Nachos Peronales

Directions

  1. Deep fry white tortillas in fryer set to 350 degrees.
  2. Remove from oil when golden brown and toss a pinch of salt and pepper.
  3. In another medium bowl, mix the avocado pulp and 2 oz. pico digio.
  4. Add 1 oz. of refried beans to the bottom of every tortilla. Top in this order with ¾ oz. of guacamole, 1 oz. sour cream, and 1 oz. pico digio salsa. Garnish each tortilla with micro cilantro.

Ingredients

  • 2 oz Contigo Avocado Pulp
  • 1/16 oz Fresh Origins Micro Cilantro
  • 3 Corn Tortillas 4.5”
  • 5 oz Packer Salsa Pico Digio
  • 3 oz Rosarita Refried Beans
  • salt and pepper, to taste
  • 3 oz Nature's Best Dairy® Sour Cream