Topic: Fun with Recipes
I've actually been meaning to post this second nacho recipe since I posted the first one, especially since I made both only about twenty-four hours apart anyway, but I have been remiss in my duties to this blog. So, without further ado, the second nacho recipe:
- 1 bag round corn chips ( I used Tostitos White Corn Chips)
- 1 can refried beans of your choice.
- 1 lb. deli thin sliced round Colby cheddar cheese ( I got it sliced on No. 2, which is second from the thinnest at my local grocer)
- 1 jar sliced jalapenos or get fresh jalapenos and slice them yourself ( I prefer the second option, but the local grocer had nothing worth buying in their jalapeno bin)
- 1 container of sour cream
While heating the oven, on bake, to 400 degrees Fahrenheit, heat the refried beans according to the instructions on the label. It is important to note that it is not overly important to heat the beans up to a blazing temperature. At this point, the only reason to heat the beans is that they are infinitely easier to work with when they are warm. They will get plenty of cooking in the oven. Next, acquire an oven safe casserole dish or cookie sheet large enough to hold the number of nachos you intend to make. After this is done, get all the ingredients near your work space, and begin assembly.
You may notice that this recipe is very much like the last, and there are reasons for that. First of all, we are making nachos here. It isn't exactly brain surgery. Secondly, I make food the way I like it the majority of the time, and since that is the case, this is really more of a fine tuning of the original recipe, but I hate not to share the first one for those who may find it preferable to this one.
Now, there are a couple of ways to go about this: complete each nacho individually, or use one ingredient at a time to build an entire sheet of nachos. I employed the one ingredient at a time method, but you can do what's right for you. There really isn't one "right" way to cook, no matter what anyone says. 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. For these nachos, I used vegetarian style refried beans, but any will do.
Next, take the cheese and tear (or cut, your choice) it into nacho size pieces and put one piece on each nacho. Be careful not to overlap the cheese, or all your nachos will be stuck together when they come out of the oven. When done adding the cheese, add one or two slices of jalapeno to each nacho. Next, put the nachos in the oven for around five minutes, or until the cheese is melted to your liking. I prefer a little color on it, but that's just me.
After the cheese is nice and melted, remove the nachos from the oven and place on a serving plate. Top with a little sour cream and you are ready to enjoy your hot, fresh nachos. Beats the heck out of anything you'll find at a convenience store.
Tags: nachos, tail-gating, cheese, beans, refried, jalapeno, food, fun, snack, tv, game, salsa, corn chips, chip, Mexican, Tex-Mex, quick, easy, recipe
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