Monday, April 11, 2011
Chili Cheese Nachos
Spring has some pretty fickle weather. Last week, here in the mountains, it snowed and I made a pot of chili. Today should reach a record breaking 82 degrees. And everything between. I always have trouble deciding what to cook when the weather is changing--daily! Hourly!
Saturday night, I decided to make Nachos. Every Saturday used to be Nacho Night and I would joke about writing a book titled, "1001 Nacho Nights" because of all the different ways I made them. Last summer, I even made Cold Nachos.
There are no rules to making nachos. As long as you have tortilla chips and cheese, feel free to call your dish nachos.
For this version, I used crispy yellow corn tortilla chips which I scattered on a platter. I reheated my leftover chili and poured that over the chips. I made a basic cheese sauce using Vermont extra sharp white cheddar and poured that over. Then I topped the nachos with finely diced red onion and a generous sprinkling of pickled jalapeno peppers.