I love nachos. I fell for them in high school at this Irish Pub. They made nachos just layered with cheese, meats, veggies, pickled jalapenos. They made me realize that nachos were meant to be experimented with. They are the perfect mechanism to deliver a mix of flavors in a single perfect bite. That is why I have made it my quest in life to never make boring nachos.
This whole recipe probably two me 20 minutes or less from start to finish. I made one pan with meat and one vegetarian to highlight the versatility, and also because I like black beans much more than my boyfriend.
RECIPE: Nachos: Two ways
Makes 2 Servings (but scale-able)
Cutting Board (2- one for veggies, one for meat)
Two Glass Pie pans
Oven heated to 350
Half Bag of Ranch Flavored Tortilla Chips (Poor man’s Doritos according to my boyfriend)
2 oz Pepper Jack Cheese
1/2 Green Pepper
Home Canned Hot Peppers
1) Throw chopped chicken and black beans into two separate pans on the stove. Make it to your level of spicy with the chili, cayenne, and cilantro.
2) Chop onions, green pepper, and cheese.
3) In the baking pans, spread out the chips in a thin layer.
4) In one pan, layer pepper jack cheese, onions, green peppers, and top with black beans. In the other pan, layer pepper jack cheese, onions, hot peppers, and chicken.
5) Bake in the oven for about 10 minutes or more, until the cheese gets melted and the veggies slightly soften.
6) Serve in the pan or plate, depending on how fancy you are feeling (or how many dishes you want to wash.)
The best part of these nachos is that the leftover topping make great wraps for the next day! One is chicken, spinach, and hot peppers. The other is beans, spinach, parsley, and hot peppers.