Choose Your Chips Wisely

Almost every Friday night, my parents drive downtown to eat dinner at “The Pub.” Located in the old cheese factory, they serve stereotypical pub food: juicy burgers, salty fries, onion rings, meat-packed sandwiches, and lots of local beer. While Daddy branches out to pick entrées from different pages of the menu, Mom sticks to her three favorites.

 

When I went home for dinner last week, Mom ordered one of her standards: nachos. Since no one in my family objects to sharing, I grabbed a couple of cheesy chips to munch on in between bites of my fresh salad. I picked the flour tortilla chips, which Mom left untouched, even ones loaded with beans, jalapeños, and salsa.  

 

While eating, we started idealizing the qualities of the perfect chip. I preferred the fluffier flour variety, but she loved the thin, crispy corn kind. They remind her of her childhood where local restaurants in southern Arizona served baskets of hot homemade corn chips.

 

Although I enjoyed eating Mom’s rejects, I still wanted to make a plate of nachos that she could enjoy as well. With a sprinkling of chipotle over the chips to mimic the Pub’s smoky salsa, I baked a batch that’s good enough to fight over—I mean share!

 

 

Chipotle Chip Nachos

serves 1 as a meal (or 2-3 as an appetizer)

This recipe is easily doubled (or tripled or…). If you’re feeling lazy, put the chips really close together and sprinkle the toppings over them instead of carefully loading each chip individually.

2 corn tortillas

¼ tsp salt

¼ tsp chipotle chili powder

¼ c. shredded mozzarella cheese (white or orange cheddar would work too)

¼ c. black beans

¼ c. diced red bell pepper

  1. Preheat the oven to 400°, and line a cookie sheet with tin foil.
  2. Slice each tortilla into 8 triangles, and place all of the triangles on the tin foil. Do not let any overlap. Lightly mist the tortilla wedges with nonstick cooking spray, and sprinkle with the salt and chipotle. Bake at 400° for 7-9 min or until crunchy.
  3. Evenly divide the cheese, beans, and peppers between the chips. Bake at 400° for 5-6 min or until cheese is melted. Serve hot with your favorite salsa.

 

 

February 5, 2012. Tags: , , , , , , , . Midweek Meals, Satisfying Sides.

4 Comments

  1. ayoungfoodie replied:

    Simple yet a great idea.

  2. Cyndi replied:

    Yes! A thin chip nacho. Bless you! And I will take to heart the chipotle suggestion, too!

    • foods for the soul replied:

      I hope you enjoy them! I’ve been making these chips a lot lately… I made some for a snack yesterday, and I made more for dinner tonight!

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