Monday, July 20, 2009

Fascinating Nachos

Tara took me out to eat. We had the most fascinating nachos I have ever had.
If you missed my drug-less acid trip on the Pickled red onions , you will need to make them first before you venture further into the nachos. However, I can promise that these little pink onions will be featured quite a bit the next few days, as I have been sucking them down like a sick bird on it's last worm feast before death. It sounds all picturesque, but really, I'm like a nutty seagull on it's last power binge before being hit in the coco-head by a passing speed boat. I really love the onions THAT much. And I do look like a crazy bird most days anyway.

So... we were on the nacho post. Nachos always remind me of that crazy movie that Jack Black did called Nacho Libre. It makes me want to wear stretch pants...just for fun. And if I fight, I get ten thousand pesos.
You're eyes are not deceiving you...there are radishes and pink onions on those nachos. There is also a lot of jalapeno and the stinky cheese. I used feta. I think at the restaurant, they used something called queso fresco, but I couldn't find it in my local store, and it tasted a lot like feta. So...I did fudge a little. Also, these are meatless for my vegetarian husband...who only eats meat if my 10 year old makes dinner. It's okay to not eat the wife's cooking...but the kiddos are a totally different deal. The addition of marinated chicken was off the charts, but we didn't do that here. So, we still may be on a chart somewhere.

I used, well seasoned refried beans, Pickled red onions , salsa verde, roasted peeled green chilies, sour cream, radishes, feta cheese, and shredded jack cheese...and some crispy tostada shells. Not those little tiny round tostada chips...full size ones. I guess if you wanted to serve these as a full meal they would totally count, but I just love that there wasn't one nacho chip with nothing on it and a pile of stuff on another nacho chip. Oh...and those nachos where the cheese melts and then the whole plate of chips and cheese stick together like some kind of modern art. It seems like a perfect cure to just make one giant nacho chip, right?

Simple construction instructions:
Smear some beans on there and then top with cheese, chilies, jalapenos and Pickled red onions. I then did the unthinkable...I microwaved them. If you're a purist and want to put them on a broiler safe sheet and cook them in the oven, be my guest. I just know it was late, and I didn't want to heat up my house with a five hundred degree oven. So, I popped them in the microwave for 2 minutes. It was fast, and I felt really good about it.
Once the cheese was melted, I topped the nacho grande with some salsa verde, sour cream, feta, and radishes. As odd as the radish addition sounds...it was just an awesome "earthy" kick that I loved.

Now, I mentioned that these where the full size deals right? Ace still managed to eat 5. I could only tank down one and I was full. So...that being said, my kids still are asking for them today and I am thinking I need to make them again very soon. If the kids will eat them and beg for more...something must be horribly right. On the kids nachos, I omitted the hot peppers. All the more for the crazy bird mom with pink glazed over eyes, right? Happy nacho-fest people.

There you go.

2 comments:

clan of the cave hair said...

Queso Fresco, and Queso Quesadilla, as well as Cotija (this is the dry crumbly one) are all available reasonably priced at Food City. They are excellent. I love the idea of radishes, one of my favorite meals I make my family is a beef and radish dish called Salpicon de Res, that we put on to tostadas for a light and refreshing meal.

Chef Tess said...

Thanks! I totally forgot about Food City. How is that possible?!