This Tuesday’s For You, Babe

On this, the Second Week of the Easter Season, the secular life is returning to a normal rythem. It’s Tijuana Tuesday once again. My guys are so glad. Especially Hubby, a lover of all things Mexican. He’s missed my Mexican Flair.

If you’ve been around for any length of time, you know that I love to find recipes and then play a round a bit to create something more my style. I truly think that is why I like cooking so much. It’s a creative process. It’s also why recipes cannot be copy written. If I say add a half teaspoon of salt, copy write my recipe and you change that to three-quarter teaspoon, it’s not infringing upon my recipe – you’ve created your own spin. While the style of a dish or cooking techniques can be associated with regions, the exact ingredients are generally a personal reflection.

I will tell you this, these foil packs come off the grill piping hot. And they stay hot. The cheese stays gooey and melted. It’s a mess you eat with a fork and oh so delicious. Personally, I found the heat index perfect. Kiddo (the Scorpion Pepper King) added more heat in the way of blazing hot sauce. Again, it’s all a matter of personal preferences. Yeah, I think we found a new way to make Nachos. Clean up was just a skillet, cutting board, knife and a bowl clean. For me that was like no mess at all. And that was a good thing since the margaritas went straight to my head.

Hope you are having a wonder Season of Easter. May God’s graces shower you with His love.

Nacho Supreme on the Grill
1 lb Ground Beef
1/2 lb Chorizo
1 (4 oz) can Diced Hatch Chili Peppers, hot
2 tablespoons Taco Seasoning or to taste
1 (15 oz) can Black Beans
2 Roma Tomatoes
3 Green Onions
1 cup Mexican Cheese Blend
1 cup Colby Jack
1 cup Pepper Jack
1 bag Tortilla Chips
2 cups Nacho Cheese
1 cup Nacho Jalapeño Peppers
1/2 cup Sour Cream

In a skillet over medium heat brown ground beef and chorizo together. Break meat apart as it cooks. Add Hatch Chili Peppers and taco seasoning, stir to blend and heat through. Drain well, set aside.

Rinse and drain black beans. Seed and dice tomatoes. Trim and slice green onions. Set aside. In a bowl mix the three types of shredded cheese together. Set aside.

When ready to assemble Nacho Packets, heat grill over low heat. Cut four sheets of heavy foil into 20-inch sections. Place an 8-inch baking dish on the counter. Lay one sheet of foil over the dish, pressing down to form a mold. Scatter a handful of tortilla chips into the mold to cover the bottom. Scatter a quarter of the shredded cheese over the chips. Scatter a quarter of the beans over the shredded cheese.

Divide meat mixture into four servings. Scatter a quarter of the meat over the cheese and beans. Spread a quarter of the Nacho Cheese Sauce over the meat. Finish with a second handful of tortilla chips.

Bring opposite sides of the foil together above the nachos, fold to seal, tucking in the sides to create a purse while leaving room above the nachos for steam expansion. Repeat until all the packets are assembled. Place on the warm grill (about 250 degrees), close lid and cook for about 8 minutes

Remove packets, open carefully (steam will come out). Sprinkle diced tomatoes, green onions and Jalapeño Peppers over the Nachos. Drizzle with sour cream and eat straight from the foil pouches.

Awesome with Margaritas.

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The Lord is king; He is robed in majesty.