It’s been really difficult to update the blog lately. Way too much work, no time to sit down and write. Such is life… But tonight’s different and we’re having nachos with home made salsa and sour cream.
There’s not much to share, really. You need some really good tortilla chips – I like the organic (i.e, expensive…) ones from the organic aisle in Superstore. You’ll also need Mozzarella cheese – I buy the cheap, no name bar from Superstore. You’ll need sour cream, and the ingredients for the salsa: tomatoes, bell pepper, avocado, green onion, salt, pepper, fresh or dried cilantro, lemon.
In my opinion, the keys to good nachos are: one, not too much and not too little cheese on the nachos; and, two, cutting the veggies for the salsa into small cubes.
- 1 bag tortilla chips
- 250 gr grated cheese (enough to spread evenly over the chips)
- 15 cherry tomatoes
- 1 avocado
- 1 bell pepper (yellow, for aesthetic reasons only)
- 3-4 green onions
- 2 Tbsp olive oil
- 1 lemon (juice)
- 2-3 tsp cilantro
- salt and pepper to taste
- sour cream
- Arrange tortilla chips on a cookie tray. You can layer them, but remember to first sprinkle them with the grated cheese.
- Prepare salsa by cutting all veggies listed above in very small cubes. Add olive oil, the juice from the lemon, cilantro, salt and pepper. Mix well and refrigerate
- Bake tortilla chips in the oven (350F) for 10 minutes or until you can smell the chips.
- Serve immediately with salsa and sour cream.