Dear Sis,
The final week of July, I was sick. Between being sick and pregnant I didn’t have energy for much, so Josh picked up Taco Bell one night for dinner. He picked up Nachos to go with our usual Tacos and Chicken Quesadilla. The Nachos were okay, but it gave me a notion that Nachos could be really delicious homemade! They are:)
- 6 oz corn tortilla chips
- 2 T avocado oil
- 1/2 an onion, chopped
- 2 c baby spinach
- 1 (15 oz) can pinto beans, rinsed and drained
- 8 oz salsa
- 1/2 t cumin
- 1 t garlic powder
- 2 c shredded rotisserie chicken
- 2 c shredded cheddar cheese
- 1 jalapeño pepper, diced
- 1 c chopped tomato
- 1 green onion, chopped
- sour cream
- Preheat oven to 350. Line a jelly roll pan with foil. Scatter with chips.
- In a skillet over medium-high heat, sauté onion in oil. Add spinach, beans, salsa, and seasonings. When heated trough, mash. Remove from heat. Scatter spoonfuls over chips.
- Top with chicken, pepper, tomato, and cheese. Bake 10 - 15 minutes, until cheese is melted and bubbly. Top with green onion just before serving. Serve with sour cream on the side.
Vegetarian Nachos: Omit Chicken and Double onion, spinach, beans, salsa, cumin, and garlic powder.
Beef Nachos: Omit Chicken and replace it with 1/2 lb. browned beef seasoned with taco seasoning.
Josh likes the traditional liquid cheese served with nachos better than the melted cheddar cheese. In future, I’ll use 1 c cheddar on half of the nachos and liquid nacho cheese on the other.
William’s eyes got big when he arrived at the lunch table. “We’re having chips for lunch!” he exclaimed with excitement. Toddler seal-of-approval! Your toddler might not like “spicy” like ours. Consider omitting the jalapeño pepper for a normal toddler:)
Love,
b