It's been a while, but I'm back to being by myself for just the summer.
Not that I don't miss having Kristen and Mags around but after coming back from a week long road trip, for an introvert like me, alone time is much needed. This also means I have returned to the art of cooking for one. I'd forgotten what a completely different game it is. Do you know how much less food you go through when you're feeding one mouth vs. two or more? Like, what is Costco? I made the mistake of going there on my return trip while trying to calculate what toppings to get for homemade nachos, after listening to this podcast and having a sudden urge for something crunchy and cheesy.
I wandered around the store thinking of really important things like...Should I buy this bulk bag of blue corn chips or a significantly smaller bag of blue corn chips for almost the same price? Ohh, rotisserie chicken, I haven't had one of those in a while, should I get it? I am feeling pretty lazy at the moment, so yes. Honestly, what is a single person supposed to do with a huge bag of chips and a whole rotisserie chicken?
I guess make a lot of nachos, taco salad, and chicken sandwiches until I get sick of it. That's what. I do have a decent amount of self control though, I did only leave the store with four items in tow.
You might not think it, but these nachos are really quite filling once you put all the toppings on. First, we start off with some homemade "salsa". I say "salsa" because it has no spicy element to it but feel free to add some spice if you like. Chop the tomatoes, red onion, and cilantro. Season with salt and pepper, combine, and set aside.
Next assemble all other desired toppings. I went with cheddar and monterey jack cheese, refried beans, shredded chickens, olives, lettuce, and avocado. Other excellent flavor choices would be black beans, ground beef, caramelized onions, pulled pork, cojita cheese etc. Whatever you think sounds good on nachos, it probably is.
In terms of assembling the nachos, I followed this method from Bon Appetit. The key is layering but since I only made nachos for one, a single layer was plenty.
After 6-8 minutes in a 350 Fahrenheit oven, they're ready.
Consume immediately because hard cheese is not the business.
I totally just ate this off the sheet pan, too.
Nachos for One
Yields: 1 generous serving or 2 small servings
This recipe can easily be doubled, tripled, quadrupled etc. You can put another layer of chips and toppings on top of the first layer but I wouldn't bake more than two layers at a time.
If you do add more layers, it will take an extra few minutes for the cheese to melt.
Choose a sturdy chip that will hold your toppings and cheese(s) that melt nicely.
Add the "fresh" toppings at the end of the cooking process.
12-15 cherry tomatoes
2 tablespoons red onion, chopped
1 tablespoons cilantro, chopped
Salt and pepper to taste
Nachos (loose guidelines to follow)
20-30 tortilla chips
½-¾ cup shredded cheese (i.e. cheddar and monterey jack)
¼ shredded chicken
¼ cup refried beans
5-6 pitted black olives, sliced
¼ cup shredded romaine lettuce
¼ of an avocado, diced
Pre-heat oven to 350 degrees Fahrenheit.
Assemble salsa by chopping the tomatoes, red onion, and cilantro. Season with salt and pepper, combine, and set aside.
On a non-stick baking sheet or aluminum foil, begin by layering a single layer of tortilla chips. Add the cheese, shredded chicken, refried beans, and olives.
Bake in the oven for 6-8 minutes or until the cheese has melted and browned on the edges.
Top with salsa, lettuce, avocado, and sour cream if desired.