Now that Winter soups are a thing of the past, it's time to move onto a more interesting adventure. Recently I told you about my desire to open a restaurant devoted entirely to nachos, but in order for me to do so, I'll need a repertoire of nachos recipes. So to get started I've created a new feature entirely devoted to nachos!
Not your — not-yo, sounds like nacho — regular nachos, I'll be dishing out more than just tortilla chips and melted cheese. To get things started, I made a classic style dish that used items I already had in my pantry or fridge. To see how I made these black and white nachos, read more.
1 bag tortilla chips
2 cups grated white sharp cheddar cheese
1-2 cooked chicken breasts, chopped into small pieces
1 can black beans, drained and rinsed
1/2 cup sliced black olives
1/2 cup sliced jarred jalapenos
The name of these nachos comes from the color of the ingredients, which were mostly black and white.
- Cover a baking pan with foil. Preheat the oven to 350°F.
- Arrange a layer of tortilla chips on the baking sheet. Sprinkle a 1/2 teaspoon of cheese on each chip. Spread another layer of chips over the top.
- Scatter the chips with the chicken chunks and black beans.
- Sprinkle with more cheese, the black olives and sliced jalapenos. Cover with the remaining cheese.
- Bake in the oven for 15-20 minutes, until the cheese is melted, the chips are crisp, and the beans are cooked through.
- To enjoy, serve with salsa and Coronas.
- Appetizers, Other