 cup (2 ounces) goat cheese
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  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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