A nontraditional take on the classic tailgate food, these “nachos” are made with ravioli instead of tortilla chips
Ingredients
- 6 cups canola or vegetable oil
- 2 large eggs
- 7-8 tablespoons whole milk whole milk
- 1-1⁄2 cups panko (Japanese-style breadcrumbs)
- 2 (9-ounce) packages refrigerated four-cheese ravioli
- 3 ounces sharp Cheddar cheese, shredded (about 3⁄4 cup)
- 3 ounces white Cheddar cheese, shredded (about 3⁄4 cup)
- 1 cup chopped tomato (from 1 medium tomato)
- 1⁄4 cup sliced scallions (about 2 scallions)
- 1⁄4 cup cilantro leaves
- 1⁄4 cup diced red onion (from 1 small onion)
- 1 small ripe avocado, diced
- 1 small jalapeño chile, seeded and sliced
- 3⁄4 cup sour cream
- 1⁄2 teaspoon kosher salt
- For garnish lime wedges
Preparation
- 1 Place the oil in a Dutch oven; heat to 325°F over medium. Whisk together the eggs and 1⁄4 cup of the milk in a medium bowl. Place the breadcrumbs in a separate medium bowl.
- 2 Dip the ravioli in the egg mixture; dredge in the breadcrumbs, shaking to remove any excess breadcrumbs.
- 3 Add the ravioli, in 2-3 batches, to the hot oil, and fry until golden brown, 2-3 minutes, flipping, if necessary, to brown evenly. Remove from the oil, and let stand on paper towels to drain.
- 4 Preheat the broiler to high with the oven rack 8 inches from the heat. Place the ravioli in a single layer on a rimmed baking sheet, and sprinkle evenly with the cheeses.
- 5 Broil until the cheeses are melted and the ravioli starts to crisp around the edges, 2-3 minutes. Sprinkle with the tomato, scallions, cilantro, red onion, avocado, and jalapeño. Stir together the sour cream and 3 tablespoons of the milk, adding the remaining 1 tablespoon milk, if necessary, to reach the desired consistency. Drizzle over the nachos; sprinkle with the salt. Serve with the lime wedges.
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