Apparently the cheese theme continues! My husband and I sometimes nosh on nachos on nights when we're not all that hungry for a full-blown dinner. Tonight was one of those nights (which probably had nothing to do with the batch of cupcakes I made three hours earlier, of which I promptly ate two).
I like nachos because we always seem to have the key ingredients in our house, but we can change them up however we like. This batch featured homemade guacamole.
- 1 ripe avocado
- 1 fresh lime
- Kosher salt
- Optional: diced red onion, diced tomatoes, cilantro
- Cut avocado in half, remove the pit. With a knife, carefully score length-wise and width wise. Using a spoon or fork, scoop out the interior into a bowl.
- Cut the lime in half, and squeeze a little bit into the avocado. Sprinkle with a pinch of salt.
- Using a fork, mash the avocado to as smooth or chunky as you like. Taste for seasoning and add more lime and salt as needed. I like mine quite limey and find that I generally use about half a lime per one avocado for a relatively strong lime flavor.
- Stir in the diced red onions, tomatoes and/or cilantro once seasoned
- Your favorite tortilla chips - I personally am in love with Xochitl chips
- Your favorite cheese - tonight I used about 3/4 of a block of marbled colby/monterrey jack which I shredded
- Diced tomatoes
- Diced red (or white) onion
- Pickled or fresh jalapenos
- Black beans & Corn (rinse a can of black beans, stir in a drained can of corn or defrosted frozen corn)
- Sour Cream
- Grilled Chicken
- Ground Beef
- Preheat broiler
- In a broiler-safe dish, place one layer of tortilla chips. Top with shredded cheese and a few of the ingredients. Place dish under broiler until cheese begins to bubble
- Remove dish from broiler, and place another layer of tortilla chips and cheese, followed by a few more of the ingredients. Place dish under broiler again until cheese is VERY bubbly.
- Remove from broiler and top with salsa, guacamole & sour cream and any of the toppings that you want!