Why, hello. Yes, it is me, Carrie, a carb-loving writer on a quest to make her household (gasp) vegetarians.
Because I felt guilty about the kale and the tomatoes that I’ve been throwing at the man lately (Only after he threw them at me first), I’ve adopted a recipe that I think will not incite any sort of unhappy incidents.
Why?
Because they are nachos and nachos, my friend, are awesome.
Veggie Nachos, Baby
I like nachos. Nachos have carbs. I don’t care. The end.
This recipe is taken and adapted (and also adopted) from the amazing blog, Cookie and Kate. The link to the true recipe is here: https://cookieandkate.com/2018/loaded-veggie-nachos-recipe/
- 8 oz tortilla chips (rugged ones)
- 1 can pinto bans
- 4 oz cheddar (shredded like it was at a really good book launch)
- 4 oz pepper jack (shredded and hot like it was at a really good book launch somewhere warm (Hint; Not Chicago. I always get sent to Chicago. I like Chicago. Chicago is not warm))
- 1 whole pepper (green, red, orange – just dice it up )
- 1/3 cup feta cheese (because I live in Maine and we have no cool Mexican cheese)
- 1/3 cup onions (green or regular, diced)
- 2 tbsp cilantro (You can blow this off if you hate poor Cilantro)
- some or whatever guacamole or avocado (if you're into it)
- some or whatever salsa (pre-made, homemade, it's up to youPreheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.)
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Find your oven. It should be in the kitchen. It was there last time you looked and I don’t think you’re living in a T.C. Boyle or Vonnegut novel so it should still be there. Okay. Found it? Put it on 400 degrees Fahrenheit.
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Find a baking sheet. Line it with parchment paper. DO NOT FEEL GUILTY ABOUT EATING NACHOS!
If you are a writer who solely makes money from writing ignore the parchment paper and just spray the sheet. It’s cheaper.
Put the chips all across the sheet. Try not to have gaps because stuff will leak through. NO LEAKING ALLOWED!
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Okay. You have a nice bottom layer. It is the supporting structure of your nachos just like you have to have a supporting structure of your new story: A LOVE STORY: ONE WRITER AND HER QUEST FOR CONSTANT CARBS.
On top of that layer you want to put the beans. Spread them out nicely. Do the same with the cheeses, pepper, feta and any spicy things.
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Put that party in the oven. Love it. Admire it. Obsess over it. The carbs. The cheese. The beauty. Bake until the cheese melts.
This should be somewhere around 10 minutes.
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Take it out of the oven.
I know you want to gobble it all up but refrain, my carb-loving friends, refrain.
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Why, refrain? Because it isn’t over yet, my friends. Wave bye to ketosis and dollop on the guacamole. Then sprinkle onions and cilantro on there.
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And there. Eat it! Call it good. Forget about ketosis and whole-day-diet stuff of 30 things or whatever the heck they call it. Gobble up those nachos. It’s one life, baby. Let’s live it.
Man Verdict: Thank God. You don’t hate me.
Doggy Verdict: Why must tortilla chips have salt? We can’t have these, can we? Why do you hate us, human?
My Verdict: Nachos have totally supplanted potatoes as my comfort food.
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Our podcast DOGS ARE SMARTER THAN PEOPLEis still chugging along. Thanks to all of you who keep listening to our weirdness. We’re sorry we laugh so much… sort of.
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