Aphorisms from the Professor: Brillat-Savarin

Thursday, October 28, 2010

fancy nachos

There are two kinds of nachos. There is the kind you make as an after school snack, where the ultimate goal is really "melted cheese", so you just put some chips on a tray with some cheese and throw them in the toaster oven. (Some would say nacho snacks are the number one reason to opt for the toaster oven vs. the pop-up toaster). Then there are the shmancy nachos that you can justify as dinner because they involve lots of toppings (chopped perfectly, if you have a handy man around like I do), herbs and spices.

Tonight's nachos featured spicy chicken (left over from last night), tomato, green pepper, onion, cilantro and garlic powder. Oh, and how could I forget the key ingredient? Cheddar cheese! I really liked how my boyfriend tackled assembly. Rather than "sprinkling" each ingredient on the chips, he put all the chopped veggies and the chicken in a bowl and mixed them all together with garlic powder and cilantro. THEN he did the "sprinkling". Ok, this isn't an earth-shattering nacho-tip, but I thought it was pretty clever.

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