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Posted: Sun Jul 05, 2009 5:58 am UTC
What do you or have you tried putting on your nachos?
Or what else might you have tried with nachos?
Microwave or oven?
I usually have regular Tostidos with self-sheaded cheddar and, if I'm lucky, mozzarella. Thirty seconds in a microwave, some medium slasa, perhaps mixed with some sour cream, it makes a quick, easy snack.
I've tried chicken, tuna (good, but not worth the month long smell in the microwave), beef, bacon, diced tomato and green pepper, hot dog wieners and ribs (well, the meat seperate from the bones) in different combinations. I've also eaten a plate of nachos eight stacks high.
Well, I've been pretty tame, but what have you tried?
Posted: Sun Jul 05, 2009 11:48 am UTC
Amarantha's Mountain of Nachos
My husband uses mince, corn, capsicum, mushrooms and various other vegies and flavourings; I forget what. Way different from mine, but just as good
...now I'm craving nachos, but it's bedtime. Dammit.
Posted: Sun Jul 05, 2009 2:30 pm UTC
Amarantha wrote:...now I'm craving nachos, but it's bedtime. Dammit.
And this is stopping you...why?
Whenever I do nachos, I tend to keep it simple. I might buy a jar of salsa con queso, pour it over the tortilla chips, then pop in the microwave for a few seconds. Sometimes I'll do refried beans, canned chili, and maybe some onions and bell pepper.
I once discovered the awesomeness that is beef taquitos sold at QuikTrip, dipped in salsa con queso. Nomnomnomnomnomnomnomnomnom...
A few times I've used my dad's chili as dip, just add extra cheddar cheese. Sometimes he'll do a nacho bake, which is basically like Frito Chili Pie, but with tortilla chips. And better.
Posted: Mon Jul 06, 2009 3:53 am UTC
PatrickRsGhost wrote:And this is stopping you...why?
Although even if it hadn't been bedtime, I had no ingredients. And a tummy full of stuffed lamb's heart and mashed swede. (Which I just finished for lunch, and damn it was good. But I digress... )
I shall certainly make nachos soon; this thread has inspired me.
*makes note in pda*
Posted: Mon Jul 06, 2009 5:17 am UTC
Posted: Mon Jul 06, 2009 11:34 am UTC
I've used Doritos (plain and lime flavored) dipping chips layered with salsa and cheese with two or three complete layers in the oven at 180 ish for maybe 15 mins == awesomeness
Posted: Wed Jul 08, 2009 9:12 pm UTC
Mark Bittman over at the NYTimes.com has a great new idea for nachos that uses lamb, feta and a nifty sauce.
I like to bake mine in the oven, nuking them makes them soggy and weird.
Spiced ground beef, maybe some chorizo, onions, refritos, shredded cheeses-chihuahua and cheddar mostly. Salsa and crema (hispanic sour cream) on the side.
Posted: Thu Jul 09, 2009 11:57 am UTC
Thanks to this thread, I made nachos tonight. I got home from work, put my lamb ribs and swedes in the oven, then realised that they were going to take ages and I was hungry now. So I went to the supermarket to get stuff, then made the biggest pot of this stuff I'd ever made. *bes replete*
Posted: Fri Jul 10, 2009 1:15 am UTC
PAstrychef wrote:Mark Bittman over at the NYTimes.com has a great new idea for nachos that uses lamb, feta and a nifty sauce.
Gyrachos? Gyros combined with nachos? This I must try.
Posted: Fri Jul 10, 2009 1:53 am UTC
My favorite is a tin of baked beans mashed to a pulp with a fork, the sweetness of the tomato sauce and the smoother consistency it imparts on the beans makes it better than refried bean IMO. Also chicken strips, precooked of course is also good. Also my friend once by accident lost all the topping off a piece of meatlovers pizza into some nachos, it was good although you are left with a pizza base with no topping.
Posted: Sat Jul 18, 2009 12:47 pm UTC
I've been buying a very good cheddar from Trader Joe's from grass-fed cows in New Zealand, and I love it in Macaroni and Cheese, but I haven't been the biggest fan of it on tacos and nachos and the like. One day I had a tiny amount of it left, and some stale, left over flour tortillas, so I came up with an idea: I'd melt the cheese in a double burner with alcohol (fondue) and then put it on the fried flour tortilla chips. The only alcohol I had was sake, so I did fondue with a mild cheddar and sake, and it turned out to taste superb as nachos! So, my suggestion: mild cheddar melted with sake dripped over flour tortilla chips.
Posted: Mon Jul 20, 2009 7:02 pm UTC
Amarantha wrote:My husband uses mice, corn, capsicum, mushrooms...
What the hell?
Posted: Tue Jul 21, 2009 12:26 am UTC
In northwestern Mexico it's quite popular (and delicious) to make peeled, uncooked shrimp with a bit of lemon, cucumber and ground green chilli. Yum!
Posted: Tue Nov 24, 2009 2:25 am UTC
What are some good, easy to make nachos recipes? I've been in a bit of a mood for some, but keep running into problems of getting the cheese on every chip, good flavor and the like.
Posted: Thu Nov 26, 2009 6:18 pm UTC
I too am curious about nachos. There's this local pub that does something positively magical with them.This recent post
at thisiswhyyourefat.com sure looks intriguing, though.
Posted: Thu Nov 26, 2009 7:26 pm UTC
When I make nachos at home I do a variety of things based on ingredients...
I like tomato paste with whatever meat is handy, chili, cumin, cooked. Over nachos with cheese, bell pepper, green onion. Definitely oven over microwave.