Nasty! Nachos

Posted on: September 17, 2011

One night, Anne and I decided nachos would be an awesome dinner. Looks crazy, tastes damn good. No measurements need to be exact. Just be creative and do what suits you. Here is the recipe we came up with:

We spread 3/4 of a bag of blue corn chips on a foil covered pan. We added chopped tomatoes, onion, shredded 4-cheese Mexican blend (mild cheddar, monterey jack, queso quesadilla, and asadero cheeses). I think we also added parmesan for bite. I layered one corner with baby portobello mushrooms. I would have added jalapenos, olives, and black beans if I had had them, but you’ve got to work with what you’ve got. Our salsa had beans and corn in it,  (which I added Sriracha to on my end, because I like things more spicy than A), and A also made some guacamole separately for dipping,  so there was plenty of flavor. We baked for <10 minutes @ 350 degrees. Party in the mouth.

Update: I made these recently and added, pepperoncini, banana peppers, onions, black olives and ground beef over lime-flavored tortilla chips. They were fab! Here is the pre-cook pic: 



2 Responses to "Nasty! Nachos"

[…] ◊ Balsamic & olive oil-marinated sliced baby portobello mushrooms (pre-prep)~grated Parmesan (sauceless) ◊ Black beans~salsa (with corn and black beans)~ shredded Mexican 4-cheese blend (mild cheddar, monterey jack, queso quesadilla)~jalapenos~olives (much like the Nasty Nachos) […]

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