Gourmet Gluten-Free Tex-Mex Snack Stacks: A Cinematic Culinary Adventure

Indulge in a gourmet gluten-free Tex-Mex snack stack, crafted by a Michelin-star chef, featuring mouthwatering layers of warm cheese, cool avocado slices, and vibrant pico de gallo. This advanced cooking recipe is perfect for those seeking an elevated snacking experience with bold flavors and textures.

🕒 Prep Time: 20 minutes - Cook Time: 10-12 minutes - Total Time: 32-34 minutes

🍽 Servings: 2

🔥 Difficulty: Advanced

🌎 Cuisine: Tex-Mex

Allergens

Dairy, Egg (in sour cream), Gluten (in original recipe)

Ingredients

1. 6 corn tortillas (gluten
free) 2. 1 cup black beans (cooked and mashed) 3. 1 cup shredded Monterey Jack cheese 4. 1 cup cooked ground beef, seasoned with Tex
Mex spices 5. 1 ripe avocado, sliced 6. 1/2 cup pico de gallo (fresh tomato salsa) 7. 1/2 cup guacamole 8. 1/2 cup sour cream 9. Fresh cilantro leaves for garnish 10. Lime wedges for serving

Instructions

Preheat oven to 350°F (175°C).
Stack three corn tortillas on a baking sheet, slightly overlapping each.
Spread mashed black beans evenly over the surface of the first two layers of tortillas.
Evenly distribute ground beef on top of the black beans, followed by a layer of shredded Monterey Jack cheese.
Top with remaining tortillas and finish with another layer of cheese.
Bake in preheated oven for 10 12 minutes or until cheese is melted and slightly bubbly.
Remove from oven and let cool for a few minutes.
Assemble snack stacks by layering avocado slices, pico de gallo, guacamole, and sour cream on top of the baked tortilla stacks.
Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

The key to this recipe is the perfect balance of flavors, textures, and temperatures. The warm, gooey cheese contrasts with the cool, creamy avocado and sour cream, while the spicy ground beef and tangy pico de gallo add depth to each bite.

Notes

This recipe is perfect for food photography due to its visually appealing layers, colors, and textures.

Substitutions

1. For a vegan option, replace ground beef with cooked quinoa or black beans. 2. For a dairy-free version, use dairy-free cheese and substitute sour cream with a non-dairy alternative like coconut cream or cashew cream.

Alternative Preparations

1. For a gluten-free option, replace regular corn tortillas with certified gluten-free corn tortillas. 2. Make mini stacks for appetizers by using smaller tortillas and cutting the stack into individual servings.

Alternative Methods

1. Use an oven-safe skillet or griddle instead of a baking sheet for cooking the tortilla stacks.

Best Storage Practice

Store cooked ground beef, black beans, pico de gallo, and guacamole in separate airtight containers in the refrigerator for up to 3 days.

Shelf Life

Ground beef: 4 days in the fridge - Cooked black beans: 5 days in the fridge - Pico de gallo: 2 days in the fridge - Guacamole: 1 day in the fridge

Plating Tips

1. Use a flat, white surface for an elegant presentation. 2. Arrange the snack stacks in a symmetrical pattern for visual balance. 3. Garnish with fresh cilantro leaves to add color and texture contrast.

Nutrition Facts

(per serving): - Calories: 1000 kcal - Fat: 50g - Carbohydrates: 75g - Protein: 35g - Sodium: 200mg - Fiber: 15g - Sugar: 5g