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Lobster Nachos

Photo: Greg Dupree
Active time 20 mins
Total time 20 mins
Yield

Serves 8 (serving size: about 1 1/2 cups)

These are not your abuela’s nachos. OK—it’s likely no nachos are from your Mexican grandmother because this popular dish has its roots in Tex-Mex cuisine. The first nachos were reportedly created by a maître d’ in Texas named Ignacio whose nickname was “Nacho.” But don’t focus on who lays claim to having invented them; instead revel in our iteration laden with lobster; 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. You can substitute cooked crabmeat for the lobster, if you are looking for a more budget-friendly choice.

Ingredients

  • 1/2 cup diced tomato
  • 1/2 cup very thinly sliced radishes
  • 1/4 cup finely chopped red onion
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 cup chopped fresh cilantro, divided
  • 6 1/2 ounces pepper-Jack cheese, grated (about 1 3/4 cups)
  • 1 tablespoon cornstarch
  • 1 cup evaporated low-fat milk
  • 1/4 teaspoon kosher salt
  • 12 ounces corn tortilla chips
  • 12 ounces cooked Maine lobster meat, roughly chopped
  • 1 ripe avocado, diced

Nutrition Information

  • calories 417
  • fat 22.1 g
  • satfat 6 g
  • monofat 5.9 g
  • polyfat 5.2 g
  • protein 19 g
  • carbohydrate 37 g
  • fiber 4 g
  • cholesterol 60 mg
  • iron 1 mg
  • sodium 542 mg
  • calcium 286 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

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

  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.

  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.