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Avocado Crema-Steak Nachos
Avocado Crema-Steak Nachos

Avocado Crema-Steak Nachos

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Cook Minutes 35 Min
Prep : 35 Min
If you want to get everyone talking about your nachos, make sure your recipe includes steak strips, avocado crema, shredded cheese and pico de gallo. Just follow our simple steps and you'll be serving up these Avocado Crema-Steak Nachos in no time!
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tsp. each black pepper and garlic powder
1 beef skirt steak (1 lb./450 g)
1 tub (227 g) Philadelphia Light Cream Cheese Product
3 Tbsp. fresh lime juice
1 small avocado, chopped
1 cup loosely packed fresh cilantro
7 cups restaurant-style tortilla chips (200 g)
1-1/2 cups Cracker Barrel Shredded Tex Mex Cheese
1 cup pico de gallo
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Step 1
Heat greased barbecue to medium heat.
Step 2
Combine dry seasonings; sprinkle evenly onto both sides of steak. Grill 5 to 7 min. on each side or until steak is cooked to medium doneness. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Meanwhile, heat oven to 400°F.
Step 3
Blend cream cheese product, lime juice, avocados and cilantro in blender until smooth. Pour into resealable plastic bag.
Step 4
Spread tortilla chips onto rimmed baking sheet; top with meat and shredded cheese. Bake 5 min. or until cheese is melted.
Step 5
Cut small piece off one bottom corner of bag; use to drizzle cream cheese sauce over nachos. Top with pico de gallo.
Kraft Kitchen Tips!
Size Wise
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Resting Meat: Why and How Long?
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavourful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lb. (900 g) should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 7 g
35 %
Cholesterol 55 mg
Sodium 370 mg
15 %
Carbohydrate 19 g
Fibre 2 g
Sugars 3 g
Protein 17 g
Vitamin A
6 %
Vitamin C
15 %
10 %
8 %
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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