Summer Nachos with Mango & Nectarine salsa

I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream.  You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.

For the tortillas:

About 12 tortillas (I used 3 different colors)

Vegetable oil

Pinch of salt

For the mango & nectarine salsa:

1 medium mango, very finely chopped

1 nectarine, very finely chopped

1 medium red onion, very finely chopped

1 medium jalapeño, very finely chopped (without seeds)

1 medium red chili, very finely chopped (without seeds)

Juice of 1 lime

1 ½ tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Black pepper to taste

3 tablespoons of chopped coriander

Extra toppings:

The kernels of one ear of corn, cooked

4 radishes, thinly sliced

1 avocado, thinly sliced

Extra jalapeño slices

Extra red chili slices

125grs of sour cream

 

You can either bake or fry your tortilla chips.

If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.

If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.

To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.

To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!

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Spinach & Zucchini Quesadillas with Pomegranate & Feta Salsa

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I love a laid back dinner at home, even better when it doesn’t involve cutlery. I stuffed these quesadillas with Gouda, spinach and zucchini. And because you can never have too much cheese, I made a feta salsa to go along with it.

This recipe makes 4 quesadillas.

Ingredients:

8 large tortillas

For the filling:

1 tablespoon of olive oil

200grs of fresh spinach

2 zucchinis, chopped into small pieces without the seeds

150grs of sour cream

180grs of shredded Gouda

A pinch of garlic powder

A pinch of onion powder

Salt

Pepper

Lemon pepper

For the pomegranate & Feta salsa:

100grs of crumbled feta

½ cups of pomegranate seeds

2 tablespoons of lime juice

2 tablespoons of olive oil

2 tablespoons of chopped coriander

Salt

Pepper

 

To make the salsa; just mix the crumbled feta with the pomegranate, olive oil, lime juice, coriander, salt and pepper. Set it aside.

Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, add the zucchini, garlic powder, onion powder, salt, pepper and lemon pepper. Cook for about 3 minutes while stirring. Then add the spinach and cook it until it becomes wilted. Add a bit more salt and pepper. Transfer it to a bowl.

To assemble each quesadilla, place one tortilla on a large plate. Spread a thin layer of sour cream over it. Then spread ¼ of the zucchini/spinach mixture. Finally sprinkle some of the shredded Gouda and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slide the quesadillas into equal pieces and serve with the pomegranate & feta salsa. Enjoy!

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