Steak & Cheese Nachos with Chile Verde Sals

Transform your nacho game with this mouthwatering recipe for Steak & Cheese Nachos, topped with a zesty Chile Verde Salsa. Perfect for gatherings or a delicious solo treat, this dish combines savory steak, melted cheese, and a fresh, spicy salsa that will delight your taste buds.


For the Nachos:

  • 1 lb steak (ribeye or flank steak recommended)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 8 oz tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapeños
  • 1/4 cup chopped fresh cilantro

For the Chile Verde Salsa:

  • 1 lb tomatillos, husked and rinsed
  • 2-3 jalapeños, stemmed and seeded (adjust for spice level)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste


Prepare the Chile Verde Salsa:

  1. Preheat your broiler. Place the tomatillos and jalapeños on a baking sheet. Broil for about 5-7 minutes, turning occasionally, until the tomatillos are blistered and slightly charred.
  2. Transfer the broiled tomatillos and jalapeños to a blender. Add the chopped onion, minced garlic, cilantro leaves, lime juice, and salt. Blend until smooth. Adjust seasoning as needed.

Prepare the Steak:

  1. Season the steak with salt and pepper on both sides.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
  3. Remove the steak from the skillet and let it rest for a few minutes. Slice it thinly against the grain.


TO READ & Discover Method 2 Easy Way


Leave a Reply

Your email address will not be published. Required fields are marked *