Avocado Nacho Board

Creamy avocado, smoothed onto a board like butter and blanketed with nacho-inspired toppings – smoky cheese sauce, tomatoes, olives, onions, and cilantro. The butter board meets classic nachos and it’s the ultimate coupling.

Course Appetizer, Snack

Cuisine American, Mexican

Diet Gluten Free, Vegetarian

Keyword avocados, butter board, nachos

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 453kcal

Author Robin Miller

Equipment

Cutting Board

Ingredients

For the Cheese Sauce

1 cup half-and-half divided
1 tablespoon cornstarch
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 1/4 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
Salt and freshly ground black pepper

For the Board

4 ripe avocados halved, pitted and peeled
1/2 cup diced fresh tomatoes
1/4 cup sliced black olives
1/4 cup chopped green onions
Fresh cilantro leaves
Tortilla chips for serving warmed if desired
Lime wedges for serving

Instructions

To make the sauce, in a small bowl, whisk together 1/4 cup of the half-and-half and the cornstarch. Set aside.
Place the remaining 3/4 cup of half-and-half in a small saucepan and whisk in the chili powder and smoked paprika. Set the pan over medium heat and bring to a simmer. Whisk in the half-and-half-cornstarch mixture and simmer until the sauce thickens, whisking constantly. Reduce the heat to low.
Fold in both cheeses, one handful at a time, and stir until the cheese melts. Remove the pan from the heat and season to taste with salt and black pepper.
Place the avocado halves on a wooden board or serving platter of choice. Mash the avocados with a fork and spread them out on the board. Spoon the cheese sauce over top and spread it out like you’re frosting a cake. Top the cheese sauce with the tomatoes, black olives, green onions, and cilantro. Serve with tortilla chips and lime wedges.

Nutrition