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.

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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