THE NACO INSPIRED BY KIM POSSIBLE

For The Guacamole

Combine: avocados, chopped red onion, crushed cloves of garlic, lemon juice, about cumin, chopped jalapeño, and salt and pepper to taste. Mix using a fork until desired consistency. Place in a bowl and put cling wrap directly on top of the guacamole and refrigerate until ready to use.

For The Salsa

In a blender, combine: jalapeño, red onion, garlic, a small handful of cilantro, and small tomatoes that are stemmed, cut in half, and cored. Blend for about 15 seconds. Season with salt and pepper, cover with cling wrap, and refrigerate until ready to use.

For The Queso

In a medium pot on medium high heat, combine butter and all purpose flour and mix until flour smell has dissipated. Slowly whisk in whole milk until consistency is smooth, and then add shredded cheddar cheese (white or yellow will do).

Once you’ve added the cheese, add canned diced chilis and tomatoes (drained). Mix to combine for your queso.

For The Nacos

On a rimmed baking sheet, cover with tortilla chips, then shredded cheese and queso (about ½ the pot) followed by another layer of chips, shredded cheese, and queso.

Also add some sliced jalapeños and then place in a preheated oven at 400°F. Cook for about 20 minutes or until golden and crispy.

Remove some nachos and chop them into bite-sized pieces. Place on a flour tortilla, cover with guacamole, salsa, and sour cream.

Serve and enjoy!