Jalapeño-disguised Okra Nachos

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~*~ OKRA NACHOS ~*~

Take classic Mexican nachos to the next level by swapping jalapeños for okra. Mixed with crushed red pepper flakes and a dash of hot sauce, these green seeded pods pair nicely with that cheesy crunch we all know and love.

Ingredients  

1 pound okra

2 tablespoons olive oil

1 tablespoon red pepper flakes

2 tablespoons canola oil

3 cups frozen corn

2 tablespoons mayonnaise

1 bag blue corn chips

4 cups Monterey Jack, grated

1 cup half and half

1 garlic clove, minced

1 lime

salt & pepper, to taste

Optional Toppings

sour cream

feta

cilantro

chili powder

paprika

 

Music

Artist: Fela Kuti

Album: Best of the Black President

 

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1. ROAST THE OKRA

Preheat oven to 400F. Wash and dry okra pods, then cut off the top stems. Slice into 1/2-inch rounds. Place the okra in a bowl and toss with olive oil, red pepper flakes, and 1/4 tsp salt & ground pepper. Arrange on a baking sheet pan and roast until tender and browned, about 15 minutes. Shake the pan every 5 minutes.

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2. COOK THE CORN

In a large skillet, heat canola oil on medium-high heat. Working in two batches, add 1 1/2 cups frozen corn and sear until most corn kernels are a little browned; stir occasionally. When some kernels start popping, it’s ready. Transfer corn to a bowl and repeat with remaining frozen corn. Mix the corn with mayonnaise and set aside.

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3. BAKE THE CHIPS

Line a baking sheet with foil or parchment paper. Spread blue corn chips on a large sheet pan and heat in the oven for 7 minutes.

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4. MAKE THE CHEESE SAUCE

Fill a saucepan with 1-inch water and bring to a boil. Place a glass or metal bowl on the pot so that the steam from the water gently heats the bottom of the bowl. Add cheese, cornstarch, half & half, and minced garlic to the bowl. Let the cheese melt, stirring occasionally until it becomes a sauce.

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5. ASSEMBLE THE NACHOS

Remove blue corn chips from the oven. Pour cheese sauce over the chips. Sprinkle with seared corn and roasted okra. Garnish with sliced lime and serve.

 

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Recipe adapted from:

Simple Recipes

New York Times Cooking

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  One thought on “Jalapeño-disguised Okra Nachos

  1. Valerie Le Moing
    March 29, 2016 at 9:32 pm

    who knew okra could look and taste so smashing’
    beautiful beautiful beautiful

  2. March 29, 2016 at 9:33 pm

    who knew okra could look and taste so smashing’
    beautiful beautiful beautiful

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