My family has a deep and abiding love of awful jokes.
One time on a 5 hour road trip, we made tree puns for the whole drive. You’d think we’d have run out of material. You’d be wrong.
Seriously, if we had to choose between life and never telling another groaner again, we’d be toast. So whenever I make nachos, of course, that awful joke always pops to the front of my brain and tickles it until I HAVE to tell it. You know the one I mean.
What do you call cheese that doesn’t belong to you?
Nacho cheese.
Cue groaning.
Well, besides that awful joke, these nachos are the cause of no groaning! They’re the perfect snack for guests! Seriously, they’re quick, easy, and best of all, packed with flavour even if they don’t have peppers or tomatoes! Who needs those anyway when you have THIS?!
Oh YUM.
First things first, you need to start with a good chip layer. Plain tortilla chips are nightshade-free! And are still delicious. Take that, sriracha cabal.
Now the white cheddar cheese. Be generous. You don’t want to be THAT host.
You know, the one who doesn’t put enough cheese on their nachos. THE WORST.
More nachos., and more cheese! Layer this puppy. The saddest nachos are the ones with the cheese just sitting on top. Don’t do it. Think of the children. Layer those nachos.
What are nachos without bacon?
Ron Swanson and I both agree it’s important to keep some on hand for emergencies:
And green onions. And seriously, whatever else you’ve got lying around. Shredded chicken. Scallions. Olives. More avocados. Black beans. Yummmmmmmm. All delicious options!
Of course we’ve got our dippin’ bowls, sour cream and my extra kicky guacamole recipe!
Stick that pan in the oven under the broiler for about 5 minutes, or until the cheese is all bubbly and melted. Then serve to your impatient guests, who by now have smelled what you’re cookin’ and want a taste!
These nachos are perfect for game days…
Rain days…
They’re so good they’re unbe-leaf-able. (Ha. Ha.)
Fine, I’ll stop with the cheese-y jokes.
Maybe 😉
- 1 large bag plain tortilla chips
- 2 cups shredded white cheddar cheese
- 3 strips bacon , cooked until crispy and crumbled
- 3 sprigs green onions , chopped
- OPTIONAL TOPPINGS: olives , feta cheese, shredded chicken, black beans, lettuce, cilantro, cumin, more avocado, etc.
- Serve with sour cream and homemade nightshade free guacamole: http://halifaxbloggers.ca/isaynomato/2014/12/08/homemade-guacamole/
-
Place a layer of chips down on a baking tray.
-
Cover with 1/2 of the shredded white cheddar cheese.
-
Add another layer of chips, and cover with the rest of the cheese.
-
Top with bacon, green onions, and any other toppings you would like.
-
Set your oven to broil, put the tray inside and cook for about 5 minutes. Every oven is different, so keep an eye on it! If you don't have a broil option on your oven, 10-15 minutes at 350° should do it, but again, make sure to watch it! You want the chips to be lightly toasted, and the cheese should be melted.
