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TACO CHIPS
Level 1
Nacho Nosh
Nacho Nosh
Serves 6-8 as hors de oeuvres
- a Marlene Samuels creation -
We’re all familiar with the panic that sets in when your friends accept that spontaneous invite to drop by for cocktails. Now they’re actually on their way and there’s no time to stop at the store. Think salsa and chips.
Even if the only chips you have are lying in pieces at the bottom of the bag, don’t panic. This quick nosh turns those broken pieces into something scoop-able. Better yet, this is a particularly great treatment for negligible quantities of assorted cheeses you’ve been hiding out in the fridge! We put our creation out with a stack of cocktail plates, a pizza cutter and pie server.
2 cups broken taco chips
1 cup shredded cheese (cheddar, jack, Colby or combination)
1 cup salsa (green or red)
2 Tbs. olive oil
1 Tbs. fresh herbs, chopped (cilantro, parsley, oregano or combination)*
Optional: 1 Tbsp. chopped scallions
1 tsp. taco seasoning
Cookware: pizza cutter and pie server
* Dried herbs work as well as fresh in this recipe.
- Set oven to 300°.
- Generously oil a glass oven-proof shallow baking dish such as a quiche or large pie pan. Sprinkle taco chips into pan. Spread them into a thin but even layer that covers the bottom.
- Carefully pour salsa evenly over the chips. Sprinkle with herbs. Spread shredded cheese over top. (If using chopped scallion and/or taco seasoning, sprinkle on top of cheese.)
- Bake for 15 minutes or until cheese has melted and is bubbling (or microwave for 2 minutes on high). Rotate pan one-half turn and microwave for another 2 minutes. Remove from oven and let rest for 10 minutes before serving.
Cooking tip: Oven preparation yields a crispier nosh; microwaving produces a softer version.
Serving suggestions: Depending upon what other negligible quantities you might have on hand, garnish with any of the following; chopped olives, sour cream, guacamole, plain yogurt, chopped tomatoes – you get the idea!
