Celebrations

Celebrate National Nachos Day with a One-of-a-Kind Recipe

Plated celebrates National Nachos Day with a nacho-lasagna hybrid you’ll dream about.

While truthfully we never need an excuse to chow down on nachos, having an explicit reason to never hurts. There may be a lot of silly national food holidays (we’re looking at you, National Peach Ice Cream Day), but when certain ones roll around, we can’t help but want to celebrate. Enter National Nachos Day. Don’t miss out on the fun—make our nacho-lasagna hybrid to properly fête the legendary shareable snack.

MEXICAN SKILLET LASAGNA WITH ROASTED JALEPEÑO SALSA

RECIPE TIP
Take care when opening the oven to remove the roasted jalapeños. The air will be fragrant with spice, so don’t get your face too close!

INGREDIENTS
6 corn tortillas
2 jalapeños, divided
1 scallion
1 chipotle pepper
1 lime, divided
1 cup black beans
1 container Chobani Greek yogurt, divided
1 cup corn
¼ teaspoon ground cumin
¼ teaspoon chili powder
½ cup tomato salsa
1 cup shredded Cheddar cheese

INSTRUCTIONS

1. Prepare Ingredients
Preheat broiler to high. Quarter tortillas. Rinse jalapeños and halve lengthwise. Using the tip of a knife, remove and discard seeds. Rinse scallion, trim and discard roots, and thinly slice. Mince ½ chipotle pepper. Discard remaining chipotle. Halve lime. Drain black beans and rinse. In a small bowl, combine half of Chobani Greek yogurt, 1 squeeze lime juice, and chipotle sauce.


2. Make Jalapeño Salsa
On a baking sheet, arrange jalapeños skin-side up in a single layer. Broil until
charred, about 5 minutes, then remove from oven and thinly slice crosswise. Turn oven temperature to 425°F. In a small bowl, combine half of jalapeños, scallion, juice of ½ lime, and 1 teaspoon olive oil. Taste and add salt and pepper as needed. Set aside.


3. Cook Vegetables
Heat 1 tablespoon olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add corn, spices, remaining jalapeños and black beans. Cook until warmed through, about 3 minutes. Taste and add salt and pepper as needed. Transfer to a medium bowl.


4. Mix Filling
Add tomato salsa and remaining Chobani yogurt to bowl with vegetables. Taste and add salt and pepper as needed.


5. Assemble Lasagna
Arrange ⅓ of tortillas in bottom of pan from vegetables. Top with ½ of filling
and ⅓ of shredded Cheddar. Layer over another ⅓ of tortillas, remaining filling, and another ⅓ of shredded Cheddar. Finish with remaining tortillas, then remaining shredded Cheddar.


6. Bake Lasagna
Transfer lasagna to oven and bake until cheese is golden and bubbling, 12—15
minutes. Garnish with chipotle Greek yogurt sauce and jalapeño salsa. Serve family style.

Enjoy, and don’t forget to share your creations on Instagram and Twitter with #platedpics.

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