Wednesday, August 17, 2016

Let's taco-bout NACHOS ... I had a serious craving for delicious bar-type nachos a few weeks ago and with my current child-to-adult ratio, I won't be frequenting any bars. SO, what's a girl to do? Make them yourself! (this is the extent of my DIY...) 

Also, if you're looking for "healthy" nacho options, this is sadly the wrong blog. #cheesewins

Here's the strategy:
On a baking sheet, spread one bag of tortilla chips (whichever kind you fancy)
Drizzle the chips with the sauce from a can of "Chiles in Adobo Sauce"
- Cover the chips with Mexican 4 Cheese Shredded cheese (one bag should do, but grab a second if you like EXTRA cheese!) - you may want to do two layers of chips/cheese if you're baking sheet is smaller.
Bake at 300 for 10 minutes or whenever cheese is melted

Next up: "Hot" Toppings
This is totally up to you on preference but here's what I layered on ours...
- Rotisserie chicken with taco seasoning (shred your chicken and then warm up in a skillet with taco seasoning. Set aside in fridge for a few hours to get the flavor developed)
-Corn (blacken in a skillet first)
-sliced black olives 
Top with more cheese & bake at 300 for 10 minutes or so (again, going for melted cheese here)

Finally: "Cold" Toppings
-Diced Tomatos
-Fresh Cilantro
-Cotija Cheese (or feta if you can't find cotija)
- Crema or sour cream mixed with a bit of heavy cream 
**I used a condiment bottle to drizzle the crema**
-Lime slices on the side

One tray of these serves 5-6 people perfectly. 
Serve up with these margaritas and you'll feel like you're on "Bachelor in Paradise" ;)


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