Hi Flowers! Today I come to you with a favorite of our household. NACHOS!
Since the weather in Southern California has been more 'middle of summer' than 'middle of fall' the hubby and I decided to fire up the grill and whip these up. I will admit when I'm in the kitchen I like to be alone. I find the solitude of the kitchen to be therapeutic; its unwinding and everything just flows. Nacho night, though, is one of those times when my husband gets in on the action. We have fun cooking together and even chop up ingredients that the other doesn't like. I cannot stand olives and I prep them for him, or he chops up my avocado which he can't stand. They do have a few prep steps, but I promise it's really fun, easy, and delicious!
First preheat your oven to 375° F and cut tortillas into 8 pieces (cut in half, then in half the other way, then cut each quarter in half). Each tortilla will yield 8 chips.
To maximize space on a sheet tray (I have half sheets) we arrange them like this. Usually one cuts while the other arranges. Then pop them into the oven for about 17 minutes or until light golden brown.
The chips should look something like this.
Pico de gallo adds the perfect amount of freshness to this dish! And it makes it look pretty ;)
The hubby likes heat so I made him a quick red chile, you can use any favorite you have or like.
Ayyy, and here are the olives. Quick tip, buy whole pitted olives (which are cheaper) and slice them your self.
Isn't this a gorgeous avocado?! Compliments of my Nina's tree. For one person a diced quarter of an avocado is plenty.
Now on to nacho cheese! I will admit, this was new to me. Hubby loves nacho cheese and that got me really into it and now it's a necessity for our nachos. Use your favorite kind, our favorite is Faraon brand. Heat it up and I like to add some milk to make it easier to pour over the chips, you can use as is or add up to 1/4 cup milk (not to runny, it'll make everything soggy)
Refried beans. Yum! Again, comes out of a can for ease. You can totally use homemade and mash the beans up some to pour. I'm not the biggest fan of pinto beans so the amount in our household is limited, hence the can =) Add teaspoon of oil to the pan and let it heat up then add the beans, mix them and again add up to a 1/4 cup of water to get a better consistency.
I like to have the husband grill because, lets be honest, I really don't like to smell like smoke. He grills the steak to a nice medium, you can grill it to your preferred doneness, let it rest for 10 minutes and then dice it up into bite sized pieces.
Once all ingredients are prepped, you get to go nuts!
His and hers. This recipe is more of a guide line, you can add whichever toppings your belly desires! I like to add some sour cream (in the little green bowl above) and the Ricardo also likes fresh sliced jalapenos (I totally thought we had some, oops!)
It has its steps, but its truly easy and so fun to make. When we have these we usually make a date night out of it and pop in a movie (ok, more like turn on netflix but you get the idea).
This is also really great for having people over, just make a whole lot of toppings and chips and everyone can make it their own. I hope you all enjoy this recipe and let me know if you make it, and if you like it =) Oh! Pictures would be even better ;)
Haro Nachos
Ingredients
- 14 corn tortillas (each cut into 8 wedges) baked into chips
- Pico de Gallo (1/2 a small onion, 1 roma tomato both diced, 1/4 cup chopped cilantro mixed with 1 teaspoon of lime juice and salt to taste)
- Chile of your choice
- 1/4 cup of sliced olives
- 1/4 of an avocado diced
- 1 can of nacho cheese
- 1 can of your favorite refried beans
- 1/2 pound of marinated flank steak grilled and diced
Happy eating!
Love and blessings,
Gaby
AMDG
