Photo: Greg Dupree; Food Styling: Katelyn Hardwick; Prop Styling: Thom Driver
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)

You'll love our highfalutin' nacho iteration laden with sweet lobster meat, avocado, a rich yet amazingly low-fat cheese sauce, and a heap of crunchy, piquant tomato-radish salad on top that takes this dish to a completely new level. Between the crunch and saltiness of the chips and the richness of the seafood and cheese sauce, these nachos are just right for a glass of bubbly. This recipe is geared for a main-dish serving; for party snacks, it'll serve 12 or more.

How to Make It

Step 1

Toss together tomato, radishes, onion, oil, lime juice, vinegar, and 1/4 cup of the cilantro in a bowl.

Step 2

Place cheese in a medium saucepan. Sprinkle with cornstarch; toss to combine. Add evaporated milk. Cook over medium-low, whisking often, until cheese melts and mixture thickens, 4 to 8 minutes. Whisk in salt.

Step 3

Arrange chips in a single layer on a large serving platter. Drain tomato mixture; discard liquid. Top chips evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle with remaining 1/4 cup cilantro.

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