[:D]I like Nachos,and make them once in awhile for myself.EZ’s Brick Oven Grill in San Antonio has some really good ones.AT work we went and ate at the one in the Olympia Forum Shopping Center cause it’s close by.It had lots of fresh tortilla chips,beans,meaty chili,jalepenos and REAL cheddar cheese.In fact there was so much I couldn’t finish it all.You can also make them with beef fajiata meat and chicken too.
Can I call this a nacho?
Cajun Pringles topped with smoked oysters, sour cream, and nacho sliced jalapenos, mmmmm. I can eat a plate full! If I said this already, sorry. Oh, but if I did, I didn’t ask if it could be called a nacho.
not bad, but more salsa than sour cream, please. Essentials for a good plate of nachos, besides the chips, include, in proportional order….
sour cream (a dab will do ya)
optional at some places
black olive slices
Here is Chi-Chi’s recipe for Texas Nachos (put this on your plate in this order):
10 oz. tortilla chips
6 oz. chili
6 0z. Chili Con Queso
6 oz. browned ground beef
3 oz. shredded cheese (Use the 3 cheese blend. You can find it in the grocery store.)
Nuke this for about 30 seconds to melt the cheese on top.
Add 3 oz. of shredded lettuce on top
1 oz. pico de gallo
1 teaspoon of sour cream on the left side of the lettuce
1 teaspoon of guacamole on the right side of the lettuce
Serve with strawberry margaritas or Dos Equis beer
"Carrying the torch for Chi-Chi’s"
You can dump anything on my nachos, just as long as it has alot of hot sauce and sour cream.
Oh, how I love ’em.
Topped with peppers.
Loaded with cheese – enough where you can’t see the chips anymore.
A side of salsa.
A side of sour cream.
A little bit of warm and spicy chili.
Tomatoes are optional.[:)]
I could eat nachos 24/7.[:I]
About as low as I go is to mix up some Velveeta (originally made in my hometown) with some chunky salsa in the microwave and use as a dip for good bagged t-chips.
Of course the best nachos are made with homemade t-chips (the source must be a good tortilla) and all the fresh hand grated and chopped toppings including some sort of pork product.
Most likely, due to the fact that this thread exists, I did try nachos again on a recent visit out West (Oregon). And, I ate it, but mostly, I didn’t like it. I remember liking nachos back in the 80’s at Ground Round. NOt sure what happened between then and now, but I doubt I’d order them again.
My wife and kids eat nachos of every type at every Mexican or Tex-Mex place we visit. Sorry just don’t care for them.
Liver…two kinds I like.
Foie gras (learned how to produce it, I raise a few ducks each year, from the PETA website. Sent them a thank you note and they never responded…why?) quickly fried and served on anything.
Ankimo, monkfish liver cooked in the Japanese way.
For me chicken livers are catfish bait. Work very well I might add.
Butch, they have done some studies on that. 10 seams to be the magic #, somewhere deeply ingrained in our survival dna. I have only one rule, if someone else likes it, there must be something good about it, and if thers something good about it, I keep trying it. My "dont like" list is down to 2. You might get a kik out of reading the "aquired tasts" thread" we did here.
You have more GUTS than I! If I tried something 10 times and did not like it I would not be going back for the 11th time![8D]
Of the 50 or so variations of nachos I can think of real fast, how many have you guys tried and not liked? New nacho in my neighborhood Cowboy Nachos = chips, jack cheese, tomatoes, toped w/ smoked brisket and BBQ sauce.. Hmmm, I may have left out a few things, ohhh, jalapenos.
Oh and, I just had my 12th batch of fried chickin livers, didn’t like the first 10 batches, the 11th and 12th were great!
I dislike them too! In fact, I cannot stand them[:D]
Not lieing…I don’t like them. Nachos, liver and a few vile things I’ve been offered in the far east, ohh not much on bean burritos either…or anything else from Taco Bell for that matter.
PapaJoe8: Your idea for the steak marinade is brilliant! Thanks. I will definitely try that. My mouth is watering already.
You must be logged in to reply to this topic.