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Snack Recipes

PHILLY Avocado Crema Steak Nachos

Summary

Make with PHILADELPHIA Cream Cheese Spread

What You Need

  • 1 tsp. each black pepper and garlic powder
  • 1 beef skirt steak (1 lb.)
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 3 Tbsp. fresh lime juice
  • 1 small avocado, chopped
  • 1 cup loosely packed fresh cilantro
  • 7 cups restaurant-style tortilla chips (7 oz.)
  • 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
  • 1 cup pico de gallo

Instructions

  1. Heat greased grill to medium heat.
  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.
  3. Blend cream cheese spread, lime juice, avocado and cilantro in blender until smooth. Pour into resealable plastic bag.
  4. Spread tortilla chips onto rimmed baking sheet; top with meat and shredded cheese. Bake 5 min. or until cheese is melted.
  5. Cut small piece off one bottom corner of bag; use to drizzle cream cheese sauce over nachos. Top with pico de gallo.
Cooking time (duration)

Prep Time 36min. Total Time 36min.

Number of servings (yield)

8 servings

Category

Snack

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