Let’s face it, I love nachos. It’s a combination of all of my very favorite things… salt & carbs! Living in the sorority house in college we basically survived the weekends by eating microwave nachos for breakfast/lunch and dinner. Some chips, some shredded cheese and 30 seconds in the microwave – bam! – lunch was ready.But I kept hearing of these people who baked nachos… or broiled them? What? Foreign concept. Yes, I will accept that challenge and try it out. So to Pinterest I went… and I stumbled upon a recipe from Paula Deen. Seriously, if Paula Deen has a recipe for nachos, how do you NOT try them?
I present to you – Paula Deen’s Macho Nachos… with my edits… of course!
Ingredients (Serves 12): (I’m one person, so I adjusted)
- 1 can refried beans (or a few scoops from one can)
- 1 large bag white corn tortilla chips (as many as you think you can eat – stop – put some back, your stomach isn’t that big, don’t kid yourself)
- 1 medium onion, chopped (how about just a slice or two? save the rest for the next batch!)
- 1 can chili (recommended Hormel) or your favorite chili recipe (Hormel. Duh.)
- 1 cup shredded Pepper Jack cheese (enough to cover all of the chips)
- 1 cup shredded Cheddar cheese (ditto)
1 cup sour cream(I strongly dislike sour cream, so that got the ax…)
- 1 cup green onion, chopped (whatever tastes good and looks festive)
- 1 tomato, diced (I love tomato, so this is perfect)
- 1 jalapeno sliced (I used half and I’m a weenie so I threw out the seeds)
Have all ingredients prepared and ready to assemble nachos.
Pre-heat oven to 350 degrees.In a
small saucepan on low microwave, heat refried beans (and chili) until they are loose enough to spoon onto nachos. On a large oven proof platter (or cover a normal baking sheet with tin foil – saves on clean up!), spread out tortilla chips and quickly put a teaspoon of hot refried beans (and chili) on each chip. Working quickly, sprinkle with onions, Jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar cheese. Repeat this layering process until ingredients are used up. Place chips in the oven at 350 degrees until cheese has melted. Remove from oven and place on a trivet or heatproof surface and set on stove. Then feel free to take tin foil off pan and place onto plate. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot (Whoops! Who needs that step, I’d already thrown all of those ingredients on before baking!).
So here’s my review – they are good. They looked nice. But as it turns out – I wasn’t that wild about all of the stuff on my nachos and having them be a bit soggy.As any good chef would – I tried it again (did I mention I love nachos?). This time I used my leftover ingredients (sans chili – it really wasn’t that great) – and I heated up my beans to dip them instead (instead of putting them on the chips and making them soggy gross). AND I BROILED THE NACHOS.
Way better. There aren’t words better. And it is much easier and quicker than baking the nachos! Who knew?! You turn on the broiler, stick the pan in, let the cheese melt AND let the chips get browned… and then you take them out and eat them. Genius. Oh and did I mention this way the chips BROWN. Yum. High five. Yay broiler.
Overall – the recipe – even modified slightly – was a success! It’ll be a great way to make a quick snack item for people when they come over AND they look great!Next week, I vow to do something with potatoes as I have about 10 left in my bag and it feels wasteful not to use them…