Take your classic Mexican nachos to the next level by swapping jalapeños for okra. Mixed with red pepper flakes and a dash of hot sauce, these green seeded pods pair nicely with that cheesy crunch we all know and love.
aluminum foil or parchment paper
blue corn chips
4 cups Monterey Jack
3 cups frozen corn
2 tablespoons canola oil
2 tablespoons mayonnaise (or plain yogurt)
1 cup half and half
1 clove, minced garlic
1 lb okra
2 tablespoons olive oil
1 tablespoon red pepper flakes
ground black pepper
Artist: Fela Kuti
Album: Best of the Black President
- Preheat oven to 400F.
- Wash and dry okra pods, then cut off the stems.
- Place the okra in a medium bowl, toss with 2 tablespoons olive oil, 1 tablespoon red pepper flakes, and 1/4 teaspoon salt & ground pepper.
- Evenly scatter on a sheet pan and roast until tender and browned, about 15 minutes. Shake the pan every 5 minutes.
- In a large skillet, heat 2 tablespoons canola oil on medium-high heat. Add 1 1/2 cups frozen corn to a pan, sear until most corn kernels are a little browned, stirring occasionally. When some kernels start popping, it’s ready.
- Transfer corn from the skillet to a bowl and repeat with remaining frozen corn.
- Mix all the corn with 2 tablespoon mayonnaise and set aside.
- 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.
- Fill a saucepan with 1-inch water and bring to a boil. Place a metal bowl right-side up so that the steam from the water gently heats the bottom of the bowl.
- Grate 4 cups Monterey Jack cheese and place in the metal bowl.
- Mix with 1 tablespoon cornstarch, 1 cup half & half, and 1 clove minced garlic.
- Let the cheese melt, stirring occasionally until it becomes a sauce.
- Remove blue corn chips from the oven.
- Pour cheese sauce over the chips.
- Sprinkle with seared corn, roasted okra, feta cheese crumbles, chili powder, and paprika.
- Drizzle with cream, squeeze lime juice, or finish it off with some roughly chopped cilantro–the possibilities are endless!
Recipe adapted from: