Captain Francois calls these…

the best nachos EVER!

8 oz mushrooms
2 cloves garlic, chopped
1 jalapeno, chopped
(or cut in half and remove seeds for less heat)
1 tbsp olive oil
1 tsp cumin
1/2 tsp smoke paprika
a healthy grind of pepper and sea salt
1 bag nachos chops
4-6 oz aged cheddar, shredded (or your cheese of choice)
tomatoes, chopped (about 1 cup)
2 green onions, thinly sliced
1 avocado, chopped
Greek yogurt & salsa to garnish
In fry pan heat oil.
Add garlic, mushrooms and jalapeno.
Saute for a few minutes to sweat the mushrooms.
Stir in seasonings.
Remove veggies from pan into a small collander to drain excess liquid.
Place chopped tomatoes in a small bowl and generously sprinkle with sea salt
and set aside while you prepare the nachos.
The salt will help drain away the juices and leave wonderfully flavoured tomatoes.
On a baking pan (I used my pizza stone), pile a layer of 1/2 nacho chips.
Sprinkle half the mushroom mixture.
Top with half the cheese.
Repeat chips, mushrooms then top with cheese.
Under broiler or as in our case on the boat on the barbecue,
place the nachos until cheese is all melty and chips are just beginning to toast.
Remove from oven/barbecue.
Drain the tomatoes in a small collander and sprinkle over the nachos.
Add the green onions and chunks of avocado.
Next step in the most important part…






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