Wednesday, July 11, 2007

The Best Nachos In Town

Suffice it to say that you can't get these at any restaurant. No, this entree of the highest order is only available at Ben and Brenda's house. This house is in N Portland. And if you're in the neighborhood on a random Sunday evening, you're welcome to stop by for long as you're clean and well-groomed and bring me $100. If you need help making great nachos, look no further...

The main ingredients:
  • Restaurant-style tortilla chips (any will do but the crunchier the better)
  • Grated jack and cheddar cheese (or maybe some pepper jack, no?)
  • Spicy ground chicken from Wild Oats (or use your favorite ground meat...turkey or hamburger etc. - just make sure it's not too oily)
  • Sliced olives
  • Diced green chiles
  1. Cook the protein (i.e. meat of your choice) with some diced onions. Add some cumin, salt, pepper, and chile powder to taste.
  2. Spread the chips into a small haystack in the center of a cookie sheet.
  3. Pile on the meat.
  4. Then pile on the cheese (this way the cheese will help the meat stay on the chip).
  5. Sprinkle the olives and green chiles over the soon-to-be nachos.
  6. Put in the oven at 425 for about 15 minutes, (until the cheese is beginning to get a golden brown edge.)
  7. Add some fresh diced tomatoes and cilantro. ¡Buen apetito!
For extra kicks, make up some fresh guacamole. And add a side of Frontera Salsa and some nice organic sour cream.

The beverage to accompany this fine ensemble? A nice Sokol Blosser Rose of Pinot Noir. $12 at New Seasons. (Of course, margaritas go quite excellently as well.)


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