Back Safe and Sound from my latest adventure!! And, saw this in my new RR mag. while reading out in the sun overlooking the salt flats and mts. Here is what she had to say: " Take everybody's favorite stacked snack to supreme heights with this melty, cheesy, crispy, crunchy, fully loaded tower of deliciousness."
(serves 8)
6 oz. white cheddar, grated (about 2 cups)
6 oz. sharp* cheddar, grated " " "
Cooking spray (I use coconut oil*)
1 bag (16 oz.) yellow or white corn tortilla chips
1 can (15 oz.) black beans, drained and rinsed well*
1 t. chili powder
1 large avocado, halved and pitted
1/2 cup sour cream
1/2 t. lime zest plus 2 T. juice
Whole milk, for thinning sauce
Kosher* salt and freshly* ground pepper
Sliced radishes, sliced jalapenos, cilantro leaves, chopped red onion, and diced tomatoes
for topping
Preheat the oven to 350. In a large bowl, toss the cheeses together. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 mins. Watch!* Meanwhile, in a bowl, toss the bean and chili powder. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the T. until just thin enough to drizzle. Season with S&P. Scatter the beans and the rest of the toppings over the hot nachos; drizzle with the sauce. Serve the remaining sauce on the side.
"Life is too short to worry about stupid things. Have Fun. Fall in Love. Regret Nothing. And, Don't Let People Bring You Down!!"
Spend you time today counting your Blessings, not airing your complaints.
With Lots of Love,
Machete Milletti
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