When it comes to loading up a tray of nachos, the secret to success is having a great “template” to play with, rather than an exact recipe.
This version can be broken down into three essential parts:
- The fish chips & tortilla chips
- Beans
- Amazing salsa kelp toppings
The sustainably-sourced fish chips & kelp salsas are the key to turning this Game Day/party snack into a meal that is contributive to our oceans, as well as plenty filling due to the can of black beans.
In making this dish, I brought in salmon chips and kelp salsas that are both from Alaska!
To add serious flavor, Barnacle Foods Kelp Salsas (based in Juneau) are a must. Inspired by recipes from some of the original coastal Alaskan homesteaders, Barnacle’s salsas are created from sustainably-sourced wild and farmed seaweeds.
And while I love having tortilla chips, I also added in crispy salmon skin chips from Good Fish Chips, which are sourced from the most sustainable fisheries in Bristol Bay.
Finally, what’s great about this recipe “template” is that it takes a strategic approach to assembly: building the tray of nachos in LAYERS, so you can be sure you’re getting a big bite of beans & all of the delicious toppings with every scoop!
Serves 6
PICO DE GALLO
· 3 vine-ripened tomatoes, seeded & chopped
· ½ red onion, finely chopped and rinsed with cool water
· 1 jalapeño, seeds removed and finely chopped
· 1 tablespoon fresh lime juice
· Kosher salt, freshly ground pepper
· ½ cup chopped fresh cilantro leaves, stems removed
BLACK BEANS
· 1 tablespoon olive oil
· ½ red onion, finely chopped and rinsed with cool water
· 1 cloves garlic, finely chopped
· 1 jalapeño, seeds removed and finely chopped
· 1 15-oz. can black beans, rinsed with cool water until the foam dissipates
· 2 tablespoons fresh lime juice
· Kosher salt, freshly ground pepper
SALSA VERDE AVOCADO SALSA
· ½ cup kelp salsa, such as Barnacle Foods Salsa “Sea Verde”
· 2 avocados, chopped
· ½ cup cilantro leaves with tender stems
· 1 jalapeño, chopped
· 1 tablespoon fresh lime juice
· Kosher salt, freshly ground pepper
CHIPS AND ASSEMBLY
· 6 ounces restaurant-style tortilla chips
· 4 ounces salmon chips, such a Good Fish Chips
· 1 cup shredded cheddar cheese
· 1 cup shredded Monterey Jack cheese
· 1 pickled kelp, sliced
· Thinly sliced radishes (for serving)
PICO DE GALLO
Combine the tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper, and let sit for at least 1 hour. This can be made up to one day ahead, but fold in the cilantro just before serving.
BLACK BEANS
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and jalapeño and cook, stirring often, until softened (about 3 minutes). Add the black beans and lime juice. Season with salt and pepper. If you would like the beans to be broken up or even pureed, you can mash them with a potato masher or process them in a food processor until smooth.
SALSA VERDE AVOCADO SALSA
Combine the salsa, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.
CHIPS AND ASSEMBLY
Preheat oven to 425°. Arrange half of the chips on a 9½-by-13” foil-lined, rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with the remaining chips, beans, and cheese. Bake until the cheese is melted and bubbling, about 5 minutes. Serve the nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.
Looking for another crowd-pleasing Game Day recipe using yummy food from your Sea Pantry? Try my Kelp Guacamole with Poached Shrimp & Kelp Chips!