But there was way too much left over. What to do with a pile of uneaten nachos? Initial instinct might be to toss 'em. But they were too good to go straight to the compost bin! We decided to repurpose them into a Latin casserole of sorts.
The key was to make sure the finished product was moist underneath and not dry or crusty above. So we added enchilada sauce to the chips and tomatoes and extra cheese on top. The result? A tasty take on a classic Chilaquiles, or what some might call an enchilada casserole. And nothing went to waste!
1 comment:
We did this again --- this time with homemade sauce. 12 tomatillos, 2 jalapeños, 1 onion. Roast cut piecies in oven at 400 degrees until cooked and slightly blackened. Buzz up in a food processorr with a tsp. of salt and Tbsp. of fresh lime juice.
Post a Comment