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Queso nacho bar.
Tortilla chips (1 bag), American cheese (1 ¾ pounds), Fontina cheese (16 ounces), Half & half (16 ounces), Jalapeno (3), Cilantro (½ bunch), Nutmeg (dash), Chicken (2 breasts), Chipotle powder (dash), Salt & pepper (dash), Sour cream (10 ounces), Adobo seasoning (dash), Corn (2), Cilantro (1 bunch), Jalapeno (3), Stewed tomatoes (14 ounces), Corn (14 oz), chic peas (14 oz), Vidalia onion (1/4).
Make beans & corn: sauté onions add corn and drained chic peas; season with adobo seasoning. Make sour cream: mix sour cream with adobo seasoning. Make salsa: puree stewed tomatoes with cilantro, jalapeno & salt. Make corn: shuck and place on open flame on all four sides until it begins to brown, then cut corn off cob. Make Cheese: American and fontina in a double boiler with half and half and nutmeg. Add cilantro & minced garlic. Make chicken: Season with salt, pepper & ancho chili powder and sear in pan. Cut into small pieces and return to pan until fully cooked. Add all ingredients to top of tortilla chips.
PTO provided a "nacho bar" for us teachers on Cinco de Mayo, during teacher appreciation week...
I am going to explode
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Happy cinco de mayo!
Tortilla Chips Ready Appetizers
Being that it’s National Tortilla Chip Day, I figured it was the perfect time to talk about one of my favorite appetizers to eat tortilla chips with, guacamole, as well as a slew of other fabulous partners for the salty goodness that is the tortilla chip. But first guac…I love … Continue reading → The post Tortilla Chips Ready Appetizers appeared first on MomTrends. http://bit.ly/1mXFpeX
DIY Nacho Bar with Creamy Queso Sauce