Just a little ole working gal, who loves food

Tuesday, September 24, 2013

The Great Nacho Debate!

I follow another forum and a debate about nacho's (of all things) began. Olives or no olives. Guac or no Guac, Just cheese or the works. The thread went on for about 15 Pages. It was awesome. It also inspired all the posters to make their own nachos for dinner over the week. And at first I was like "Meh"...but then I couldn't get them out of my head! I HAD to have Nachos for dinner! So on Friday night...when my husband was out at a Stag for the evening, I bought a bottle of Red French Wine (to make it classy!) and made myself a way too big platter of nachos for dinner!!

BBQ Chicken Nachos


1 Bag of Tortilla Chips
4 BBQ Chicken Thigh's, Cooled & Chopped (Seasoned with Chilli Powder before BBQing)
3 Scallions, Chopped
1 Small Orange Pepper, Chopped
3 Cups Old Cheddar Cheese, Grated
1/4 Cup Sour Cream
1/2 Cup Refried Black beans
1/4 Cup pickeled Jalapenos

Pico de Gallo (Recipe Below)
Homemade Guacamole (Recipe Below)

Line your baking tray in tin foil (no mess!!) and place 1 layer of tortilla chips down

Chop your scallions, pepper & BBQ chicken

Now start your first layer. Sprinkle half the chicken, peppers and Scallions over the chips. Place some jalapenos and some dollops of refried beans as well. Cover it all in a layer of cheese and place in a 400F oven until the cheese is melted.

Layer 1 Complete. The key to good nachos is double layering! So we do the same thing all over again!

Another layer of chips

And another layer of Chicken, Peppers, Scallions, Refried Beans, Jalapenos and Cheese. Now place some dollops of sour cream on the whole thing and back in the oven until the cheese is all melted and the chips start to brown on the outside.

In the meantime I prepared some pico de gallo and fresh Guac!
Pico De Gallo:
3 Roma Tomato's, Chopped
1 Jalapeno, minced
1/4 Red Onion, Minced
1/4 Green Pepper, Minced
1 Garlic Clove, Minced
Fresh Cilantro, Chopped
Juice of 2 Limes
Salt & Pepper
4 Small Ripe Avocados, smashed with your fork and 1 pit in the bowl as well (to keep it green!)
2 Tbsp of the Pico de Gallo Mixture
More Garlic & Lime Juice to taste
Salt & Pepper

So now your nachos are all crispy and bubbling and ready to eat with your dips!

Enjoy with Wine if your classy or Beer if your a good time!