Monday, February 1, 2016

Volcano Nachos Recipe (Margaritaville Copycat) *Big Game Day Food Idea*

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Margaritaville - Volcano Nachos
This recipe is great for the BIG Game this weekend - 2/7!

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 Jalapeno 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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