This is so easy, it’s almost stupid. But it’s really, really good!! I have seen the most sophisticated people not want to stop eating these in my home. And they are perfect for Super Bowl Sunday. You see, I made these up when I was having a casual weeknight dinner party, and needed a quick, easy and delicious appetizer. My guests usually sit at the counter at my kitchen so I can talk to them while I cook on the other side.
It’s funny to me that the “counter” has come full circle in my life. When I was a kid, (I’m the youngest of 6 with 5 older brothers), if we misbehaved at the kitchen table at dinnertime, we were sent to eat at the counter behind us having our back to the table and eating next to a sink filled with vegetable peels and a can of dog food ready to feed the dog. My Dad was a Major in the army in WW II and he could be pretty tough. The “crime” could have been something like my brother, Mark, making me laugh so hard that milk would come spewing out of my nose. Most of the time I was sent to the counter, not Mark! And now I grow up and my counter is full of friends and family hanging out and allowing me to be a part of the party! I love my open kitchen here.
Back to the nachos – I love nachos! We all love the crunch and the salt, but they’re too much. How do you make them lighter and a bit healthier, I kept on asking myself. This is what I think about in the middle of the night. Crazy, I know.
So here’s what I do.
NACHOS MADE FRESH & EASY
Restaurant style Tostitos – a mound to fit on an 11” round serving plate
1 15.5 oz. can of cannellini beans, rinsed and drained
2 fresh plum tomatoes, quartered lengthwise and chopped
3 – 4 oz. fresh grated sharp cheddar cheese, to taste
½ fresh avocado, cubed
Pickled jalapeno peppers, sliced
Your favorite salsa on the side
Preheat the oven to 375 degrees. Mound a pile of chips on a rimless cookie sheet the size of the plate you’re using to serve this. It’s very important that your cookie sheet is rimless because you have to be able to slide the whole thing off onto your plate. Scatter your drained beans on top, then the fresh tomatoes and grated cheese. Bake on the top shelf in the oven for 5 – 10 minutes, until the cheese is nicely melted. Remove from the oven and slide onto your serving plate.
Top with the fresh avocado cubes and pickled jalapeno peppers. Serve with a cake server on small plates with some salsa on the side so that your guests can spoon it on to their pile of warm nachos. Enjoy! GO GIANTS!!!!!
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