by Kate Heyhoe
Serves 2 as a light meal, 4 to 6 as a snack
Store-bought chips are convenient and keep well in the cupboard, but if you can, make chips using fresh tortillas, cut into quarters, then fried in hot oil until crispy. Or, purchase a bag of freshly fried tortilla chips from a local Mexican restaurant or market. You'll taste the difference immediately.
When making nachos, remember that amounts are approximate, and just about any thing goes.
About 4 ounces tortilla chips, or
enough to cover a flat baking sheet
or heatproof platter
2 to 2-1/2 cups diced barbecued chicken (about 12 ounces)
8 ounces grated cheddar, Monterey Jack or
asadero cheese or, preferably, a combination
2 large or 3 average green onions, chopped (include green parts)
1 fresh jalapeño, seeds and stems removed,
minced (or more to taste)
1/4 teaspoon ground cumin
Heat oven to 400 degrees F.
Arrange the chips on a 12x18-inch baking sheet or equivalent. (For easy clean-up, line the sheet with foil.)
Sprinkle the cheese over the chips. Top with equal portions of chicken, green onion, and jalapeño. Sprinkle with cumin.
Bake 7 to 12 minutes until the cheese melts and is bubbly. Watch closely—ovens vary and the chips can go from golden to black in seconds. Serve hot, and if desired, with guacamole or sour cream on the side.
Kate's Global Kitchen for June, 2001:06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created June 2001
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