How about some tasty nachos loaded with the works. Chicken. Three Different Types of Cheese, Jalapenos. Sour Cream. Chips. And the mystery date-a bread bowl.
Out and about the other day with a friend, we got a peckish and started roaming the neighborhood for something to nibble on. The sun was out and we were both in the mood to take advantage and assume the position of beer and bar treats.
We ordered up the nachos and before you could say hey-oh a plate the size of a Toyota was dropped down on the counter and we dove in for the kill.
I am not sure how anyone else is about their nachos but having burned or cheese sticking to a chip is a major NO NO so it is best to prepare your arteries for the Velveeta (or likewise cheese) induced coma that they will soon endure. While we were devouring the monstrous pile of chips, we hit bread bottom.
There was a bread bowl in the center of the nachos. What is a bread bowl doing in a plate of nachos? At first we both stared at it and then reached for a fork to see if it was a loaf of bread or if it was actually filled with the fixins’. It was, making it a bowl of nacho. I wish I had gotten a picture of that beast.
Let’s give a big tasty yay for having the fixins’ filling this bread bowl so it doesn’t spill over the Toyota but where were the chips? The bread was soggy and doing serious injustice to the art that is a nacho platter. It was the strangest concept for nachos and I want to say this is part of the major NO NO but again I don't know, it kind of worked. And this is the hearty Mid-West.
For your Mid-Western pleasure, here’s a nacho recipe (with the bread bowl) for your very own to try out.
Loaf of sourdough bread
Tortilla chips of liking
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
2 large cooked skinless, boneless chicken breast halves, diced
1/3 cup sour cream
1/4 cup diced green onion
1/2 cup pico de gallo salsa
2 tablespoons minced jalapeno pepper, or to taste (optional)
1 cup black beans, rinsed and drained
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat. Pour 3/4 of mixture into breadbowl, place chips around and on top and pour the remainder of cheese mixture on top. Garnish with tomatoes, avocado, shredded queso and jalepenos and green onions.