Friday, January 30, 2015

Volcano Nachos Recipe - Take on Jimmy Buffet Margaritaville Recipe

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Margaritaville - Volcano Nachos
When I stop into Jimmy Buffet's Margaritaville, I cannot pass on ordering Volcano Nachos and a margarita of course!!! I have been known to do the strip "drive-by" to pick some up too. What is that? It's when my husband drives right in front of Margaritaville on the strip and I hop out the car. I go straight to the bar, order my margarita (down it quickly - LOL) and then pick up my nacho to go order! I text the hubby, whose been driving around, to head on back. I wait outside and he picks me up...viola! Nachos at home.

Well, I cannot pull this off all the time, so I have come up with a way to enjoy a close copycat of these nachos at home. Anytime there is a big game on, you can bet these have been served at my house! I also tend to blend up a pitcher of margaritas...I wonder why I crave those together?!? LOL...

Volcano Nachos

1 Large bag corn tortilla chips (I like yellow Mission for this)
1 Jar of  Tostitos Salsa Con Queso or Margaritaville Salsa Con Queso in Paradise
1 Pint of Store Purchased Chili from Deli (Vons/Safeway Steakhouse Chili)
2 Cups of Mexican Cheese Blend, shredded
1 Large Tomato, diced
4 Green Onions, sliced (I just use kitchen shears to cut them - so easy)
Canned Jalepeno slices (optional)
1 small can black olives, sliced (optional)
Guacamole (my recipe follows below)
Sour cream

Preheat oven to 375* F.

1) Use an oven-proof plate to spread a layer of tortilla chips and top with 1/3 cup of queso. Arrange another layer of tortilla chips and another 1/3 cup queso. Make a third layer of tortilla chips and queso and one last layer of chips. Then top with 1/2 pint of chili and layer on 1 cup of shredded cheese. (Repeat with another oven proof plate to yield 2 plates of nachos).

*You can also just use a glass baking dish 9x13 or 11x14, depending on how many you want to serve. You won't achieve the "volcano" affect, but they are perfect for a crowd. If you do use the 11x14 pan, I recommend increasing your ingredients to the family size bag of chips, 2 pints of chili, the larger size queso, and 3 Cups of shredded cheese.

2) Bake in the oven for about 8-10 minutes, until the shredded cheese is melted.

3) Remove from oven and top with diced tomatoes, black olives and green onions

4) Place dollops of guacamole and sour cream on top.

5) Sprinkle on sliced jalapenos. (I like to take a few spoons of the juice and spread it around.)

Tips: For the kids I leave 1/2 of the nachos without the jalapenos.

I also have been known to stop after step 3 and leave the sour cream, guac and jalapenos on the side. You can serve yourself and atop with your own choices. This also allows you to save and reheat leftovers. Just pop it back in the oven to reheat, then atop again with fresh sour cream, guac and jalapenos.

Guacamole Recipe:
5 Large Hass Avocados
1/4 C Chopped Cilantro
1 Large Lime, juice (or 1 1/2 limes, juice)
2 Roma Tomatoes, diced (optional)
1 tsp. Kosher Salt
1/4 C Red Onion, diced small
1 Jalapeno, seeded and diced small

Mix all together in a bowl. Smoosh the avocados and mix. I like to use a fork to smoosh and mix.

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