Saturday, 10 July 2010

• Microwave Nachos: Yes, Better than a Restaurant

  

  
  Before you get up in arms about "how dare we microwave good food" let me stress: nachos are Mexican pizza. Meaning, they're meant to be an easy way to use your leftovers. And what tastier leftovers than last weekend's barbacoa? We couldn't think of any either.
  
  The key to truly good nachos, besides tasty toppings, is deep-fried chips.  Cut white or yellow corn tortillas into sixes (half by three) and fry 'em up. I hear your arteries crying, but trust me -- if the oil is hot enough (say, 350 or 375) the chips hardly soak up any of it, and the taste is unbeatable (plus, lower in sodium than bagged corn chips).  Drain them over paper towel, and salt lightly or not at all (the cheese does most of the work here). I also fried jalepenos, because I figured "if I'm frying things, I might as well."  Needless to say this is optional, but we recommend it highly.
  
  We reheated the barbacoa, and the last of our pot of beans (a staple, naturally!), and dispersed them evenly over the plate of chips. Top that with 1/4" cubes of both sharp cheddar and pepper jack cheese, the jalepenos, and a bit of salsa fresca or pico de gallo, and microwave for 2.5 - 4 minutes (depending on the size of your plate).
  
  

  

  
  We  served this with pink lemonade (note the real lemons!) and what was left of our watermelon from July 4th.  There are sopapillas waiting in the tortilla box for dessert. Mmmm!
  

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