pacanis said:My nachos just went in the oven. It's decadently huge. I'll be lucky to eat half.
How did you make yours? I had some for lunch, handful of Tostitos with shredded cheddar, nuked on half power, with salsa and Greek yogurt.
pacanis said:I put a bunch of Tostitos in the bottom of a glass pie dish, added some shredded cheddar, corn & black bean salsa, shredded chicken, Acapulco Gold seasoning, more cheddar and some pickled jalapeño slices. I add more chips around the edge so they all don't get soggy. Then baked it for 15 minutes.
Darn near finished it all, too
No, I have Masa Harina. I get the purest of ingredients because of DH's intolerances. I am not sure now, however if I will get them made because I have had a crazy day and won't have the time.Don't even try it with cornmeal--if you don't have Masa Harina, cornmeal is not the same. Nor is cornflour. I've tried substituting those for the Masa Harina but had no luck. The tortillas were a crumbly mess. I haul bags of Masa back from MN because I haven't seen it in my area--mind you, I live rural and don't have many occasions to go to the "City." But my friend who is the former pastry chef has looked for it in the City and hasn't found it. Mexican food is not terribly popular here and the ingredients are limited to Old El Paso for the most part.
I am going to portion and pound out some pork tenderloin for the grill and serve it on some homemade focaccia with some mango salsa. That is the plan right now, anyway.
A ham, turkey, and swiss sub from Walmart. Surprisingly good and fresh, cheap and huge! Will do DH and me for a couple of meals. You have to add your own condiments (ours were yellow mustard, mayo, and banana peppers). Bigger and cheaper than Subway.
Some weird lemon taste... that's funny. That's a shame you're cooking doesn't get appreciated.