I am hungry for nachos , but mine take to long , use too many dishes, and then more clean up .
anyone know a good home cooked method ?
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Depends on how much stuff and how fast you want them.
I like to take tortilla chips and spread bean dip or refried beans on each chip. Spread on the plate to cover the entire surface of the plate. Next, take picante sauce or salsa and spread on each chip. finally, shred medium cheddar over the top and nuke.
You can add ground beef or chicken left overs if available and broil in a toaster oven if so choose.
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Grab a 10" cast iron pan, add a few layers of chips, jalapeños, cheese, and maybe some hot dog style chili, place in the oven at 350 for about 15 minutes and enjoy. Twenty minutes total.
|Nosce te ipsum|
Having ½ pound portions of chili in the freezer brings all sorts of snacks together. Chili cheese tacos (4) in seven minutes, including clean-up. Nachos? About the same if you have the chili defrosted and a small can of jalapeños.
Getting the T&T just right, that takes practice. Foil over pan, dump on the chips, under the broiler but not too close, back out, add preheated chili, fresh grated sharp cheddar, jalapeños, back into the oven. Time and temperature. Aluminum foil is your friend in aiding fast cleanup.
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I find it's easiest to make a dip (however simple or complex, just cheese, or some seven layer action with sour cream, beans, etc, too) and go about dipping..., rather than go to the trouble of actually making nachos with stuff all over them, plus it makes leftovers easier and reheat better, too. Soggy leftover chips suck.
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What be this "leftover" thing of which you speak?
Never had that problem!
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Cheese Whiz... 30 seconds.
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You can get pre-cooked/flavored meat so you just have to add the meat, cheese, veggies, oven for 20 min, and viola - nachos! Total prep time is like 5 min
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The original Natchos were invented as a snack for a late night poker game by a resturant owner in Tijuana Mexico named Ingacia and nicknamed Natcho.
It is a very simple recipe that has THREE ingredients, Tortilla Chips, shredded "Mexican" cheese blend, and Jalapeno pepper slices. Any other ingredient is a corruption of a wonderful and spicy snack.
Tips. Slice each pepper across the middle and then taste a thin slice of this pepper to assess the heat. If it's really hot slice the pepper thin enough you can read a newspaper through it. If it's really mild use thick slices and mix in some slices from a really hot pepper to even out the heat. Because Jalapeno peppers have a lot of variation in heat from pepper to pepper. Note, if you are a real Chili Head then substitute Serrano Peppers because they are always HOT.
Spread the chips in a not stick cookie tray, layer on cheese, then pepper slices, then another layer of cheese. Slide everything into a pre-heated oven at 350 degrees and bake for 7 to 10 minutes. Then use a non stick spatula to break up the mass to snack size pieces and heap on a serving platter.
This is the correct recipe for Natchos and the addition of any additional ingredient is a Sin against Nature and punishable by being served nothing but Ghost Peppers as your only food for all Eternity.
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Got a 7-11 near you. Thirty seconds to make.
Lots of fake cheese sauce, equal amount of rat meat chili. Load up on onions, pico and jalapenos. Grab four pack of toilet paper (trust me on this it will come in handy 90 minutes after consumption).
A couple SIGs and a few others
OMG 7-11 nachos...now that brings back memories. A favorite snack on the way home from a night out down in San Bern. I think the Australian Beach Club was the last time I danced in a cage...
|Cogito Ergo Sum|
I believe nacos originated in Piedras Negras across from Eagle Pass Texas. But then its kind of like Frito Pie with two different areas claiming they invented it.
|Hop head |
local Mexican joint had good chicken nachos,
the to go version was a small pie type tin,
layer of nacho's (the home made ones they did)
shredded chicken breast
and a pile of cheese
bake till done, maybe 10 minutes, and damn tasty
at home we put a layer of blue corn chips on a plate, cover with cheese and nuke,
|Drill Here, Drill Now|
Preheat oven and baking sheet to 425F.
Best of all, no dishes to do as you just throw away the foil.
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For really quick nachos I usually just spread tortilla chips on a paper plate, place slices of Velveta Cheese on each chip, add whatever other toppings, and nuke it in the microwave until the cheese is melted. Done.
I too prefer to just make a Chile con queso dip and dip the tortillas chips in it.
NRA Endowment Life Member
One of my go to things to use for leftover meat without any leftover sides. Exactly how you stated. Sometimes I toss some kidney beans on top too.
Put guac in ziplock bag, cut corner off and use like a pastry bag, do same with sour cream, or use the greatest invention since sliced bread.
A couple SIGs and a few others
I don't have any right now so I can't check the brand, but the good grocery stores around here have little plastic tubs of beans that are really good (sort of mushed like refried beans, but I don't think they're actually refried).
Foil lined baking sheet, lay out chips, spoon of beans on each chip, sprinkle with shredded cheese. Maybe thin sliced onion under the cheese.
Put it in the oven under the broiler until the chips start turning brown at the edges and the cheese is bubbling and maybe crisping.
Personally I like to put the jalapenos on afterwards - I'll get a bowl of hot pickled jalapeno slices and usually end up eating 3-4 slices per chip.
|No good deed |
Although I don't mind the addition of other ingredients (especially some diced red onion), this is what I do as well. And I add Oaxaca cheese when I have it. Simple and tasty. No soggy chips, either.
When you are old you have to use black beans for "fiber"
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Taco Bell Nachos Bell Grande with a Pepto-bismol chaser.
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