Stick them in an oven at 350 degrees for half an hour and pull out the gooiest cheesiest food in your life. Stick them in the microwave with alternating layers of queso and cheese and two minutes later you have the gooiest cheesiest food in your life. Nachos are like your best friend. They are there when you need them in any shape, form, or size. They can be made with anything! Queso, shredded cheese, cheese wiz… and that doesn’t even include toppings. Want mild nachos? Sprinkle some pico de gallo over top and call it a day. Want to kick up the spice? Add hot sauce! Nachos are man’s most beautiful creation.
You can always count on me to have a few things in my dorm room… and those are nacho ingredients. Grab your favorite tortilla chips (I prefer scoops) and get to work. For my nachos I used the following:
- Tortilla Scoops
- Shredded Mexican Four Cheese
- Pico de Gallo
- Corn Salsa
The last three items were all taken from the Salsa Rico line in Muddy. Scavenge for your food! Well, maybe not scavenge, but take advantage of what’s around you.
The very first thing I do is lay a layer of chips on the plate. Do your best to make sure that chips aren’t laying on top of each other so that each chip can reach its cheesey goodness potential. Next, take a spoon and throw queso at that plate. Get it everywhere. Next, sprinkle as much cheese as you want over that. Now, if you’re incredibly hungry, you can add an extra layer of chips and repeat the process. If you have self control, skip to the next step. Here’s where I like to chop the jalapenos. I chop them into teeny tiny pieces because I am a slight wuss when it comes to spicy food, but chop to your preference. Finally, sprinkle the pico de gallo and corn salsa over the chips and stick in the microwave! I find that anywhere from 45 seconds to a minute and a half usually cooks it thoroughly. Lastly, pull those bad boys out of the microwave and go to town on all that cheese.