Nacho Time

Photo info: FUJIFILM X100T, 23mm, f/2, 1/100 sec, ISO640

こなばんは。How’s it going?

Yesterday at the request of my sons, I had made a bunch of carnitas in our InstantPot, which we used as filling for burritos. Since I made so much meat (4 lbs!), there were plenty of leftovers so we decided to have carnitas again tonight, but this time we made nachos. The layers (from bottom up) were tortilla chips, refried beans (with water added so they were pretty creamy), cheese, carnitas, sauteed jalapeño and onion, more cheese, then repeat. Pop the casserole dish into a 350° oven for 15 minutes and they are done. For the finishing touches, we topped with cilantro, diced jalapeños, and sour cream.

By the way, do you know the origin of nachos? I didn’t until a few weeks ago. It’s very interesting! If you don’t know the history, here’s the Wikipedia article on Nachos so you can learn as well. Enjoy!

I hope you had a nice Sunday.


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