Friday, February 14, 2014

Restaurant Nachos at Home

I've been meaning to do this for a while and finally remembered to take pictures when I made nachos the last time. To us, these nachos are as good if not sometimes better than what you get at your local Mexican restaurant.

This is the cheese that I use and I find it at our local Wal-Mart store. Cut the cheese into cubes for easier melting and put into a microwave safe bowl. To the cheese add 1/2 cup of milk. (The package calls for more, but I find 1/2 cup works best). Microwave 45 seconds at a time and stir in between times until it's creamy.

Next I take some jarred salsa and run in through my blender on puree to make it smooth. I hate chunky salsa, plus it makes it taste more like the restaurant salsa.

 You can use your favorite tortilla chips but I like using Tostitos Black Bean and Garlic or the Tostitos Cantina style. The thicker chips do hold up a little better, but I love the taste of the Cantina version as well. We put chips on the bottom, then the scoops spooned over that, added shredded chicken, ground beef, beans or whatever you like on your nachos, then spoon the salsa over. Of course you can add anything else you would like to make them your own.

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