Tuesday, April 5, 2016

Pizza Nachos

Alright, listen up.  This is important.  Ready? 



Super easy to make, customizable to whatever floats your boat toppings-wise, and oh-so-delicious!

I made a batch over the weekend for some post-hike Saturday snacking and I can tell you right now it won't be the last time I make them.

I did make a few tweaks to the recipe I used. - Just because something calls for heavy cream doesn't mean you have to use it.  I'm just saying. 

Some of the ingredients

In the garlic cream sauce portion of the program, I replaced the heavy cream with whole milk, added a little corn starch to thicken it, and upped the crushed red pepper factor.

Next time, I'll add jalapenos and fresh diced tomatoes to the toppings, plus I'll add colby jack shredded cheese along with the parmesan cheese in the garlic sauce.  More cheese?  Duh.

I think the garlic sauce is what puts the nachos over the edge.  But, I didn't add as much garlic as what it called for because I have a tendency to over-garlic on a regular basis.

I'm working on it.  How about this bubbly garlic sauce love?

Once you've finished the sauce, it's as simple as piling in the tortilla chips, pouring on the sauce and layering the toppings.

I love how it looks in the cast iron skillet.  Legit!  This is just before going into the oven for about 7-10 minutes:

And here's the Pizza Nachos all happy and bubbly.  Can you hear them?  They're saying, "Get in mah belly!"

I'm not sure why I'm looking up in this next picture.  And I'm also not sure why I look like a bobble head doll.  Either way...mmm Pizza Nachos!

Happy snacking!

Ta-ta for now.

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