rating: 4.5 out of 5price: approx. $15 - but it's enough to serve 8+ (but we are greedy and didn't share)
we didn't start this day with the intention of watching the superbowl and eating nachos (we could care less about ponies and grizzlies, but of course we like the commercials). it all started with kathy j (future guest reviewer) demanding that we eat brunch at an establishment that does not serve mini foods OR nachos. imagine? in any case, after said brunch completed the nacho girlfriends had nothing better to do than go home, drink mimosas, and write blogs about previous nacho experiences. in the process we realized that it should be our new mission to create 'the perfect nacho.' we also realized it was superbowl sunday which makes 'the perfect nacho' the perfect football snack. rah!
ingredients for the perfect nacho: round and sturdy tortilla chips, monterrey jack/cheddar blend (and lots), tons of finely chopped onions, cilantro, emeril's mini-roma tomatoes, refried black beans (heating them up first allows for easier distribution). if you are wondering, we didn't use meat because raw meat grosses us both out. we love meat, especially jerky style, but we just don't want to make it ourselves.
on the side: homemade guac (avocado, cilantro, tomato, lime, garlic, onion, salt and pepper), emerald valley hot salsa, tillamook fat free sour cream (have to save calories somewhere), as many jalapenos as you can find (even if there is pigeon poop on it).
process: we opted to use a cookie sheet covered in foil (for easy clean up!). we first made a thin layer of chips on the bottom. next we sprinkled our finely chopped onions all over the top. you can never have too many onions. onions are key!! then we slung refried black bean globs on top. our hot tip of the day is to heat them up first, they sling easier then. finally we top it all with lots and lots and lots of pre-shredded cheesy deliciousness. repeat for one more layer. our next hot tip is to NOT preheat the oven. we put the nachos in a cold oven, then set the temp to 350, and baked for 10 minutes. PERFECT! the cheese was melted but not burnt and the beans were heated. last, we garnished with fresh cilantro and chopped mini-romas. all the condiments were served on the side (of course!!) to prevent excessive sogginess.
yay!: not a dry chip in the house, onions/jalapenos/cheese galore, round chips are a plus, we loved the refried black beans, fat free sour cream makes us feel less guilty for eating a cookie sheet of nachos, papaya enzymes are in the bathroom cabinet for quick digestion.
boo!: we had a few soggies. these really should have been 5 out of 5, but being that we are the nacho girlfriends and we were attempting the 'perfect nacho' we docked ourselves 0.5. however, we are nacho geniuses, we are working on the soggy issue. the next batch won't have any sogginess and will be a true 5 . . . mark our words. they were a bit pricey, but we had waaaayyy too many. $15 bought us enough nacho to feed the honduran army.
recommendation: our nachos rock. and we might share next time to prevent gastrointestinal distress. if you are lucky enough to know us, you'll want to come over and eat them. if you don't know us, too bad. best when served with a mag of cheap white wine.
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