Nachos

The Classics: Loaded Beef Nachos

May 25, 2018

I love me some nachos. I’ll rephrase that though and say that I love me some really good nachos. You might think I don’t have much to say about the subject—because how much can a person really talk about chips loaded with cheese and topped with everything—but you’d be surprised. I have many opinions when it comes to this dish. I’d like to think they are very valid opinions, mostly about what it takes to make a really good nacho. There are multiple components that must be checked off in order to meet my high nacho expectations. The first most important step is homemade tortilla chips. You want a good firm tortilla chip that will hold up to all of the toppings. Jules and I once went to a “nice” bar where they had their “famous” nachos on the menu and so we ordered them, but before we did we asked the waitress how they were, and she said they were absolutely delicious and one of her favorites on the menu. So we ordered them and out comes this sad looking pile of chips (on a paper boat plate thing) and the chips, I kid you not, were those store-bought round bright yellow Mission tortilla chips, but probably not even Mission brand at a all and just some bootleg version of them. It was the saddest sight I’ve ever seen in my life. I went from being very excited to extremely disappointed in a split of a second, all because of the chips. Like I said, chips are very important. P.S. I was hesitant to order anything else, and before I ordered the chicken croquettes I asked her again what she thought of them and she responded with “they’re just like the nachos, SO GOOD.” Just like the nachos.

The second most important step is the cheese. NEVER NEVER NEVER NEVER give me nachos with shredded cheese on top that has been melted with like lightly burned chips because they’ve been placed under a broiler to melt the cheese. Which by way, the cheese never gets fully melted and it upsets me very much. Nachos should always be made with a queso sauce. Plain and simple, and I don’t want to hear anything else about it. The cheese sauce coats the chips better and holds up to the toppings. The next statement is fully subjective, but I believe that nachos should always be made with a seasoned ground beef. Steak nachos are good yes, but I find that sometimes the steak is hard to chew on a chip (unless it’s carne asada that has been chopped up). Chicken is good too but I find it too boring. As for the toppings my rule is simple, there should be many and there should be plenty.

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Greek Nachos

June 6, 2017

Don’t let anyone tell you that nachos can or should only be the Mexican variety. Tortilla chips with cheese sauce, some beef or chicken, salsa and guacamole sure is great and all, I’m the first to order it whenever I can, but maybe it’s time for nachos to get a Mediterranean makeover. Maybe it’s time they move over. Maybe we all need to back off Tex-Mex nachos for a bit, and think outside of the appetizer box. These Greek Nachos are nachos new and improved. Nachos 2.0. The new way we nacho this summer. If you’re a big fan of Mediterranean flavors like I am, then you’re going to love these, I promise. There’s no need to even think about it any longer. It’s a yes and yes again. It’s like that one time when I made Mediterranean Taquitos but even better than that. Or when I made Mediterranean Calzones, Mediterranean Meatballs, and Mediterranean Gyro Fries. As you can see, I have a thing for Greek flavors, especially when they’re mashed into new and exciting recipes that we’re not traditionally used to.

This is a great “family style” appetizer or snack to make for a crowd. So keeping that in mind, I think that this summer we should make a promise to each other to put down those phones, turn off the tv’s, walk away from our computers and just unplug from technology. Not all the time, not every single day even, but at least one day a week. Let’s take back our weekends and step outside again. Let’s play a board game with family and friends, make some good food (these Greek Nachos are a great starting point), and just have some good old fashioned fun. Like people used to. Like we used to before we got boggled down with how many likes we get on a photo or with what celebrity did what and when and what they said. Let’s forget about all that and take back our lives. I’m the first to admit that I’m always on my phone, always on my computer working nonstop, but now that I’m married, I’ve decided to take back my weekends and unplug for two days, as much as I can. I highly recommend it. It’s liberating and so incredibly rewarding.

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Irish Nachos

April 10, 2013

I know what you’re thinking, “Nachos aren’t an Irish dish Jonathan. This isn’t something traditionally served in Ireland.” And you’re right. Nachos are a Mexican/Tex-Mex treat. But when it all boils down to it, nachos are freaking delicious no matter where they are served or what they are called. I’m referring to these, as “Irish” nachos because of some of the ingredients I decided to use. I’m recipe re-mixing this bad boy. Throwing out the old and boring—not really I still love regular nachos—and bringing in the new and exciting. We now get to enjoy this classic snack and appetizer with a delicious twist. We should be dancing for joy. Screaming from the top of our lungs. Let’s rejoice and declare it a national holiday. Okay, I think I’ve made my point.

