Posts Tagged ‘jalapeno’

As did more than 100 million other patriotic Americans, Beloved Spouse and I watched the Super Bowl on Sunday. Since the game was going to cut right across our dinner hour, we knew we’d need some frivolous food to sustain us during the long session in front of the TV. I found just the thing in the previous week’s food section of the New York Times.

It had been a long time since I made a recipe from the Times. Several that I’d tried in the past were very unsatisfactory, and few since then have been of any interest to me. But my fancy was caught by an article about super-elaborate Loaded Nachos for Super Bowl snacking. Half a recipe’s worth looked like a full dinner for us.

Loaded the nachos certainly were: The recipe listed 25 ingredients. Happily, I had many of them on hand, so I had to buy only some of the fresh things: tortilla chips, ground beef, one of three cheeses, sour cream, tomatoes, an avocado, and a lime.



We started early in the afternoon by making the meat component. That involved sautéeing diced bacon, removing the bits and softening chopped onion in the bacon fat, then adding the ground beef and a big set of flavorings: garlic, chile powder, ground cumin, smoked paprika, black pepper, salt, brown sugar, cornstarch, and hot red pepper flakes. When all that had simmered together for a while, I stirred in enough water to loosen the mixture and let it sit on the back of the stove until needed.

beef mixture


Just before the game started, we shredded Romaine lettuce and the three cheeses, Monterey jack, sharp cheddar, and cotija (misspelled in the recipe as cojita); cut up pickled jalapeños, tomatoes, and a lime; and sliced an avocado. (In another blooper, the recipe never again mentioned the bacon bits after they came out of the sauté pan. I assumed they weren’t to be discarded, so I added them to the other ingredients.)

Here we’re ready for the assembly:

assembly ready


That was a matter of making layers in a baking dish. One-third of the tortilla chips, of the beef mixture, the lettuce, the jalapeños, the bacon, the avocado, the jack and cheddar cheeses. Repeat twice. Sprinkle the cotija over the top. After I’d done all that I discovered I’d skipped the third set of avocado slices, so I arranged them around the sides of the dish. That worked all right.

nachos for baking


The nachos went into a 400° oven for 10 minutes, just until the cheeses had melted. For serving, I topped the dish with cut-up tomatoes and dabs of sour cream. (The recipe calls for an additional topping of sliced radishes and chopped cilantro, but the amounts were so tiny I’d decided to forgo them.) Everything went together well, and we ate messily but enjoyably in the living room while watching the game.



A squeeze of lime juice on each portion was nice, but the hot sauce wasn’t even needed; the beef mixture provided a good lively spiciness. To drink, Beloved Spouse dug into his wine lair to extricate a 10-year-old Pagani Ranch Zinfandel from Ridge Vineyards, which is almost the only California producer he’ll allow in the house. Both robust and elegant, the bottle matched beautifully with the assertive yet complex flavors of the nachos.

Good as these particular nachos were, this is the kind of recipe that can easily be modified for individual tastes. If I make it again – for next year’s Super Bowl? It could become a family tradition – I’m likely to give it a substantial layer of refried beans, less of the meat mixture, more jalapeños, and more cheese. I’d still skip the radishes, but maybe reinstate the cilantro. And maybe next year the Giants will make it all the way to the big game.

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