Simple and quick recipes are always my first choice when throwing together a hot lunch. My family would eat nachos everyday, if I’d let them. They’re similar to salads really, minus the greens. We can throw just about any vegetable, legume, meat, fruit, salsa, and of course, wonderful cheese on top of a bed a chips. Slide’em into the oven for less than 10-minutes and then we’re ready to chow down. Any combination of our favorite toppings always seems to work out into a fun & filling lunch.
Better still, making nachos is a great way to clean out the frig of all those half-cut bell peppers, onions, tomatoes, etc. Leftover grilled meats, cuts of cheese that are too small for a recipe, fresh herbs on their last day can be used to make fabulous nachos.
HERE’S A GOOD COMBINATION
- green bell pepper. diced small
- red bell pepper, diced small
- yellow onion, sliced thin
- tomato, seeded, diced small
- black beans, drained and rinsed
- fresh cilantro
- Monterey cheese, grated
- Cheddar cheese, grated
- Habanero Cheese, grated
- tortilla chips
- sour cream for dipping
- your favorite salsa for dipping
Heat oven to 375ºF. Use a cookie sheet lined with foil for easy cleanup, or not. Make a layer of chips on the sheet. Arrange the toppings as you like them. Cover lightly with grated cheeses. Bake 7 to 10 minutes.
mmm…hot, veggie nachos