cheese sauce

This week I decided to give myself a nacho challenge. Instead of going to the grocery store to purchase a bunch of ingredients, I would make nachos with items currently in my pantry or refrigerator. Luckily I had leftover chicken, barbecue sauce, and plenty of cheese. The final result was this plate of cheesy, barbecue nachos. I heated the chicken with barbecue sauce and made a simple cheese sauce with low-fat milk, Monterey jack, cheddar cheese, and pickled jalapeños. Sliced black olives and mashed avocado seasoned with lemon juice finished off the dish. A dollop of sour cream was a cooling garnish. While I encourage you to experiment with your own leftover pantry nachos, you can learn how I made mine. To do so, read more

What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack béchamel, these nachos are more gourmet than ghetto — who said Mexican food can't be high end?

The recipe calls for blue corn tortilla chips, but any tortilla chip would work. I used frozen corn — make sure it's thawed, you don't want soggy nachos — because fresh isn't in season. These nachos were incredibly tasty and I'm definitely making them again. To look at the recipe, read more