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Nachos Fabuloso




I make nachos with a combo of organic blue and yellow corn chips and lots of jalapenos. It's an unbeatable combination. Is your mouth watering yet? No? You must be made of stone. Seriously. Get thee to a blue corn tortilla chip purveyor lickity split. This easy nachos recipe rocks. I serve it to guests and it disappears faster than you can say Antonio Banderas.


Nachos Fabuloso Recipe


Don't forget the extra extra virgin olive oil- a trick I learned watching Rocco DiSpirito (before he started dancing with the stars).

Ingredients:

3 heaping cups organic blue corn tortilla chips
3 heaping cups organic yellow corn tortilla chips
Extra virgin olive oil, as needed
4 oz. Cheddar or Jack cheese, shredded
A big handful of organic sweet grape tomatoes, halved
3 tablespoons chopped pickled jalapenos, or chopped mild green chiles
Good chili powder or chipotle powder, to taste
Chopped fresh cilantro or parsley, if desired

Optional for carnivores- Add pieces of cooked chicken, turkey or grass fed ground beef.

Instructions:

Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil [to be truly decadent a la Rocco, pour the chips into a bowl first, drizzle with olive oil, and toss well to coat evenly].

Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapenos, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spice, to taste, and chopped cilantro, if desired.

Bake for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling.

Put on some music. Light a  candle. Dig in.

You can even serve right from the roasting pan if you like. We're casual here.

We ate with our fingers.


Karina's Notes:
Add leftovers to these nachos- such as holiday turkey, meatballs, baked beans.

Like seafood? Add cooked shrimp (just don't any Italian chefs- they shun the cheese and seafood combo like the plague; what's up with that?).



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