HAT-Contactless 18

4th Nov 2020, 12:00 AM in HAT-Contactless
HAT-Contactless 18
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Author Notes:

4th Nov 2020, 12:00 AM
Chips — any large, structurally sound tortilla chip
Grated cheese — cheddar and pepperjack
Pico de gallo
Another salsa, to taste
Toppings — olives, jalapeno slices, leftovers such as roast chicken or taco meat
Sour cream and guacamole, for toppings

Lay down a layer of chips and top with a base later of cheese. Add pick and toppings, followed by another layer of cheese and toppings. Place in a cold oven set for 450°. When the oven hits that temperature, the nachos are done. Top right out of the oven with a dollop of sour cream and one of guacamole.

Updating Monday — Wednesday — Friday — Saturday


4th Nov 2020, 1:04 AM
Another day on the Serenghetti as a herd of feral women bring down their prey.

Meanwhile on the Food Channel...

4th Nov 2020, 8:37 AM
Cooking the flatbread with any ingredient that has any moisture in it will make it floppy and fail.
Toast it, but be sure not to burn it.
Tthen cook it to 165 F with only the thoroughly-drained meat (goodbye, grease, I actually like you a lot, but some other time!).
Add the cheese and cook just long enough to melt; not less than 120F or more than 140F.
Add all the veggie ingredients —— pico de gallo, salsa verde or salsa roja or both, guacamole, olives, peppers, shredded lettuce, etc. —— cold.
6th Nov 2020, 5:39 PM
Hmn... OK, I've got to try that.