Nacho much to do…
I’m guilty of occasionally not having time for dinner or sometimes just don’t wanna. I call it a sheet-pan dinner…it’s got all you need lol! Nacho’s consist of all the FDA approved food pyramid-thing. Yeah, right next to margaritas in fruits and vegetable intake. (Psst…it’s funny cause I’m a real life nurse that does/doesn’t know better)
Get your sheet pan, chips, and cheese. I used white cheddar, FETA, and sharp cheddar cheeses. Honestly, this is a good way to get rid of left-overs too! Can I get an AMEN?!
I threw on some rotisserie chicken, left-over black beans, jalapeños, BANANA PEPPERS (are my favorite on nachos), bell pepper, cilantro. If I couldn’t sacrifice two single ingredients on my nachos, I’d leave FETA and BANANA PEPPERs for my top choices. Game changers.
If you want to talk NACHO-LOTTA SECRETS I would have to say it would be BANANA PEPPERS. You have tart, spicy, tangy, and then the fixin’s to add creamy and more flavor. I love it, LOVE IT!
Then, of course, the Jalapeño Ranch dip. These nacho’s get thirsty. Drizzle that on and everyone is happy! Oh…Add cold beer, but I didn’t have to tell you that.
How many advertisements are there that say, “put that sauce on anything!”? Countless. I can’t keep up. But really, this pairs well with just about anything on this blog. First, maybe it would give a casserole a pazzow. Next simply just some chips and dip. Lastly, your NACHOS. Jalapeno Ranch dip goes with anything.
Chuy’s Jalapeno Ranch (copycat)
- small blender
- 2 seeded jalapenos preferably canned (add more jalapenos for more spice preference)
- 2 tbsp chopped fresh cilantro
- 1 tsp chopped garlic
- 3 tbsp ranch powder or 1 packet of dried ranch
- 1 cup sour cream
- ¼ cup whole milk
- ½ lime squeezed
- In a blender, add all ingredients. Blend for about 5-10 seconds until smooth.
- Cover and chill for 30 min to an hour before serving.
Enjoy! Until next time.