Sheet Pan Nachos

Name: Sheet Pan Nachos (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 8 oz Duck confit, shredded; 1/2 cup Huitlacoche, drained; 1 pound Tomatillos, husked and quartered; 2 Serrano peppers, stemmed; 1/4 cup White onion, roughly chopped; 2 cloves Garlic; 1/4 cup Cilantro, chopped; 1 tbsp Lime juice; 8 oz Oaxaca cheese, shredded; 1 cup Blue corn tortilla chips; 1/4 cup Pickled red onions; 2 tbsp Crema Mexicana; 1 tbsp Micro cilantro, for garnish

⏱1h

👥4

🔥850 cal

Hard

🍽️Mexican

A gourmet take on nachos, featuring rich duck confit, earthy huitlacoche, Oaxaca cheese, and a vibrant salsa verde. A truly special and unforgettable appetizer.

8 oz Duck confit, shredded

1/2 cup Huitlacoche, drained

1 pound Tomatillos, husked and quartered

2 Serrano peppers, stemmed

1/4 cup White onion, roughly chopped

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥850 cal

Hard

🍽️Mexican

A gourmet take on nachos, featuring rich duck confit, earthy huitlacoche, Oaxaca cheese, and a vibrant salsa verde. A truly special and unforgettable appetizer.

#nachos #mexican #duck confit #huitlacoche #gourmet #appetizer

Instructions

Preheat oven to 350°F (175°C).
Prepare the Salsa Verde: Combine Tomatillos, Serrano peppers, White onion, and Garlic in a saucepan. Cover with water and bring to a boil. Simmer for 10-15 minutes, or until tomatillos are softened. Drain and transfer to a blender. Add Cilantro and Lime juice and blend until smooth. Season with salt to taste.
Spread Blue corn tortilla chips in a single layer on a large baking sheet.
Top with shredded Duck confit and Huitlacoche.
Pour Salsa Verde evenly over the chips, duck, and huitlacoche.
Sprinkle with Oaxaca cheese.
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish with Pickled red onions, Crema Mexicana, and Micro cilantro.

Ingredients

8 oz 225 g Duck confit, shredded
1/2 cup 60 g Huitlacoche, drained
1 pound 450 g Tomatillos, husked and quartered
2 2 Serrano peppers, stemmed
1/4 cup 30 g White onion, roughly chopped
2 cloves 2 Garlic
1/4 cup 30 g Cilantro, chopped
1 tbsp 15 mL Lime juice
8 oz 225 g Oaxaca cheese, shredded
1 cup 120 g Blue corn tortilla chips
1/4 cup 30 g Pickled red onions
2 tbsp 30 mL Crema Mexicana
1 tbsp 15 mL Micro cilantro, for garnish

Equipment

Large baking sheet
Saucepan
Blender

Instructions

Preheat oven to 350°F (175°C).
Prepare the Salsa Verde: Combine Tomatillos, Serrano peppers, White onion, and Garlic in a saucepan. Cover with water and bring to a boil. Simmer for 10-15 minutes, or until tomatillos are softened. Drain and transfer to a blender. Add Cilantro and Lime juice and blend until smooth. Season with salt to taste.
Spread Blue corn tortilla chips in a single layer on a large baking sheet.
Top with shredded Duck confit and Huitlacoche.
Pour Salsa Verde evenly over the chips, duck, and huitlacoche.
Sprinkle with Oaxaca cheese.
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish with Pickled red onions, Crema Mexicana, and Micro cilantro.

Nutrition per serving

Calories 850

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Sheet Pan Nachos

Sheet Pan Nachos

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