Gringo´s Nachos at Baja Cantina Marina Style

INGREDIENTS (for 4 Pax):

Cheddar cheese sauce
Sour Cream (1 Tbsp.)
 Black beans amount to taste (no broth)
Mexican Salsa (Pico de Gallo)
Jalapeño peppers (2 tbsp. Tablespoons)
Coriander leaves to taste
guacamole
Enchilada meat (ground beef)

PREPARATION: 

CHEDDAR CHEESE SAUCE: 
Melt over low heat in cheddar cheese (2 cups shredded cheddar cheese) with average rate of Philadelphia cheese, striped Monterrey cheese, ½ cup jalapeno peppers, 1 tbsp. of axiote, 1 tbsp. chipotle and mix.

MEXICAN SALSA: 
Quantity to taste. Cut the tomatoes into small cubes, finely chop white onion, cilantro, serrano peppers, salt and pepper to taste and stir.

GUACAMOLE:
Mash avocados until mashed, mixed with chopped cilantro, finely chopped onion and a touch of serrano chile, add salt and pepper to taste.

FINAL PREPARATION: 
  Place the chips cut into triangular shape and decorate them on the plate in a star. Cover with cheddar sauce and add remaining ingredients. To enjoy and bon appetit!

Thanks to Corporate Chef Manuel Arredondo and our Chef Yaser granted by the support.

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