Last weeks Nacho dinner was no exception.
I had no clue what to make for dinner that night, and to be honest, I was at a point where I didn't really give a rat's ass either. I texted Alan, and asked him "what do you want for dinner? Peanut butter sandwiches? Fish? Nachos? Eggs?"
As usual, he was a big help. His response: Sounds delicious.
In other words, he was no help at all. And that was when I spotted the big bag of organic corn tortilla chips. I knew we had a bunch of other stuff at home to throw on it, so nachos it was going to be.
Take a big cookie sheet and cover it with tin foil for easy clean-up-ability. Scatter the corn tortilla chips on it. Don't pile too many on top of one another, because they taste best when they all have a bit of cheese and saucey bits on them. I used blue corn chips because I think they are cooler. And I like the taste better. On top of these, I scattered a whackload of chopped up green olives (with pimento... yummers), green onions, lots of cheddar (a really old Balderson) and some jarred organic Neal Brothers Salsa.
I also added in some leftover chicken breast chopped up into little pieces from the night before. Then I threw more tortillas on top, and added more of all the toppings, and finally added a wee bit more cheese. Then I baked it at 350 for about ten minutes, until all the cheese was nicely bubbling. I made a small version of this in my toaster oven once. Worked perfectly.
My kids only complaint was that I didn't add enough cheese.
I was, however, lucky enough to get a picture of it before they all demolished it. Just.
