New nacho strategy

I like nachos and cheese fries as much as the next guy, but I’ve never liked the clean-up part.  The other day I had the idea to heat up my chips in the toaster oven on parchment paper, transfer that to a plate, and then just throw the paper away when I’m done.  This eliminated:

  • Messy toaster oven pan
  • Metallic taste at times from aforementioned pan
  • Messy plate

I also gained toasted chips instead of room-temp chips or the slightly soggy chips from microwaving.  You could do the same in a conventional oven, but toaster ovens work more quickly.  The paper also allows you to pick up the entire “nacho” without scraping/scooping them out/off and effectively ruining your initial topping distribution.

As far as toppings go, I say the sky is the limit.  I try not to get too hung up on meat vs meatless, but I do hang my hat on a classy plate of nachos containing both melted, gooey cheese and shredded cheese.  Here are a few pictures of the latest nacho forays.  Ingredients include:

  • Chips
  • Pinto beans
  • Ground beef
  • Homemade nacho cheese
  • Shredded sharp cheddar
  • Diced onions
  • Diced tomatoes
  • Sour cream
  • Cilantro
  • Dried hatch
  • Dried habanero
  • Black olives

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  • Chris

    Looks delicious. If my kitchen were bigger than a large closet I would need to look into a toaster oven.

    • I always thought they were a little frivolous until I got one. They’re great for heating things up quickly and literally double as a toaster. We even broiled some steaks in ours once when the oven decided not to work the other day.