Ron Stoppable has a penchant for food creativity, and he pulls out all the stops at Team Possible's favorite high-cholesterol haunt, Bueno Nacho. Will the Naco, a seemingly-ingenious combination of nachos and tacos, live up to the promise of its name? Probably.
¾ red onion, chopped, separated
3 cloves garlic, separated
Juice of ½ lime
2 tsp cumin
1 ½ jalapeños, chopped, separated
Handful of cilantro
4 small tomatoes
1 Tbsp butter
1 Tbsp all purpose flour
1 cup whole milk
4 cups shredded cheddar cheese
½ can diced chilis and tomatoes
Soft flour tortillas
For the guacamole, combine: 2 avocados, ½ a chopped red onion, 2 crushed cloves of garlic, the juice of ½ a lime, about 2 tsp of cumin, ½ a chopped jalapeño, and salt and pepper to taste. Mix using a fork until desired consistency. Place in a bowl and put cling wrap directly on top of the guacamole and refrigerate until ready to use.
In a blender, combine: ½ a jalapeño, ¼ of a red onion, 2 cloves of garlic, a small handful of cilantro, and 4 small tomatoes that are stemmed, cut in half, and cored. Blend for about 15 seconds. Season with salt and pepper, cover with cling wrap, and refrigerate until ready to use.
In a medium pot on medium high heat, combine 1 Tbsp each of butter and all purpose flour and mix until flour smell has dissipated. Slowly whisk in 1 cup of whole milk until consistency is smooth, and then add 4 cups of shredded cheddar cheese (white or yellow will do).
Once you’ve added the cheese, add ½ a can diced chilis and tomatoes (drained). Mix to combine for your queso.
On a rimmed baking sheet, cover with tortilla chips, then shredded cheese and queso (about ½ the pot) followed by another layer of chips, shredded cheese, and queso.
Also add some sliced jalapeños and then place in a preheated oven at 400°F. Cook for about 20 minutes or until golden and crispy.
Remove some nachos and chop them into bite-sized pieces. Place on a flour tortilla, cover with guacamole, salsa, and sour cream.
Serve and enjoy!