Tuesday, June 30, 2009

Recipe: Nachos

On the surface, there's nothing particularly special about nachos: some corn chips, some cheese, maybe a few toppings. Nachos are, after all, finger food. Moreover, their reputation has been heavily tarnished by thousands of concessions vendors nationwide who pass off a nasty mix of stale corn chips and wish-it-was-good-enough-to-even-be-called-Velveeta cheese sauce as real nachos. For shame.

But the discerning snack-chef understands that nachos are a blank canvas on which to innovate in new and tasty ways. Can the reputation of nachos be saved? Only with your help and perseverance.

  • Corn tortilla chips
  • Jack cheese
  • Toppings, which might include:

    • Refried beans
    • Ground beef
    • Scallions
    • Black olives
    • Chopped Cilantro
    • Hot sauce
    • Jalapeno Peppers
    • Sour cream
    • Bacon
    • Chopped tomatoes
    • Lettuce
There ain't nothin' fancy here. Put the tortilla chips in a medium cast iron skillet, sprinkle toppings over the chips (cheese on top), and put the whole shebang in the oven on 400 degrees F.

If you've got lots of toppings (or a few massive toppings) you may want to pre-heat them in the microwave or on the stovetop so they are fully warmed-through before your cheese and tortillas chips burn.

Roast in the oven until the cheese is melted and all ingredients are hot. Usually 8-10 minutes.

Munch immediately.

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