Nachos special

Ingredients:

Nachos

• 170-220 g of smoked soft nduja sausage
• 1 bag (220 - 280 g) of white corn tortilla chips
• 1 bunch green onions, thinly sliced
• 2 cups canned pinto beans, rinsed
• Finely grated zest of 1 lime
• 12 radishes, thinly sliced
• 1 cup queso fresco cheese
• 1 tbsp. fresh corn kernels
• 2 tablespoons pickled jalapeño rings, or to taste
• 2 Hass avocados
• 0.5 cup fresh cilantro leaves

Salsa

• 3 large heirloom tomatoes (about 1.1 kg), cored
• 1 large red onion
• 1 serrano pepper, stem removed
• 1 cup fresh cilantro (leaves and stems)
• 1 tbsp Mexican beer (pour the rest into glasses)
• Juice of 1 lime

Preparation:

1. Prepare the salsaCoarsely chop the tomatoes, onion, and chili pepper and transfer to a food processor. Add the cilantro and beer and process until smooth. Add lime juice, 1 teaspoon salt, and black pepper to taste.
2. Preheat oven to 150°C.
3. Make nachosToast the nduja in a skillet over medium heat until fluffy, 3-4 minutes. In a large bowl, combine the tortilla chips with the green onions, beans, lime zest, radishes, 1/2 cup queso fresco, corn, and pickled jalapeño rings. Add the melted nduja and mix well.
4. Transfer to a non-reactive baking dish, then sprinkle with the remaining 1/2 cup queso fresco. Bake until heated through (cheese should not be completely melted), about 10 minutes.
5. Spoon some salsa over the nachos (save the rest for dipping). Cut the avocado in half, remove the pits, and dice the flesh. Arrange the avocado slices on top of the nachos and sprinkle with cilantro.