For a small or large crowd, Nachos are always a big hit. What’s great about this dish that you don’t need a recipe to follow, the ingredients just need to be layered. What you choose to put in it can be varied and adapted to the occasion and your taste.
Here is one that we have come up with to celebrate Cinco de Mayo. We have a couple of homemade additions, but don’t panic if you are not feeling ambitious they can easily substituted with store bought choices.
1 large bag of tortillas corn chips (I used Loblaw PC brand)
1 jalapenos pepper (seeded and thinly sliced, remember to use gloves)
1 cup Mexican blend cheese
2-3 green onions (sliced green and white parts)
1/4 – 1/2 cup black beans
1 cup fire roasted tomato salsa (see below)
1 chicken breast (see below)
Fire roasted tomato salsa:
Mix 3 cups cherry or grape tomatoes, 1/4 olive oil, 1 clove chopped garlic, handful of parsley chopped, 1/2 tsp salt. Cook on a foil covered hot grill. Stir and turn tomatoes over frequently for about 15 minutes. Cool slightly. Put into a food processor and pulse a couple of times. Add some chopped onion and red pepper. Taste and adjust seasonings.
Chicken:
Thinly slice 1 chicken breast, add 2 tbsp oil, 1 tsp chili powder, 1 tsp cumin 1/2 tsp salt and lime juice from 1/4 lime. Marinade for at least 30 minutes in the fridge.
Place the chicken onto an oiled piece of aluminum foil and grill on the BBQ for 10 minutes, stirring frequently.
Ready to assemble:
With all your ingredients ready, the layering can now begin. Start with a base layer of Tortillas chips, then add the other ingredients (except for the yogurt) and finish with the shredded cheese on top.
Use any oven proof dish, broil in the oven to heat and melt the cheese.
Take out of the oven, drizzle with Greek yogurt or serve it on the side
Tips:
Use your favorite shredded cheese instead of the Mexican blend
Top with Avocados sliced or chopped.
Sliced olives black or green work well.
