I know, this is not exactly gourmet, but due to my excitement for the beginning of fall and football season, I had to include this “meal” in my blog. My husband, Matt, and I, had spent the weekend away attending a wedding. Friends of ours, who were traveling with us, were staying for the Patriot’s game before they headed home, and at the boys’ request, I made some nachos. And, even though the boys picked out the wrong chips at the store, they were pretty darn tasty, and they perfect way to begin football season and end an exhausting (but fun) weekend.
I didn’t measure, but here is the basic idea.
I took an oven safe plate and started with a layer of tortilla chips. My husband stopped at a local restaurant, Café Teresa’s, to pick up some of their awesome chili, and I drizzled some of the chili over the chips. Next, I placed cubes of Velveeta on the chips, followed by shredded four cheese Mexican blend cheese (not the kind with the seasoning, just the Mexican style with 4 types of cheeses). I know what you are thinking…Velveeta, YUCK! I know many foodies will gasp at the thought of using this, but my hubby loves it, and to tell you the truth, I think it is a great cheese to use for nachos because of its texture when melted. And I digress…
I continued layering the chips, chili, and cheese until I had a pretty good looking pile going on (I think I did 3 layers total). I topped with extra cheese, and placed in the oven to warm. Once warmed through, I preheated the broiler and left the nachos under there for a minute or two. I removed from oven once the cheese was bubbling, and I topped with sliced black olives and hot banana peppers. I served the nachos with salsa and sour cream, and of course, beer. Calories don’t count on Sundays, right?
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