Don’s Nachos
Food Stuff
Food Stuff
As part of my never-ending quest for writing awards, it has been suggested to me that I not forsake my roots as a chef and food critic.
“Give us something in the FOOD category,” people have said.
In a sheepish response, I present to you a recipe I use frequently for my hungry crew. I call them “nachos.”
I start with a bag of store-brand nacho chips and sprinkle some finely shredded cheese on each one.
I top each of these little guys with a dollop of sour cream, followed by a drizzle of generic salsa.
Ultimately I top them all with more cheese, and they are ready to report for duty.
Of course, the secret to any successful recipe is presentation, having plated this popular treat on an attractive, yet practical dish that also boasts of being low maintenance.
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