Let me tell you something about nachos. I used to watch people eat these and shudder in disgust. This was back when I hated the mere thought of sour cream (WTF?). Nachos were sloppy and gooey. Well, I’ve seen the nacho-light and I’m hear to give back to the community.
Anyway, these nachos. Beautifully colorful. Five ingredients (although the whole point of nachos is to have all sorts of nacho accoutrement). Inspired by Renee who first introduced me to the idea of green olives stuffed with something unusual.
About half a large bag chips (I used these organic red chips for color)
2 cups shredded extra-sharp cheddar cheese
1 15 oz. can black beans
1 15 oz. can corn
12 stuffed green olives (naturally, I used Santa Barbara Olive Co’s jalapeno-stuffed)
Rinse and drain the beans and corn. Layer the chips, cheese, beans and corn twice (you can use half each can for a sparser nacho). Slice the olives and top. Cook in a 300 oven until heated through and cheese is melted. Serve with guacamole and sour cream.
Serves one party. No one will pick on you for not making enough, because everyone will feel greedy and insecure about wanting to eat the whole thing.