As mentioned on my Instagram post, while recovering from my latest endometriosis excision surgery I have been watching A LOT of Netflix. Just when I thought I exhausted everything there was to watch, I found Last Call Food Brawl. Full of everything I am unable to eat, I couldn’t stop watching these late night chefs concoct outrageous-deep-fried-everything-but-the-kicthen-sink dishes. One challenge which helped inspired this dish was aptly named: Nachos Insanous.
The other half of the inspiration was my early twenties. Like most twenty-somethings I knew, nachos were a sizeable portion of our diets. A classic back home was Sneaky Dee’s King’s Crown Nachos (no beef). Piled high, they were the perfect remedy after a night out. The balance between sauce (Sidebar: I say sauce as those who have been to Sneak Dee’s knows the ‘salsa’ is more of a tomato sauce. Don’t let that discourage you, trust, it works), cheese, onions, peppers, lettuce, sour cream and guacamole is what made these nachos a dream all those years ago.
Between Netflix and the memories, nachos were on my stomach’s mind. I whipped up a some delicious Nacho-Queso, grabbed a shallot, couple of tomatoes, peppers, lettuce and avocado for these Mighty Nachos.
- corn or bean chips
- 1 shallot
- 1 avocado
- 8 cherry tomatoes
- 1/2 cup chopped romaine lettuce
- 1/4 red pepper
- 1/4 green pepper
- 1/4 cup of Nacho-Queso
- Preheat your oven to 350F.
- Line your oven dish with your first layer of chips.
- Dice the shallot, avocado, romaine lettuce, red pepper, green pepper and six cherry tomatoes. Halve the other two which will be used as a topping on the final layer.
- Scatter about 1/4 of the diced shallot, tomatoes, red and green peppers on your first layer topping with some Nacho-Queso.
- Now you are ready for the another layer of corn chips!;Repeat step 4-5 for the desired amount of nacho-goodness-layers.
- On the final layer, scatter the remaining diced shallot, tomatoes, red and green peppers on the second later topping with more Nacho-Queso and the halved cherry tomatoes.
- Place into the oven for 15 minutes.
- Remove and scatter the romaine lettuce and avocado on top.
- Serve and enjoy!