Recipes

Salsa Chicken Nachos

My husband loves Mexican food (especially nachos). Any way, shape or form! If there are any nachos around, he will eat them. Now, I’m not a huge fan of Mexican restaurants. For one, we always spend more money than the food is worth and two, most places just don’t taste that great. I’d rather make the food at home for a fraction of the cost (even with all organic ingredients) and it usually tastes way better than anything you could get in a restaurant!

So, one day (after being tired of my refusing to waste money on going to a Mexican restaurant), my husband decided to make nachos at home. He found this fabulous idea to use shredded chicken and add salsa for an amazing taste. Now the recipe has become a family favorite! It’s easy, simple, and inexpensive to make. We normally have all he ingredients at home to make this and it’s our go-to when we don’t know what to make for dinner. 

Plus, it satisfies my husband’s craving for all things Mexican. He’s happy (good Mexican food), I’m happy (tasty food that’s cheap) and it makes for one happy dinner table.

Salsa Chicken Nachos
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Ingredients
  1. 1 bag tortilla chips
  2. 1/2 lb. shredded chicken
  3. 1/4 c. salsa
  4. 1 can black beans, drained and rinsed
  5. 2 cup shredded Mexican blend cheese
Instructions
  1. Preheat oven to 350.
  2. Spread out a layer of chips on a baking sheet.
  3. In a medium skillet, combine chicken and salsa over medium-low heat.
  4. Stir until heated through.
  5. Sprinkle half of chicken mixture over the chips.
  6. Sprinkle half of the beans over the chicken.
  7. Add the last layer of chips, chicken and beans.
  8. Sprinkle cheese evenly over the top of the nachos.
  9. Place in oven and bake for 10-15 minutes or until cheese is melted and bubbly.
  10. Serve and enjoy!
Notes
  1. This recipe is a great one to modify! Add more or less of the chicken, chips, beans and/or cheese. Whatever your family likes, just make it up that way! I tend to like it with more cheese and less chips, but my husband prefers it just the opposite, so sometimes we split the pan in half and we make each side to the way we like it.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Homemade Queso

This coming Sunday is Father’s Day, so to celebrate my amazing husband, I’m posting about one of his favorite recipes we have (the Instant Pot Hearty Chili is another recipe he loves). Combine the two and my husband is in heaven! So here’s a little back story about my husband eating queso for the first time around me…and how it didn’t turn out like you would think! 

One of the first dates I went on with my boyfriend (now husband) was to a football game. His best friend played, and his sister and sister’s friend did cheerleading for the team. The whole family had gotten involved at first by helping with selling concessions. So, of course, we had to stop by the concession stand and get some food. HoneyBear order nachos. I remember the people behind the counter pumping out this thick, golden yellow goo that was known as queso. Now, I’ve eaten it before, but I think it was at that time that I really started not liking queso. In the dim interior of the concession stand, it almost seemed to glow a faint neon yellow. 

So why am I posting about queso? Well, the answer might surprise you and it definitely doesn’t make any sense. I tried some queso in Texas at the recent family reunion and happened to like it. Encouraged by my finally liking this favorite food of my husbands, HoneyBear began making queso regularly. I didn’t mind and it actually was pretty good.

Now, though, I eat it fairly regularly and for a pretty bad reason. I’m experimenting with being gluten-free (that’s a whole other story) and I feel much better when I don’t eat gluten. Queso is free from any gluten ingredients (that I know of) and I eat plain tortilla chips with it (also gluten-free). So I traded gluten for chemicals. Now, I know this isn’t ideal and I’m working on a recipe that uses real cheese, but for now, this is what I eat.

Plus, this one really does tastes like the queso that is served at most concession stands. It’s nice and thick, but runny enough to serve over chips or to add to chili or hotdogs when it’s warmed up. We use green chilis in this recipe, but feel free to try jalapeƱos instead to bump up the spicy flavor. If you’re looking to make queso for pennies and not as many chemicals as the stuff sold in stores, this is the way to go! You won’t be sorry you did!  

Homemade Queso
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Ingredients
  1. 2 lb. sharp cheddar velveeta
  2. 2 cans (4 oz.) diced green chilis
  3. 1 cup milk
  4. 2 Tbsp. butter
Instructions
  1. Dice the velveeta into 1 in. cubes. Add green chilis to a blender and blend until mostly smooth. Place all ingredients in a medium sized saucepan. Heat over medium-low heat, until velveeta has fully melted; stirring constantly. Serve warm and enjoy!
Notes
  1. You can substitute some or all of the green chilis with jalapeƱos. The more you substitute, the spicier it will be.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/