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Thursday, 14 September 2006
Classic Nachos Recipe #1
Topic: Fun with Recipes

A couple of weekends ago, I decided it was time for some nachos. Not the kind that you find at convenience stores and sporting events, mind you, but some good, old fashioned nachos. Of course, having decided this, it was time to scout around the kitchen to see if I actually had the proper ingredients for nachos (always an important detail). The following is what I came up with:

  • 1 bag Tostitos Scoops Corn Chips
  • 1 can refried beans of your choice.
  • 1 package shredded cheese of your choice
  • 1 jar salsa of your choice

This recipe is simple and to the point. It is actually all about construction. First, preheat the oven, on bake, to 400 degrees Fahrenheit, then set to making the nachos. This is done by first acquiring an oven save casserole dish or cookie sheet large enough to hold the number of nachos you intend to make. Second, heat the refried beans enough that they are usable, by which I mean that you can stir them and spoon them and so forth, not just look at them in their can shaped form. After this is done, get all the ingredients near your work space, and begin assembly.

There are two ways to do this: make each nacho individually, or use one ingredient at a time. I employed the one ingredient at a time method, but you can do what's right for you. Since this is my recipe though, I will tell you how I did it. Taking one of the tortilla chips at a time, place a small amount of refried beans on/in it, then set it on the dish that you will be placing in the oven. Repeat until the dish is full of chips with beans in/on them. You can add as much or as little bean as you wish to your nachos, but try to leave room for cheese as well. It is important to note here that I used refried beans with jalapeno because I like spicy nachos, but you can use whatever you prefer.

Next, take the shredded cheese and add as much as possible to each nacho. Be careful not to go way too far with the cheese, or all your nachos will be stuck together and stuck to the pan via the cheese. For the cheese, I used shredded cheddar jack with jalapeno, again because I like spicy food, but you can use your favorite cheese. When done adding the cheese, pop the nachos in the oven for about five minutes. The purpose is to melt the cheese. Check after five minutes, and if the cheese is melted to your satisfaction, then the nachos are ready to come out of the oven.

Finally, take the salsa and put a small dollop on the top of each nacho. I used a habanero salsa that was surprisingly hot. Most hot salsas aren't, but this one was. Which is good for me, since I like spicy foods, but it wasn't as good for the wife. Poor wifey. Anyway, now the nachos are ready to eat. I enjoyed the way this recipe came out, and I hope you will too.


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Posted by the Captain at 1:08 PM CDT
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