Getting nachos in a restaurant sometimes feels like playing roulette. You are always taking a chance when you pick up a chip that it isn’t too soggy or actually will have something on top. Making them at home assures crispy chips and tasty goodness in every bite. So incredibly easy, you could have nachos every day!
SOFTWARE
· SCOOPS style corn chips
· Colby-Jack, Mexican, or taco cheese, finely shredded
· Pineapple mango salsa
· Sour cream
· Avocado, diced
· Black olives, pitted, sliced
· Hot sauce (you determine your danger level)
METHOD
1. Heat oven to 350 degrees.
2. Place aluminum foil on top of a rimmed baking sheet.
3. Arrange a single layer of the chips on the foil. Make sure they are facing with the open side up.
4. Fill each chip with shredded cheese. As the cheese melts, it will reduce in size, so go nuts.
5. Bake for 7 minutes or until the cheese has melted.
6. Remove from oven.
7. Top each chip with a portion of salsa, a dollop of sour cream, a piece of avocado, a slice of olive, and a dash of hot sauce.
8. Eat immediately.
9. Enjoy (and probably make more).
VARIANTS
The above recipe is how I like to make my nachos. You can add any toppings you like. Ground meat is good if it is cooked prior to placing on the nachos. If you change out the salsa to something spicy, you may want to forgo the hot sauce. I like the combination of sweet salsa and Tabasco Scorpion sauce. But you do you. Nachos are the greatest for experimenting with flavor combinations.
