My mom is a nacho connoisseur. After ordering multiple rounds at each of our favorite restaurants, she found that everyone prepared their plates a little differently. Chevy’s built a towering pyramid of chips, the Main Street Brewery spread theirs out flat, and Keoki’s (in Hawaii) took the middle ground with a short squat stack.
Despite their differences, all of the nacho platters shared one common trait: Mom never finished any of them.
Even when she split the dish with my dad and me, we always left a few stragglers behind. Not from lack of hunger… From lack of toppings.
As each restaurant assembled the entrée, they scattered the ingredients above and across the pile of chips. Some ended up with cheese but no chicken, others with sour cream but no salsa, and even a few with nothing at all! (We always avoided those naked ones.)
So when I baked my own nachos for the 4th of July, I made sure every single chip contained both chicken and cheese. Add on a little spoonful of spicy salsa to each one, and you’d better believe I ate every last bite!
I’ll bet Mom would have, too.
P.S. Have you bought your copy of my new cookbook, Table for Two? It’s available here for only $3.99!