Tuesday, October 13, 2009

Nachos Libre

You know what I hate? I hate having had a difficult day with teens & preteens and the plumber for the shower and the cat on antibiotics and the newsletter due to the printer among other things and all I want to do is go down to the local bar with my sister and order a beer and a plate of nachos to pick at and the nachos come and the cheese is nicely melted and browned on top and there seems to be plenty of jalapenos and you grab the first chip, only to discover the cheese and the jalapenos are nothing more than a facade -- a false front for a big pile of warmed-over slightly stale tortilla chips. That's what I hate.

Nachos are supposed to be layered people. You put a layer of chips down, then you layer some beans and maybe some salsa and jalapenos and then some cheese and then more chips and then beans etc., and top it all off with lots of cheese. Then you stick the whole thing in the oven, then you broil it for a few minutes until the cheese on top bubbles and browns. Those are nachos.
Not some pile of chips with a few measly gratings of cheese on top of the whole thing.

So for lunch today, because, as my friend Sylvana used to say, the craving had been established, I made nachos they way they should be made when you order them with the beer. Except I had a coke because I still have to pick the children up from school and take them to the orthodontist.

You probably have your own way of making nachos, but here are my instructions just in case a certain bar cook in my neighborhood happens to be reading. You know who you are.

Preheat your oven to 350:
top your chips with a layer of cheese. Bake for a few minutes until the cheese starts melting, then layer on more chips, bean dip, black beans or whatever:

stick this in the oven, again until cheese starts to melt.

take them out - add more cheese, beans, whatever (I added jalapenos and chopped tomatoes) and turn your oven to broil. Broil until golden.

Now THESE are nachos:

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