atomicbob
05-30-2005, 10:05 AM
Gather up this stuff. Drink BEER while you are doing it. It makes it all the better when they are done. Not rocket science here, but the secret to success is in the details.
Gather this stuff.
A bag of good tortillas chips.
A can of refried beans.
A can of Wolf brand Chili
2 bags Shredded pepper jack cheese
2 rolls of country sausage
A couple diced tomatoes
A diced onion or two (I leave these out, but I'm weird)
Sliced pickled jalapenos
Guacamole
Sour Cream
Crumble, brown and drain your sausage (drain, not play with). Warm up your chili and your beans in the zapper. While they are heating up, make a layer of chips on a cookie sheet. Only one layer thick. Put a tiny spoon of refried on each on. Half a teaspoon maybe. Same with the chili (You can leave out the chili if you like, or do only chili with no refried, whatever!) Spoon a little tomato on each chip too. And sprinkle some onion over it all. Sprinkle the CHEESE all over it. MOre cheese is BETTER. A jalapeno on your favorite chips is good. A bunch or a little, it doesn't matter.
Then make another layer of chips on top of all this stuff. Drink beer, but not so long your beans get cold. Repeat the above.
Do this til you have a big honking mound about 3 layers deep. Cover it with more cheese.
Pop it in a 300° oven for just a couple minutes to melt the cheese. If you leave it too long, the liquid will come out of the tomatoes and make your chips a soggy mess. Not the end of the world, but you'll likely have to eat it with a fork. This is why you preheat the beans and chili. Faster heating makes crispier nachos. Sometimes I even take and "dry" the diced tomatoes on a paper towel. Water is the enemy of chips.
Pull it out and top it with the guacamole and sour cream.
~Enjoy~
:beer:
Gather this stuff.
A bag of good tortillas chips.
A can of refried beans.
A can of Wolf brand Chili
2 bags Shredded pepper jack cheese
2 rolls of country sausage
A couple diced tomatoes
A diced onion or two (I leave these out, but I'm weird)
Sliced pickled jalapenos
Guacamole
Sour Cream
Crumble, brown and drain your sausage (drain, not play with). Warm up your chili and your beans in the zapper. While they are heating up, make a layer of chips on a cookie sheet. Only one layer thick. Put a tiny spoon of refried on each on. Half a teaspoon maybe. Same with the chili (You can leave out the chili if you like, or do only chili with no refried, whatever!) Spoon a little tomato on each chip too. And sprinkle some onion over it all. Sprinkle the CHEESE all over it. MOre cheese is BETTER. A jalapeno on your favorite chips is good. A bunch or a little, it doesn't matter.
Then make another layer of chips on top of all this stuff. Drink beer, but not so long your beans get cold. Repeat the above.
Do this til you have a big honking mound about 3 layers deep. Cover it with more cheese.
Pop it in a 300° oven for just a couple minutes to melt the cheese. If you leave it too long, the liquid will come out of the tomatoes and make your chips a soggy mess. Not the end of the world, but you'll likely have to eat it with a fork. This is why you preheat the beans and chili. Faster heating makes crispier nachos. Sometimes I even take and "dry" the diced tomatoes on a paper towel. Water is the enemy of chips.
Pull it out and top it with the guacamole and sour cream.
~Enjoy~
:beer: