Nothing fancy about my nacho prep. My only ‘secret’ is to sprinkle a little cheese over the chips before adding chopped pepper, tomato and green onion and then topping with more cheese. It helps everything stick together rather than toppings sliding off the chips.
I despise cilantro, a key ingredient in most guac, so I never buy the stuff. If I want it to not taste like cactus – which I have tried, true story – then I have to make my own.
I stick to the simplist of ingredients: avocado, garlic, the white part of the green onion (the green part goes on the nachos), a little tomato, and a splash of lime juice.
You see that napkin in the ‘final product’ photo? Yeah, that’s because it’s about to get deliciously messy in there.
Here’s to Friday night!