Saturday, January 8, 2011

nachos locos



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i made a big plate of loaded nachos one day over the holidays when the day was filled with college football bowl games. i just love to make food that can be grazed on for hours at a time.  i generally make nachos where each individual chip has all of the ingredients on it.  i will top each chip with an olive slice, a jalapeno slice, avocado, a sprinkle of cheese, a dusting of cilantro, etc.  you get the point.  i hate when i have ordered nachos out and there is this huge mountain of chips and all the toppings have just been dumped on top.  by the time you get to the bottom, your left with just chips.  very frustrating.  these however, were made that way, sorta - i didn't mound the chips up, i used a larger plate so the chips with essentially in a single layer.  i made the mistake of buying tortilla chips that where in long slivers, not the traditional triangle.  but, i topped them with so many ingredients, it worked out well.  i placed the chips on an oven safe platter, topped with re-fried beans, grilled onions, ground beef, and cheese.  popped it in the oven to melt the cheese, and then topped it with black olives, diced tomatoes, jalapeno, avocado, and cilantro. yummy.  i'm gonna miss football season. 

4 comments:

  1. Yum. Such a difference when food is prepared with care. Excuse me but I'm salivating. . . .

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  2. I think I'd add a drizzling of melted chili con queso and a dollup of sour cream. But pretty much, these look like a masterpiece.

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  3. By the way, remember in college when our coach asked you why I was gaining so much weight, you told him it was because I was eating too many nachos at night time. Guess I've always been a sucker for your nachos!

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  4. i do remember the nachos we consumed in college - it was in the apartment with ange and mia.

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