Home > Guest Post, Recipe, Snacks > Superbowl Snacks: Persimmon-Avocado Nachos [Recipe]

Superbowl Snacks: Persimmon-Avocado Nachos [Recipe]

January 22nd, 2012 Leave a comment Go to comments
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To counter our processed-food bashing and ensuing depression, we like to showcase healthy, tasty recipes here on Fooducate.

With the Superbowl coming up, you may be tempted to Dorito-fy your household. STOP! We want to show you how easy and fun it is to prepare finger foods that are both tasty and healthy. If you’d like to submit a recipe for consideration, please comment below or email info at fooducate dot com. We’ll publish one or two of the best recipes ahead of the big game.

Here’s an interesting and easy recipe from professional chef Dave Schy. Visit his website New Taste, for step by step pictures of this and other great recipes.

Today – Persimmon-Avocado Nachos using baked blue corn tortilla chips

Here’s what Dave says:

I recently demonstrated this recipe at a Farmers Market and it was a hit. I actually saw my friend, Chef Andie doing a very similar version at another farmers market the week before and “borrowed” the idea from her, with her permission.  

2     Persimmons
1     Avocado, large or 2 medium size
1     Jalapeno
1/2  Red Onion, medium-small one
1/4  Cup Chopped Cilantro
3    Tbs. Lemon or Lime Juice
1/2  tsp. Dark Chile Powder, maybe a bit more
1/2  tsp. Ground Cumin
1/2  tsp. Salt

5     Blue Corn Tortillas
2     tsp. Olive Oil

Heat oven to 375 degrees.

Wash and dry the persimmons.

Peel the onion and cut in half.

Wash and spin dry the cilantro.

Cut jalapeno in half; mince one half and cut the other half into thin round slices.

 

Rub a few drops of oil onto one side of each tortilla.

Stack the tortillas and cut them into quarters.

Place tortilla quarters onto a half sheet pan.

Bake in the oven for 8 minutes.

Remove from oven and turn each chip over.

Bake for another 8 minutes.

Remove and let cool on the same sheet pan.

 

Cut persimmons into 1/4 inch thick round slices.

Cut persimmon slices into a small dice.

Small dice the onion and avocado.

Mince the jalapeno half.

Chop the cilantro.

Gather and measure spices.

Place all fresh ingredients plus spices into a mixing bowl and toss together.

Place a large spoonful of the salsa onto a chip.

Garnish with a jalapeno slice and serve.
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Categories: Guest Post, Recipe, Snacks Tags: , , , , , ,
  • Mellovesnewt

    This might sound goofy, but what are persimmons? And is there a benefit to using blue corn tortillas (vs yellow corn ones)? If I don’t get a reply, I will google…. I was just curious if anyone happens to know.

  • Sshaynara

    What is nutrition info/calorie content. (is it right in front of me and i missed it?)

  • Erika

    persimmons are an orange colore fruit. The recipe really needs to specify which type of persimmon they are using. I am going to assume a fuyu persimmon. There are 2 types of persimmons & they are both completely different. One needs to fully ripen before you can eat it otherwise it has an awful astingent quality (hiyachi) & the other you eat while still pretty firm (fuyu). I used to think i hated persimmons because all I had ever tried were the huyachi’s & I didn’t like them ripe or unripe. Until a friend from Taiwan brought some fuyu’s to my kids school for a class party & I tried telling her the persimmons couldn’t be eaten as they weren’t ripe. She told me to try & it was so delicious I couldn’t stop eating them :) I then learned there are 2 types. They (fuyu’s) are now one of my favorite fruits.

  • Erika

    persimmons are an orange colore fruit. The recipe really needs to specify which type of persimmon they are using. I am going to assume a fuyu persimmon. There are 2 types of persimmons & they are both completely different. One needs to fully ripen before you can eat it otherwise it has an awful astingent quality (hiyachi) & the other you eat while still pretty firm (fuyu). I used to think i hated persimmons because all I had ever tried were the huyachi’s & I didn’t like them ripe or unripe. Until a friend from Taiwan brought some fuyu’s to my kids school for a class party & I tried telling her the persimmons couldn’t be eaten as they weren’t ripe. She told me to try & it was so delicious I couldn’t stop eating them :) I then learned there are 2 types. They (fuyu’s) are now one of my favorite fruits.

  • http://www.palateworks.com/ Carol

    Approximate nutrition (the USDA database doesn’t specify what kind of persimmon their data is for or the size) for 1/5 recipe (each portion uses one 6″ tortilla — nutrition also varies for those — and 1/5 of the toppings): 150 calories, 9 g fat (1 g saturated), 0 mg cholesterol, 240 mg sodium, 18 g carbohydrate, 4 g fiber, 2 g protein, 10% DV for vitamin A, 35% DV vitamin C, 2% DV calcium, 6% DV iron.

  • http://blog.fooducate.com/2012/01/23/strange-fruit-whats-a-persimmon/ Strange Fruit? What’s a Persimmon | Fooducate

    [...] Fruit? What’s a Persimmon January 23rd, 2012 Leave a comment Go to comments The recipe we posted yesterday included persimmons. A comment by one of the readers bluntly asked – “This might sound [...]

  • http://blog.diginn.com/2012/02/05/18-last-minute-healthy-superbowl-recipes/ 18 Last Minute Healthy Superbowl Recipes | | Dig Inn BlogDig Inn Blog

    [...] Superbowl Snacks: Persimmon-Avocado Nachos [...]

  • Evebarris59

    Looks delicious and easy to make. I’m making something similar with chicken stripes.