Cheesy, Crisp, Hot, Spicy, Creamy, Quick: Nachos
A new book has hit the stores from the U.S, Jonathan Santlofer‘s The Marijuana Chronicles with (we like to call her our very own ‘LetsLunch’ co-founder) author Cheryl Tan being one of the contributors. I am already half way through (having started it a couple of days ago, thanks iBooks) and it is really GREAT reading. I am not only enthralled, but I am learning a lot!
In honour of its launch, this month’s #LetsLunch post is all about the munchies. Munchies or no munchies, what do we REALLY want to eat when we are simply hungry – no, I mean RAVENOUS – and perhaps also lacking in time and ideas, uncaring about diet or how we will feel tomorrow. I took a survey of friends who may or may not have had the munchies over the years, and the consensus was simple and clear. NACHOS. I tell a mistruth, nachos was actually second – after coco-pops (Australian cocoa crispies)!
So here’s my very basic version of nachos, the one we used to make for dinner parties when we were first married when no-one seemed to care if dinner was 3000 calories. If you want to go fancy, you could make your own Avocado dip and spicy hot salsa. Or not.
- No-time-to-wait Nachos
- The snack you desperately need when all you want to do is EAT something really delicious and really fast.
|Servings||Prep Time||Cook Time|
|1 dish||5 minutes||20 minutes|
- 1 large packet organic corn chips
- 1 1/2 cups cheddar cheese grated
- 1 jar salsa spicy
- 1 tub Sour Cream
- 1 ripe avocado mashed with lemon and salt
- Choose a small to medium baking dish. Preheat the oven to 180 C (350 F)
- Layer corn chips, 1/4 cup cheese, 1/4 cup salsa. Repeat 2 or 3 more times, finishing with some extra cheese.
- Place the baking dish in the oven, uncovered, and bake 20 minutes or until the cheese has all melted and the chips are just starting to brown.
- Remove from the oven and dollop avocado and sour cream on the top. Eat. Quickly.
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A special thanks to Rachel Q. who helped me out by making and photographing (and eating!) the dish for me this week while I am travelling.
Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch.
Here’s the long-awaited list of everyone’s #letslunch post right here:
Annabelle‘s Scallion Pancakes at Glass of Fancy
Anne Marie‘s Pepper-Stuffed Tater Tot, Fried Pickle, Cheese Whiz and Garlic Bread Burger at Sandwich Surprise
Cheryl’s Spam Fries with Key Lime at A Tiger in the Kitchen
Emma‘s Homemade Pizza Rolls at Dreaming of Pots and Pans
Grace‘s Fry Sauce, with an Asian Twist at HapaMama
Jill‘s Stone Fruit Salad at Eating My Words
Jonathan‘s Chocolate Chewy Squares at Jonathan Santlofer
Linda‘s Heavenly Hash Popcorn at Free Range Cookies
Linda‘s Sam Sifton’s Trinidadian Chinese Five Spice Chicken at Spice Box Travels
Lisa‘s No-Time-To-Wait Nachos at Monday Morning Cooking Club
Pat‘s Sausage Rolls at The Asian Grandmothers Cookbook
Rashda‘s Farm-Fresh Corn Fritters at Hot Curries & Cold Beer
Vivian‘s Spam Bacon & Kim Chi Sandwich at Vivian Pei
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