Friday Nights and Nacho Delights

Today is National Nachos Day, a day set aside to celebrate a Mexican Dish that has tantalized Americans since Ignacio “Nacho” Anaya first served them up to a group of Army wives in 1943. While I fully intend to make Nachos for my family tonight, we hardly need an excuse.

I’ve shared with you Nachos recipes whenever the need arose. We’ve enjoyed Supper Nachos with everything except the kitchen sink, and Seafood Nachos and even No Bean Nachos with plenty of beef.

This year, National Nacho Day just happens to fall on Friday. If you’ve been around long enough, you know we abstain from meat whenever possible on Fridays. And since we’ve already done the Seafood Nacho thing, I needed to come up with a Nacho Dish that was filling enough to be a meal while avoiding any hint of the forbidden meats.

This recipe was originally created to be served as a single layer. The problem with a single layer is that there simply isn’t enough cheesy goodness. So the answer seemed obvious – create layers upon layers and then slap some guacamole in the center for extra pizzazz.

So welcome to Nachos on a Friday Night.

Friday Night Nachos
2 cup Black Beans, rinse and drained
Cumin Seasoning to taste
4 Jalapeno Peppers, minced
2 cup shredded Cheddar Cheese
Fresh Cilantro, for garnish
Fresh Tomatoes, chopped for garnish
Tortilla Chips as needed
1 cup Chunk-style Hot Salsa
1 cup Guacamole

Heat oven to 400 degrees.

Rinse and drain black beans. Season beans with cumin and set aside.

Stem jalapeno peppers, remove some or all of the seeds depending upon desired heat. Mince jalapenos and add to the black beans. Stir to blend, set aside.

Shred cheese from a block, set aside. Snip cilantro for garnish, set aside. Finely dice tomato for garnish,set aside.

Evenly arrange a layer of tortilla chips in a large cast iron skillet. Sprinkle some of the beans and some of the salsa over the chips. Sprinkle generously with cheese. Repeat with a second layer of chips, beans, salas and cheese. If possible, create a third or even a forth layer ending with cheese. Bake Nachos in the heated oven for about 10 minutes or until cheese is melted and the chips are warm.

When the nachos have finished baking, garnish with diced tomatoes and cilantro. Mound guacamole in the center of the skillet, garnish with more cilantro and serve immediately.

Don’t forget to serve the Margaritas. It’s Friday night after all.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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