Got the Munchies? Read on…

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.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Sides and Starters

Cuisine Mexican

Servings 1 dish

Ingredients

  

• 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

Instructions

 

• 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.

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

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” and our latest collection in “The Feast Goes On“

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!