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Cuban Plantain Nachos

Loaded Cuban Nachos

If these Loaded Cuban Nachos don’t scream host a Super Bowl Party, or really any kind of party- then we don’t know what does.

This Loaded Cuban Nachos are filled with all the good stuff you would expect to find. They have the avocado, tomatoes, melted cheese and some beans. So what makes them “Cuban” we decided to use plantain chips and a little bit of chorizo to spice it up.

If you don’t have chorizo on hand or don’t like to use it, this recipe works just the same with ground beef or even without a meat.

Plantain Chips are not here just because they are delicious. The good thing about using plantain chips as opposed to regular tortilla chips is that they stand up to the other ingredients a little more and don’t get soggy. Don’t misunderstand us, anything left for too long will get sog. However they stay crispy for a while longer and that is a win for everyone.

We aren’t big into betting, but if we were- our money is on these Loaded Cuban Nachos being a big crowd favorite. Also the Rams go all the way!

Cuban Nachos

Recipe by Abuela's CounterCourse: AppetizersCuisine: Cuban AmericanDifficulty: Easy
Servings

8

servings
Prep time

14

minutes
Cooking time

20

minutes

Ingredients

  • 12 oz of Plantain strips or large chips

  • 20 oz of shredded cheese (I like cheddar or jack cheese something that melts well)

  • 4 oz of shredded parmigiano Reggiano 

  • 4 oz, cherry tomatoes or chopped tomatoes 

  • 1 avocado, chopped 

  • 8 oz of ground chorizo or ground beef 

  • 8 oz of rinsed and drained black beans

  • ¼ cup of chopped parsley

Directions

  • Preheat oven to 400 degrees
  • In a saute pan on medium high heat, add the ground chorizo and render the fat for 6-10 minutes. (if using ground beef be sure to add 2 tablespoons of oil, salt and pepper while you render the beef)
  • Spread the plantain chips in a large sheet pan. Add the beans and ground chorizo. Then sprinkle the cheese all over the top and even inside. Broil for 3 minutes just until cheese is bubbly and melting.
  • Top with the avocado, tomatoes and parsley once you are ready to serve. (You can use salsa and avocado instead, just keep in mind they weigh down the chips more and can make them soggy)

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