Recipe: Courtesy Chef Nino/ Rouses Markets
- For Hummus Queso:
- 1 cup Rouses Red Pepper Hummus
- 1 cup raw cashews
- ¼ cup water (more, if necessary, to thin it out)
- 2 tablespoons Rouses Olive Oil
- 1 teaspoon ground cayenne pepper
- ½ red onion, roughly chopped
- 1 clove garlic
- Salt and pepper, to taste
- For Nachos:
- 1 16-ounce bag of your favorite tortilla chips
- 1 pound lean ground beef, cooked and crumbled
- 1 can black beans, drained and rinsed
- ½ onion, sliced very thinly
- ½ cup chopped fresh cilantro
- 1 avocado, chopped
- 2 vine-ripened tomatoes, chopped
- Juice of ½ lime
1. Preheat oven to 350°F.
2. Combine queso ingredients in a blender or food processor, and blend until smooth and creamy.
3. Spread tortilla chips out on a large baking sheet. Pile on the nacho toppings except for the cilantro, avocado, tomatoes and lime juice. Dot with dollops of the hummus queso.
4. Place baking sheet in the preheated oven and bake for 10 minutes.
5. Remove pan from oven and garnish nachos with the avocado, tomatoes and fresh cilantro. Drizzle lime juice on them just prior to serving.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.