Former restaurant owner helps spearhead new culinary program at the Downtown Boxing Gym
Molly Mitchell offers parents a kid-friendly nachos recipe and discusses culinary program at the Downtown Boxing Gym for young, aspiring chefs.
By Molly Mitchell, Associate Director of Culinary Arts at DBG
1 bag of tortilla chips
1 can of refried beans
1/2 lb chorizo
1/4 cup sliced olives
8 oz cheddar
8 oz Munster
1 Serrano pepper
1/2 red onion
Heat oven to 400 degrees.
Brown chorizo in 1 tbs olive oil, break into small pieces.
Heat bean with 1/2 cup of water until warm and smooth.
Slice onion, radish and pepper thin, use a mandolin if you have one. Salt the vegetables with 1/2 tsp salt and add 2 tbs apple cider vinegar. Mix well and set aside.
Shred the cheeses.
Slice the olives into rounds.
Spread 1/2 of the chips on a baking tray.
Sprinkle 1/2 of the chorizo, beans, cheese and olives on the first layer.
Add the second layer of chips in and repeat the toppings.
Bake for 10-12 minutes in the oven.
Slice the avocado and toss with salt and lime juice.
Top the nachos with sour cream, salsa, quick pickles, cilantro and avocado.
Serve with more sour cream and salsa on the side.