Commitment is a frightening thing.
It is hard to stand by one’s choices when they may prove controversial.
It’s hard to stand by one’s recipes because if they are rejected it cuts to your soul, your essence. Alas. Sigh. Drama. Single tear.
But I swear it is true! Food is an art and art is personal.
But maybe one should not have to commit to certain recipes.
I feel nachos are a very personal thing. Some people want even distribution of all ingredients, some prefer having one chip with more cheese, one with more veggies, and so on. Every chip different. Some love the soggy chips, some want every chip perfectly crisp. Some want a variety. I’m a variety person.
People DO commit to the places they purchase nachos.
I was eating exceptional nachos at a bar-restaurant in Vegas (and whilst they were good I hope never to say that sentence again), and noting our contentment the bartender asked “Aren’t those the second best nachos you’ve ever had?” and we realized he was exactly right. We inquired why he asked if they were second best and he told us everyone has their favorite nacho place and they wouldn’t let a vacation spot claim it’s nacho title.
A bit of philosophy with your Vegas?
These pizza nachos were nice. And you can doctor them up as you see fit.
I adapted mine from this recipe here!
Here is what I made, but feel free to play and switch it up as you see fit for your taste buds.
Is this a cop-out on my part? Am I not committing to my recipe for fear of it being rejected?
Perhaps. I’m delicate like that.
Pizza Nachos, for your consideration and adaptation to your taste because I am all about you
3 oz. cheese (I used Swiss)
6 corn tortillas
salt, I prefer fleur de sel
Chopped mushrooms to your taste
Chopped bell pepper to your liking
Chopped onion to your delight
Really, use whatever vegetables make you happy, or don’t
1 cup of garlic-basil spaghetti sauce (or your favorite pizza or pasta sauce or make your own!)
Heat oven to 400. Cut tortillas into your preferred nacho size. Spray a baking sheet with olive oil (well, that was what I did, anyway), put the chips-to-be on it and spray them. Sprinkle with salt on both sides. Bake about five minutes then flip and bake a bit more. Meanwhile, saute the vegetables, then mix in the sauce. And please do shred the cheese. Or slice. Or not.
Take out the tortillas, top them the sauce and cheese and even some vegetarian (or not!) pepperoni and put em’ in the oven until the cheese is all melty and wonderful.
The main requirement of this recipe is Make It Perfect. They will be the third best nachos you’ve ever had.