Rachel Ray's Black Jack Nachos with Gazpacho Salsa
Ingredients
Gazpacho Salsa
- 1/3 Seedless Cucumber chopped
- 3 Vine-Ripe Tomatoes seeded and chopped
- 1/2 Red Onion finely chopped
- A small handful cilantro or flat-leaf parsley finely chopped
- 2 Jalapeño or Serrano Peppers seeded and finely chopped
- 1/2 Red Sweet Pepper seeded and chopped
- Salt
- 2 tsp Tabasco Sauce
- 1 Juice of Lime
Nachos
- 1 tbsp Olive Oil
- 1 Small White Onion finely chopped
- 2 Cloves of Garlic finely chopped
- 2 Jalapeño Peppers seeded and chopped
- Salt and Pepper
- 1 1/2 tsp Ground Cumin about half a palmful
- 1/2 cup Water
- 2 14-ounce cans Black Beans
- A Handful Cilantro
- 1 Juice of Lime
- 1 tbsp Frank’s Red Hot Hot Sauce
- 1 bag Xochitl Organic Blue Corn Chips
- 2 1/2 cups Pepper Jack cheese shredded
Instructions
- Combine salsa ingredients in a bowl and set aside
- Preheat broiler with a rack at the center of the oven
- Spread the chips on a parchment-lined baking sheet
- Toast and remove from oven
- Heat olive oil, a turn of the pan, in a small saucepan over medium-high heat
- Add onions and garlic, jalapeño, salt, pepper and cumin, and cook 5 minutes to soften
- Add water and reduce to 2-3 tablespoons
- Add beans and heat through
- Transfer beans to the bowl of a food processor and add lime juice and hot sauce
- Process until smooth, adjust salt to taste
- Top toasted chips with the black bean dip and the cheese
- Place back under the broiler to brown
- Top with salsa and serve