Proven fact: Nachos make everything better. End your week with this quick and delicious recipe featuring our flavor of summer, Mexican Street Corn Hummus, made in collaboration with the fine folks at Vista Hermosa.
INGREDIENTS
Vista Hermosa totopos (blue corn or classic will work!)
Little Sesame Mexican Street Corn Hummus
Queso fresco, grated
2 tbsp white wine vinegar
1 tbsp agave or honey
1 tsp salt
1/4 red onion, sliced thinly
1/2 serrano pepper, sliced thinly
Cilantro, for garnish
PREPARATION
Spread totopos over a baking sheet in an even layer. Generously grate the queso fresco over the chips—make it as cheesy as you’d like. Pop them into the oven at 400°F for 5 minutes.
Meanwhile, heat the white wine vinegar, agave, and salt in a saucepan over medium-high heat until it thickens slightly. Add the red onion and serrano pepper. Turn off the heat and transfer the mixture to a bowl to cool.
Take your nachos out of the oven and plate them (or serve on the baking sheet like we do). Top with dollops of hummus (make sure to mix before dolloping) and the red onion-pepper mix. Finally, garnish with cilantro and serve!
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