DIRECTIONS

To prepare sauce -

1. Heat a large skillet over med-high heat then add 1 Tbsp. avocado or canola oil; allow to heat for 15-20 seconds.
2. Add the diced red onion and sauté until it’s lightly browned.
3. Add the garlic and sauté for 30 seconds.
4. Add the tomato and sauté for 3-5 minutes.
5. Stir in the vinegar and hot sauce then add the smoked paprika, sweet paprika, thyme, salt, and pepper and cook for 1 minute.
6. Remove from heat.
7. Place sour cream in a blender or food processor then add the sauteed mixture.
8. Puree until smooth; add juice from the canned tomatoes if needed to reach desired consistency.
9. Keep refrigerated. May be made 2-3 days in advance.

To prepare nachos -

1. Preheat oven to 450° F
2. Line a large sheet pan with foil and coat with cooking spray or brush with avocado or canola oil.
3. Place peppers, onion, and artichokes in a large bowl and toss with 1 ½ Tbsp. avocado oil until evenly coated; Place on foil lined baking sheet.
4. Bake for 15 minutes or until they just start to char.
5. Turn on oven broiler to high and continue to cook for 5-8 minutes (no need to raise that baking rack).
6. Remove from the oven.
7. Turn oven down to 400° F.
8. While the peppers are cooking, heat a large skillet over med-high heat for 1-2 minutes.
9. Add 1 ½ Tbsp. of avocado oil and allow to heat for 30 seconds.
10. Add the filet tips and cook to desired doneness, turning frequently with tongs.
11. Remove from the skillet and allow to rest.
12. While filet tips are resting, prepare the nachos.
13. On two large sheet trays, place a tightly packed, single layer of blue and white tortilla chips.
14. Top each tray with half of the pinto beans, peppers, onion, and artichokes.
15. Top each tray with half of the Chihuahua cheese.
16. Bake in preheated oven for 5-6 minutes, or until the cheese is fully melted.
17. Remove from oven and top each tray with cooked filet tips, scallions and queso fresco.
18. Drizzle with prepared sauce.
19. Serve immediately.