Homemade nachos are pretty foolproof. It's simple. Tons of cheese, some veggies and a protein layer and you're on your way. If these ingredients are balanced with the chips, everything will be perfect. And we can't stress this enough - the protein layer is KEY. If you have a bad protein base, you have bad nachos. If you have a nice chili or bean layer, it can change the way you see nachos. From a snack to a meal. But putting something like seafood on your nachos? I don't think so.
The refried beans that we used in this batch were Goya full-fat beans. I like this kind a lot. Maybe it's just my head telling me that because it's all fat, it's all good. But I truly think it makes a difference. The beans have a way of melting down with the cheese, creating a kind of dip at the bottom of the pan. This, along with the slightly burnt caramelized cheese and chips near the edges and the abundant amounts of sour cream (no little dixie cups), makes homemade nachos a 10 out of 10. Even when burnt.
We'll see how other places stand up.
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