Friday, 25 June 2010

Easy Peasy Cheesy Nachos

Serves 2

Firstly I would like to welcome all my lovely new followers and THANK YOU for all your lovely comments.. xxxx

As promised last week, here is my favourite side dish to accompany Chilli Con Carne.  It also goes down a treat when you have guests round to your camping abode for a drink and a little nibble! 

3 handfuls of nachos
3 handfuls of grated montery jack cheese
170g/6oz fresh tomato salsa 
170g/6oz soured cream (opt)
JalapeƱos (opt)

frying pan
extra thick aluminum foil

  1. Line the frying pan with some aluminum foil, making sure you have enough to scrunch up around the sides.
  2. Then pop a couple of handfuls of  nachos on the aluminum foil, not too many as you want the cheese to be able to melt.
  3. Sprinkle a couple of handfuls of the cheddar cheese over the nachos and cover the top of the frying pan with another layer of aluminium foil, to make a lid.  Place on the heat and cook until the cheese has melted, about 10 minutes. 
  4. To serve, carefully lift the foil out of the frying pan and rest on a plate.  Add as much fresh salsa,  soured cream and jalapeƱos, if using,  as you wish.

1 comment:

  1. Oh, the nachos look SOOO good! Thank you the recipe! I think I will give it a try next weekend as our weather has been so cold.


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