Let’s talk about something very important: nachos.
I’m always experimenting to create the perfect nacho. My current favorite combo is:
- On the Border brand chips. They are the perfect heftiness to support toppings but still thin enough to not outshine the other flavors. Let’s be real; the chip is just a crunchy vehicle to deliver the toppings into your face.
- Shredded pork or chicken.
- Pepper jack cheese. It melts so nice.
- Refried black beans.
- Pico de gallo.
- Queso fresco.
- Fresh jalapeno.
- All the cilantro. (I realize that cilantro is controversial. If you don’t like cilantro, just send it my way.)
So, Persephoneers, how would you build your ideal plate of nachos?
5 replies on “Lunchtime Poll: Not ‘cho Nacho”
Tortilla chips with: scrambled eggs, shredded chicken, tomatoes, black beans, avocado, goat cheese, and about four pounds of shredded cheddar.
I make these about every other weekend. I dream about them.
Scrambled eggs? I’m going to have to try that! That sounds like a super tasty combination.
ground beef or chicken (but I don’t want to be the one who has to cut up the chicken because raw chicken is gross)
jalepeños, but doesn’t need to be a ton
ALL THE GUACAMOLE
Any sort of cheese is fine. The saucy queso stuff, pepperjack, whatever.
Also, I like On The Border chips too. Not too salty, and rather sturdy. Santitas chips are pretty good too, and they’re cheap.
For a long time I just emptied the chips in my mouth because why add anything to chips.
But sour cream and beans in tomato sauce, please.