Cheesy Elote Nachos

15 minutes Prep Time
15 minutes Cook Time
2 Servings

Take your game-day snack game to the next level with these cheesy elote nachos! Inspired by the vibrant flavors of Mexican street corn, these nachos bring a kick of spice and creamy queso goodness, loaded with Red Gold Mild Diced Tomatoes + Green Chilies. Perfect for gatherings, these nachos are quick to prepare, packed with flavor, and sure to please a crowd!   @tishaveggieeats   @thefeedfeed

Ingredients

  • FOR THE ELOTE
  • 1 cup fire-roasted frozen corn
  • 1 tablespoon water
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 1/2 teaspoons mayonnaise
  • 1 teaspoon chili powder
  • juice from 1/4 lime
  • FOR THE QUESO
  • 1 1/2 teaspoons unsalted butter
  • 1 teaspoon unbleached all-purpose flour
  • 3/4 cup unsweetened plain plant milk
  • 1/3 cup fat-free shredded cheddar cheese
  • 1/3 cup light shredded Mexican cheese blend
  • Kosher salt to taste
  • freshly ground pepper to taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin

  • 1/4 cup Red Gold Mild Diced Tomatoes + Green Chilies 10 oz

  • FOR THE NACHOS
  • 3 cups tortilla chips

  • 1/4 cup Red Gold Mild Diced Tomatoes + Green Chilies 10 oz

  • 1/4 cup fat-free shredded cheddar cheese
  • 1/4 cup light shredded Mexican cheese blend
  • freshly chopped cilantro , for topping
  • jalapeno slices, for topping
  • FOR THE YOGURT CREMA
  • 2 tablespoons nonfat plain Greek yogurt
  • Juice from 1/4 lime
  • 1 teaspoon freshly chopped cilantro

Instructions

To Make the Elote – Step one

In a microwave-safe bowl, add corn and water. Microwave for 2-3 minutes or until steamed. 

Step two

Mix in Greek yogurt, mayonnaise, chili powder, and lime juice until well combined.  Set aside.

To Make the Queso – Step three

In a small pan over medium heat, melt butter. Add flour and whisk until thickened. Slowly pour in half of the milk, stirring to incorporate. Reduce heat to low.

Step four

Add cheddar and Mexican cheeses, stirring until melted and smooth. Season with salt, pepper, chili powder, and cumin. Gradually add the remaining milk, stirring until the Queso reaches a thick, creamy consistency.

Step five

Stir in Red Gold Mild Diced Tomatoes + Green Chilies. Remove from heat and set aside.

To Make the Nachos – Step six

Preheat oven or air fryer to 350°F. Line a baking sheet with parchment paper. Arrange tortilla chips in an even layer on the sheet. Top with Queso and elote mixture.

Step seven

Sprinkle with additional Red Gold Mild Diced Tomatoes + Green Chilies and cheddar and Mexican cheeses. Bake or air fry for 6-8 minutes, or until cheese is melted and chips are crisp.

To Make the Yogurt Crema – Step eight

In a small bowl, mix Greek yogurt, juice from 1/4 lime, and cilantro. Add water, 1 teaspoon at a time, to reach desired consistency.

Step nine

Garnish nachos with fresh cilantro, jalapeno slices, and drizzle with yogurt crema.  Serve immediately and enjoy!

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