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Cook N Class: Particular Nachos

One day this week, my husband treated me to some home cooking of his own. He is very specific about how he makes his nachos, so we like to call these “Beau’s Particular Nachos”. When making nachos, one simply cannot toss cheese, beans, and meat haphazardly onto a plate of tortilla chips and heat them in the microwave. No, no, no. You have to delicately apply a smear of beans onto a single chip. Add a layer of meat and a pinch of cheese, then top it off with a single jalapeno slice. I might as well begin with the recipe:


  • 1 bag of tortilla chips
  • 1 can of refried beans
  • 1 packaged of prepared precooked chicken
  • 2 cups of finely grated Mexican style cheese
  • 1 jar of slices jalapeno peppers
  • 1 8 oz container of Sour Cream
  • 1 avocado with 1 tsp lemon, mushed into guacamole


Turn oven to broil. Heat refried beans on stove top. Warm shredded chicken to package directions (microwave). Put foil on a baking sheet.

These recipe directions came directly from Beau, written verbatim with his instructions.

What I’ll do is take a chip, with a spoon I’ll spread the beans onto the chip within the borders of the chip. Then I place some shredded chicken on the beans. Then I sprinkle shredded cheese on top of it, then I place one slice of jalapeno on top. Place on baking sheet. Repeat process until baking sheet is full. Place baking sheet on middle oven rack and check nachos every 10 seconds until desired cheese meltyness occurs. Once the cheese is melted to your specifications, remove from oven, and sparingly apply sour cream and guacamole onto each chip. Best served with side of Margarita.

makingNachosBeau    1012_0052makingnachos

These nachos take forever to make, but they do taste very good, and I am always grateful when someone else makes dinner.

And yes, Beau is wearing my pink apron that says “Life is Short…Eat Dessert First”

Enjoy!   -Dana



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This entry was posted on 10/16/2014 by in Cook N Class and tagged , .
October 2014
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