So what makes these nachos so special? What sets them apart from all the rest? What transforms them into “Irish” nachos? It’s not because I think I’m so fancy and I felt the need for an elaborate name, no that’s not it. Okay, maybe only part of the reason. I’m not Irish and I’ve never been to Ireland, so I’m not an expert, although I wish I were. The biggest switch up is that I ditched the tortilla chips. Gone. No more. Get out of here, thank you for coming. Instead this delicious snack starts with potatoes. Doesn’t get any more Irish than that, folks. And if it does, lie to me. Play along and let’s pretend that I’m right or that I’m making sense…for once. But I don’t stop there, no. I also used an Irish cheddar cheese. What?! This is madness! I know! (If you’ve never tried it, you’re missing out. I demand that you stop everything you are doing now and go to the cheese section of your local specialty store and find it. But really, finish reading this first and then go get it). I also decided to use sausage instead of beef because I figure perhaps in Ireland people prefer sausage over steak or chicken or something. I know I do.

So I ask you my friends, what can be better than a large skillet of potatoes drenched in a cheese sauce, topped with browned sausage, sprinkled with tomatoes and scallions and jalapeños, dabbled with guacamole, drizzled with sour cream and garnished with cilantro? If you said “Nothing! Nothing!!” then you are right. You deserve a prize. Hey! How about Irish nachos for everyone?! In case I haven’t convinced you yet, well, let’s just take another gander at these images. We don’t even need to go any further into this post, we can stop right here. This is where the party is at. Whip out a fork. Let’s dig in.

Now that I’ve tormented you with that up there, how about we get started on our Irish nachos? What do we need, what do we need? Well let me show you. It’s a rather simple dish. It doesn’t require any fancy ingredients or special equipment, aside from that Irish cheddar which incidentally if you can’t find don’t fret. Normal everyday cheddar will be just fine. Food like this should be easy to whip up so that you can make it multiple times a week and gorge on it because it tastes so amazing. You’ll thank me for this later, believe me.

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Grilled Steak Nachos

October 16, 2011

Who doesn’t like a heaping portion of an appetizer for dinner? Those classic, usually dangerous, but oh so tasty, tiny meals that you can share with some friends around a table, drinks in hand. We look forward to these snacks! We accept them, happily, and devour them as a group. But what makes appetizers so dangerous? Could it be the cheese they’re usually topped with? The sour cream they’re usually served with? The buttery hot sauce they’re usually smothered in? Or is it the deep fried factor? Nope, I think it’s the mere fact that we go to these restaurants famished, again because of our busy schedules we don’t find time to eat, so we end up finishing up an appetizer, dare I say, maybe even two? And then dinner comes next, we down a whole plate to ourselves….perhaps we still have a tiny little spot for dessert? Split of course, because it makes us feel better. Why not bypass all that and just have an appetizer for dinner. Well, appetizer inspired, but definitely dinner portion. What? I’m not crazy. There’s no way I could just eat an appetizer sized portion for supper and be satisfied. The mere thought of having a cheese sauce drenched dinner, topped with all sorts of delectable toppings, makes me very happy indeed. Throw in some chips into the mix and I’m sold. You’ve got me. Well, to be honest, I was sold at the cheesy appetizer part.

The other day I wanted to make a simple and fast dinner that my family would love. So I thought, why not nachos? That’s fast. That’s simple. Knowing my carnivore sister would be there, I knew I had to throw in some kind of meat or chicken. I quickly thought of steak. Then I thought “What would make this better?” Grilled Steak. Marinated Grilled Steak. Marinated Grilled Steak topped with beans. Marinated Grilled Steak topped with beans topped with salsa, sour cream and guacamole….naturally. And they couldn’t be any ordinary nachos, I had to make my own cheese sauce. Just had to.

First things first: A little quick salsa recipe? Yes please!

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