First rule of nachos, layer. Duh. Even babies know that. Second NEW rule of nachos, add freshness with crunch. I know this isn’t a groundbreaking suggestion but I can’t say I’d ever thought about it before until I had it. The hubs and I were in Costa Rica for our honeymoon and our best day ever was spent at a remote little beach side bar with drinks, apps, a pig (yes, a real live one) and the most beautiful sunset of all time. If you find yourself in Cost Rica check out Lola’s for a real treat. Anyway, we weren’t totally starving and settled on a plate of nachos to share. Great first decision as a married couple because these nachos were incredible. The difference from every other plate of nachos I’ve ever had? They added crispy fresh chopped lettuce and sweet perfectly ripe tomatoes along with pulled chicken for a much lighter, beach style approach to the standard gut bomb. Instead of sauced down chips it was more like little mini taco bites and I couldn’t stop talking about how great they were. Six months later I recreated them for a lazy football Sunday at home. It may not have been the beach in Costa Rica but the nachos were just as delish as I remembered.
Everyone has their favorite toppings when it comes to nachos, so feel free to follow my guide but add your own spin.
grated cheese (as much as you prefer), choose your favorite kind but a mild cheese is usually best
1 can pinto beans, drained and rinsed
1 chicken breast, I bought a rotisserie chicken and saved the rest of the meat for other meals
1/4 red onion, diced
5-8 small tomatoes, chopped
1 small head of iceburg or romaine lettuce, chopped
greek yogurt, in place of sour cream
guacamole, check this out for the best guacamole ever
cilantro, for garnish
1. Preheat over to 350 degrees.
2. Layer the chips, beans, chicken and onion. You know the drill.
3. Heat in oven until cheese in melted, about 5-10 minutes.
4. Remove from oven and transfer to a serving platter. Top with chopped tomatoes and lettuce, finish with greek yogurt, guacamole, salsa and cilantro.