Simple Microwave Nachos
Quick and inexpensive
This recipe is more up to you in the choice of ingredients that you may prefer. The sheer beauty of Nachos is that it is quick and can be quite healthy based on your choice of ingredients. The trick is to provide a mix of ingredients that is both pleasing to the eye and the palette. It is somewhat important to add the ingredients in sequential layers but that isn’t super critical.
Adding salt to this recipe is so not necessary since there is already enough present in the chips, meat and cheese. You can top off the mixture with some pepper, chili powder or Italian seasoning before cooking or add some chopped cilantro (coriander) along with the tomato after cooking.
Just use your fingers to scoop out the chips with the topping blend. A few paper towels will be necessary since this is finger food but the chips will still be largely firm because of the parchment paper base. Enjoy this quick, economical and appetizing treat.
- Tortilla chips
- Barbecue Sauce
- Cut up vegetable pieces
- Cubed cooked meat or chili
- Shredded cheese
- Chopped tomato/cilantro
- A simple dinner plate is the base of the recipe and is covered with a layer of parchment paper which helps to keep the nachos crispier and simplifies clean-up after you have devoured the treat. The next component is a layer of tortilla chips. My personal favourite is Tostito’s Multigrain full size chips which provide a more interesting flavour (in my opinion) and are a little healthier at the same time. The next layer should be some sort of sauce that will provide the “glue” for the next layers. Barbecue sauces work very well while ketchup or enhanced mustards will also do the trick.
- Now a series of cut up vegetables will add colour and flavour. Make sure that they are cut quite thin or small since they will not have very much time to cook. Mushrooms, zucchini, broccoli and various peppers (Jalapeno and Bell) are good additions to a nacho mix. The trick with broccoli is to only use young flowerets and shave the green tips onto the chips and sauce. The stalks are just too thick to cook at all so the flowerets are more for added flavour.
- Now some form of meat could be added such as cooked and cubed ham or chicken or previously cooked chili. I often make chili in the slow cooker and portion out some into smaller portions (1 cup) for freezing for just this use. All I do is thaw it out in the microwave to get it so it can be spooned out onto the chips, sauce and vegetables.
- Then you top the whole works off with shredded cheese. I prefer to use a block of cheese and shred about a cup or two over the whole mess. You can buy cheese already shredded but it is a lot more expensive than buying cheese in bulk and shredding what you need.
- Now you put the plate and the chip/vegetable/meat/cheese mixture into the microwave and cook on high for 75 seconds or until the cheese has melted. Let it sit for a couple of minutes before you take it out of the microwave. In the meantime you can chop up about half of a tomato to put on top of the whole mix. Tomato adds a nice colour, texture, moisture and flavour blend to the nacho mix.
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