Mighty Nachos

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.

Mighty Nachos

Ingredients:

  • 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

Preparation:

  1. Preheat your oven to 350F.
  2. Line your oven dish with your first layer of chips.
  3. 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.
  4. Scatter about 1/4 of the diced shallot, tomatoes, red and green peppers on your first layer topping with some Nacho-Queso.
  5. Now you are ready for the another layer of corn chips!;Repeat step 4-5 for the desired amount of nacho-goodness-layers.
  6. 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.
  7. Place into the oven for 15 minutes.
  8. Remove and scatter the romaine lettuce and avocado on top.
  9. Serve and enjoy!

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