Nachos Fabuloso

Is your mouth watering yet? No? You must be made of stone. This easy nachos recipe rocks. I serve it to guests and it disappears faster than you can say Antonio Banderas.

Nachos Fabuloso

I make my nachos with a combo of organic blue and yellow corn chips and lots of sliced pickled jalapenos. It's an unbeatable combination. And don't forget the extra virgin olive oil- a trick I learned watching Rocco DiSpirito (before he started dancing with celebrities).

3 heaping cups organic blue corn tortilla chips
3 heaping cups organic yellow corn tortilla chips
Extra virgin olive oil, as needed
4 oz. Cheddar or Jack cheese, shredded
A big handful of organic sweet grape tomatoes, halved
3 tablespoons chopped pickled jalapenos, or chopped mild green chiles
Good chili powder or chipotle powder, to taste
Chopped fresh cilantro, if desired

Optional for carnivores- Add pieces of cooked chicken or grass fed ground beef.

Preheat the oven to 425 degrees F. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil [to be truly decadent a la Rocco, pour the chips into a bowl first, drizzle with olive oil, and toss well to coat evenly].

Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapenos, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spice, to taste, and chopped cilantro, if desired.

Bake for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling.

Crack open some crisp and cold gluten-free beer. Put on a Los Lonely Boys CD. Light a coconut-lime candle. Dig in. You can even serve right from the roasting pan if you like. We're casual here.

We ate with our fingers.

Cook's Notes:

• Add leftovers to these nachos- such as holiday turkey, meatballs, baked beans.

• Like seafood? Add cooked shrimp.
  

Find more fun and delicious appetizers here.