We had all of the ingredients handy for making nachos, and it sounded like a great evening meal. The more I thought about it, the more interesting it sounded. Here is the way we made them.
The ingredients we used include:
Some of the jalapeno peppers that were left over when we canned up six pints last night.
A few of the onions we grew this summer. Growing onions has never been successful in our garden. This is about as big as they get. We’ll try again next year and see if we can master growing that vegetable to normal size.
Some of our salsa we put up in August. We grew the tomatoes and peppers for this salsa. We had to buy the onions (see above) and cilantro. This is the first time we have tried our canned salsa this year. We have been able to keep a fresh quart in the frig most of the summer.
Chevron roast from a wether we butchered last fall. This was a nice hind quarters we cooked up last month. I like to freeze up the extra meat in quart size freezer bags to use later in meals like this.
I use corn tortillas that we fry up. We use olive oil for anything requiring oil when we cook.
Cheddar cheese. This was the wheel that stuck in the cheese press when we made it. I wondered how it would come out.
It had some spots of mold here and there and the general surface was a little bumpy. I decided to cut off a thin layer of the entire surface.
It won’t go to waste. Pearl, our Great Pyrenees, loves cheese. The cheese is a very nice mild flavored cheddar that has aged for five months.
After I fried the chips, I diced the onions and roast for the first layer.
Then I added some peppers and salsa…..
And topped it with shredded cheddar.
These nachos were some of the best we have ever had. No, really, they were! Part of the reason is that we raised the goats that gave us the milk that made the cheese. Another part is growing the tomatoes, peppers and little onions. Then there was that wether that was born here that we butchered and cooked, he tasted really good. It always amazes us that we can harvest and eat from the work of our hands. And it tastes good to boot!
Until next time – Fern