National Tortilla Chip Day - February 24th
February 24th is National Tortilla Chip Day
here's a recipe to help you celebrate... ENJOY!!
Oustanding "Meaty" Nachos
This is a hearty adaptive appetizer. Use cooked chicken, turkey, pork or fish in bite-sized chuncks.
36 tortilla chips, homemade or store-bought
2 1/2 cups refried beans, homemade (recipe below) or store bought
1 pound chunked chicken, turkey, pork.. or fish - cooked
4 cups shredded American or Cheddar cheese
1 onion, finely chopped
2 tomatoes, diced
1 jalapeño chile, sliced
1 cup guacamole optional (recipe below)
1 tablespoon vegetable oil or lard
2 cups cooked, salted pinto beans, mashed with a potato masher or puréed in a blender
For Refried beans: Heat the oil in a large skillet over medium-high heat until very hot. Add the beans and cook, stirring constantly, for 6 to 8 minutes.
Makes 4 to 6 servings.
Spread the tortilla chips on 2 microwavable or ovenproof platters or large plates. Spread the beans on top of the chips and top with the meat or fish chunks. Sprinkle with the cheese.
Place 1 microwavable plate in the microwave and heat for 30 seconds, or until the cheese has melted. Or place the ovenproof plate in the preheated oven and heat for 3 to 5 minutes. (Optional - Place dollops of half of the guacamole over the nachos). Top with onion, tomatoes and chile.
Serve immediately with salsa, and repeat with the second plate of nachos.
If using a conventional oven rather than a microwave, preheat it to 350 degrees.
Makes 6 to 8 servings.
4 Haas avocados
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste
For Guacamole: Slice the avocados lengthwise in half and remove the pits. Using a spoon, scoop the avocado flesh into a bowl. Using a potato masher or a fork, mash the avocado, making it as chunky or smooth as you like.
Season with the garlic powder and salt and pepper. Serve chilled or at room temperature.
Note: If desired, you can add chopped onion, chopped serrano or roasted poblano chiles, chopped cilantro and/or diced tomatoes to guacamole for different flavors.
Makes 2 to 3 cups.
1 (16-ounce) can whole tomatoes
1 (4-ounce) can jalapeño chiles
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
Combine the tomatoes, chiles, garlic powder, salt and pepper in a blender and blend to a chunky purée; do not blend until smooth. Transfer to a serving bowl.
Note: You can make this hotter by increasing the amount of chiles.
Makes 2 1/2 cups.
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfMeatyNachos.htm
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