[Leftover] Picadillo Nachos
with romaine salad
With Picadillo stew leftover from Monday, tonight's dinner just had to be nachos! We included a few of our favorite toppings, but feel free to add others that you love.
- Tomatoes, medium - 2 , chopped
- Green onions - 2 stalks , chopped, white and green parts combined
- Avocados - 1 , cubed
- Picadillo stew (leftover from Monday) - ~3 cups
- Tortilla chips - 8 oz
- Cheese, shredded white cheddar - 8 oz
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Lime juice - 2 tsp
- Vinegar, red wine - 2 tsp
- Cumin, ground - 1/2 tsp
- Honey - 1/4 tsp
- Oil, cooking - 3 Tbsp
- Lettuce, romaine - 1 head , shredded
- Cucumbers - 8 oz , chopped
- Pepitas / pumpkin seeds - 1/4 cup
Make vinaigrette - (If prepping right before cooking, get the oven heating first.) Whisk together lime juice, vinegar, cumin, and honey. Add cooking oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Heat oven to 350F / 177C degrees.
Drain as much liquid off the leftover picadillo stew as possible. (This will prevent your nachos from getting soggy.)
Spread chips out into one layer on a sheet pan. Bake the chips on their own for 2 to 3 minutes. Crisping them up first will help them to hold up to the toppings.
Top the chips with cheese and then leftover stew. Bake for 5 to 7 minutes more, until the cheese is melted.
While nachos bake, toss together the lettuce, cucumbers, and pepitas in vinaigrette until dressed to your liking.
When the nachos are finished, top them with tomatoes, green onions, avocados, and sour cream. Enjoy with salad on the side.