|Take me out to the ball game|
|Please drink responsibly|
|Can you smell the brats and burgers?|
|Crock pot chili|
One of the best ways to take the frost off a cold winter’s day is to whip up a plate or a platter of warm tortilla chips. Generally, you have to go to a sports bar or restaurant to get a good platter of tortilla and spend a considerable amount of cash for it. The more toppings it comes with, the more that you will spend. The good news is that you can make a Nacho platter better and cheaper at home.
|The easy way out|
|Brown ground sirloin or chuck|
1 pound ground chuck
Refried beans, mixed into the browned chuck (optional)
|Add water as per package instructions|
|Your choice of cheese|
|Shred lots of Jack cheese|
Pico de Gallo, homemade
Green chiles, chopped
Green onions, sliced thin
Jalapeno peppers, slices, pickled, or fresh, seeded and sliced,
Build your nacho platter in layers on an ovenable plate or platter. Heat the first layer of chips for about five minutes in a 350°F oven. Sprinkle the hot chips with grated cheese. Place the plate in a very hot oven to quickly melt the cheese on the first layer. Then take it out of the oven and sprinkle with chopped tomatoes, green onions and jalapenos, followed by a layer of the meat mixture.
If you are using pico de gallo, either homemade or store bought, work that into your layering process.
Add another layer of chips, more cheese and repeat the layering process. Throw in some sliced black olives to the mix. No need to use the best ingredients here, but do use good quality ingredients. You will want to supply ample sides of sour cream, salsa and guacamole.
Put the plate or platter back into the 350°F oven for about 8-10 minutes or until the chips are hot, and crunchy and the cheese is melted. The chips should be sizzling hot. Serve immediately. Nobody wants soggy cold chips.