Football season is here. If you live in an apartment in Lynchburg, VA you are probably enjoying fun get-togethers, football celebrations and fall parties. If so, here is a great appetizer recipe that is delicious and a healthy twist on an ol’ standby.
‘Healthy’ 12 Layer Nachos
- Homemade tortilla chips (always corn!)
- Simple salsa
- 2 large onions, minced
- Canola or vegeable oil
- One 15-ounce can refried beans
- 1 ½ pound skirt steak
- 2 dried red chiles, pounded to powder
- ¼ teaspoon salt
- Shredded Cheddar
- Dollop of crema
- 2 tomatoes, minced
- Spring onion, minced
- Cotija, crumbled
- 1 jalapeño, thinly-sliced
- 1 bunch cilantro
Make chips, salsa and guac. Sometimes you have to cut a few corners: refried beans from a can doctored up is a quick fix. Sauté 1 minced onion in oil. When translucent, stir in the refried beans and add a half cup of the salsa. Simmer.
Cut the steak into 2 or 3 pieces so that they'll fit in your pan. Crush the dried red peppers with salt in a coffee grinder. Coat the steak evenly with the rub on both sides. Heat a pan with oil, cook the steak for 2 minutes on high, flip, repeat, remove and let rest. Then slice in thin strips.
To assemble the dish, preheat the oven to 400 degrees. And remember, it's about even distribution, order of layering for structure, and height. The more evenly and completely covered, and the higher done, the better.
Spoon a layer of refried beans over each nacho. Place a strip of steak on each chip, and then completely sprinkle each chip with Cheddar. Bake in the oven at 400 degrees to melt for 2 minutes then remove. You can fold over the crunchy bits of Cheddar from the pan back onto the chips. Then it's about structured layering and what will stick.
To serve, layer the chips, beans, steak, Cheddar, warm salsa, guac, onion, tomato, crema, cotija, jalapeño, and cilantro. Repeat until done. 6 of these will fill you up nicely.
Images and recipe - The Daily Meal