Loaded Nachos with Cilantro and Lime Cream

the Breville Test Kitchen

Loaded Nachos with Cilantro and Lime Cream

Name: Loaded Nachos with Cilantro and Lime Cream
Cook time: 2400 s
Total time: 2700 s
Yield: Serves 4
Ingredients: 1 yellow onion - peeled and halved; 450 g beef rump - cut into 2.5cm pieces; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp kosher salt; 1 tsp granulated sugar; 411 g can crushed tomatoes; 2 tbsp chipotle paste; 200 g cheddar cheese; 3 small Roma tomatoes - cored; 1 large avocado - peeled and seed removed; ½ red onion - peeled and halved; ⅔ cup cilantro leaves; ⅓ cup (80 g) sour cream; 1 tbsp fresh lime juice; ¼ tsp kosher salt; 225 g corn chips; 2 tbsp pickled sliced jalapeño peppers

The processor does some nifty work grinding the beef, dicing and chopping the veggies and whipping up a tangy cilantro cream. This nachos is bursting with fresh flavors and homemade flair.

the Paradice™ 9

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45 mins total time

40 mins active time

Easy

Serves 4

Ingredients

Measurements:

1 yellow onion
peeled and halved
450 g beef rump
cut into 2.5cm pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
1 tsp granulated sugar
411 g can crushed tomatoes
2 tbsp chipotle paste
200 g cheddar cheese
3 small Roma tomatoes
cored
1 large avocado
peeled and seed removed
½ red onion
peeled and halved

For the cilantro and lime cream

1 tsp kosher salt
⅔ cup cilantro leaves
⅓ cup (80 g) sour cream
1 tbsp fresh lime juice
¼ tsp kosher salt

To serve

225 g corn chips
2 tbsp pickled sliced jalapeño peppers

Instructions

1
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the yellow onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.
2
Place the beef in the processor bowl and process until evenly ground. Remove and set aside.
3
Place a large skillet or frying pan over high heat. Add the oil and yellow onion and cook, stirring occasionally for 4 minutes, or until the onion is soft and translucent. Add the beef and cook, stirring, until browned. Add the spices, salt and sugar and cook for 1 minute, or until fragrant. Add the canned tomatoes and chipotle paste and simmer for 5 minutes. Remove from the heat and set aside.
4
Assemble the clean processor bowl with the grey spindle and yellow reversible shredder, with the coarse side up. Shred the cheese. Remove and clean the bowl.
5
Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes. Remove and set aside. Dice the avocado and set aside. Rinse the bowl.
Tip: Use the red dicing cleaner to push through any tomato and avocado caught in the dicing grid.
6
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the red onion and process until finely chopped. Remove and set aside
7
To make the cilantro and lime cream, add the cilantro to the processor bowl and process until coarsely chopped, scraping down the side occasionally. Remove half of the cilantro for serving. Add the sour cream, lime juice and salt to the processor bowl and process until combined.
8
To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 205°C, for 4 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
9
Spread the corn chips over the base of a sheet pan, spoon over the beef mixture and top with the cheese.
10
Once preheated, place the nachos in the oven and air fry for 4 minutes. When the timer signal, select Broil, High, for 2 minutes and press Start to broil.
11
Sprinkle the nachos with red onion, tomatoes, avocado and spoon over the cilantro cream. Sprinkle with the reserved cilantro, jalapeño and serve.