Oven Nachos with Ground Cherry Salsa
Nothing beats a one pan dinner especially one that assembles quickly and comes out crispy!
Ingredients
1 pack Madre Masa tortillas
1 tin carnitas (or 2 cups shredded pork or chicken) or cooked black beans
1 bag baby kale
4-6 oz Farm County Michigan Jack, grated
8 oz ground cherry salsa verde
1 clam micro cilantro
2 scallions, sliced thinly
Method
- Heat oven to 400F
- Cut the tortillas into wedges and toss with a big glug of neutral oil
- Lay 3/4 of the tortillas across a baking sheet
- Dress the baby kale with a big glug of neutral oil and sprinkle of salt
- Top with 3/4 of the carnita meat and baby kale
- Sprinkle half grated cheese all over
- Repeat with the remaining ingredients finishing with the rest of the Michigan Jack
- Bake until the tortillas are crispy at the edges, the meat is warm, and the cheese is melted, about 25 minutes
- Remove from the oven and spoon the ground cherry salsa all over
- Finish with a hefty scattering of microcilantro and scallion
