like when it’s near , say, a holiday that has a major food component, time seems scarce…..only because it’s being filled up with the Everyday as well as the Holiday….and you suddenly realize that although the food for a certain day that is not today is planned, shopped and prepped, today, TODAY is a meal short.
You will add guilt and indigestion to an already full week.
INSTEAD do a really jiffy quick trip to the store to pick up a few pantry staples. Staples that can also be on hand for the later then last minute eats to take or serve, will also serve you. Soon.
Nachos Now with Beans
8 ounces tortilla chips (you could make your own, which are zippy fast and really good, but this is not the time for that. Somebody’s hungry!)
1 pound shredded cheddar cheese (4 cups) (The bag sort is fine here because of everything else going on)
2 large jalapeño chiles (3/4 ounce each), sliced thin (about 1/4 cup) (or a can of chopped green chiles, with jarred jalapeño slices on the side)
Refried beans, a can
2 scallions, sliced thin
1/2 cup sour cream (4 ounces) and/or an avocado or packaged guacamole
Jar of Paul Newman Salsa ( my favorites are Pineapple and Tequila Lime)
1 lime cut into 6 wedges
- Adjust oven rack to middle position and preheat oven to 400 °.
- Grate or shred the cheese if you bought a block and not a bag.
- Slice the jalapeno chiles and the scallions separately – tiny pieces!
- Spread half of chips in even layer in 13- by 9-inch baking dish
- Sprinkle evenly with 2 cups cheese and half of jalapeno slices.
- Drop about 6 oz of the re fried beans by spoonful across the cheesy landscape.
- Repeat with remaining chips, cheese, beans and jalapenos.
- Bake until cheese is melted, 7 to 10 minutes.
- Remove nachos from oven, cool 2 minutes, and then sprinkle with scallions.
- Along edge of nachos, drop scoops of sour cream, avocado, guacamole and salsa.
- Cut the lime into wedges.
- Serve immediately, passing lime wedges separately to squeeze on top.
- I have been know to make this in my little Pyrex baker for one…it breaks down. The trick is to not eat the chips alone. I look for unsalted chips or low salt. There’s plenty of taste in the cheese and the salsa and the jalapenos….
Adapted from Cook’s Illustrated July 2002