1 week ago
Wednesday, October 21, 2009
"Nacho" every day nacho
Please pardon the pathetic joke in the title. I could not resist. (This is what happens when you spend all day with 2nd graders that make you want to pull you hair out and then you find euphoria when your 3 hour class is cancelled.)
This recipe is pretty simple. Make it. It's one of the most omni friendly recipes I have. It's also super simple to modify. And it can please picky sisters. My sis came home, saw this on the table and said "Oh my gosh, yesss!! Nachos" (insert big eyes, gasp and happy teenager.)
1 bag healthish tortilla chips (look for something with wheat, beans, flax, veggies, etc.)
1 package chickenless chicken
5 oz. vegan nacho cheese
4 oz. vegan monterey jack cheese
1 can black beans
1 package spanish rice
2 tbsp. healthy oil
2 tbsp. wheat flour
1/3-1/2 soy milk
Cook rice to package's specifications. Set aside.
Shred nacho cheese. In a pot at medium low, mix healthy oil and wheat flour until it makes a roux. Add milk and stir to avoid clumps. When hot, add cheese until mixed well. Set aside. Keep adding milk, or water or broth (any liquid) to keep from thickening.
Preheat oven to 400.
Place chips in one layer on baking sheet or casserole dish. Make sure the baking sheet has a lip, or your nachos will tumble to the floor! Add a layer of cheese sauce. Add some beans, rice and chicken. Top with desired amount of shredded jack cheese. Repeat steps, starting with nachos, until all ingredients are gone... make sure the goods are evenly spread over the chips.
Place in oven for 10-15 minutes. Chips should be crispy, cheese should melt. Serve with guacamole and salsa.