Rob & Elli’s Nachos Complete
Rob & Elli’s Nachos Complete
Rob’s Nacho Chips Recipe
13 Corn Tortilla’s
2Tbs Emeril’s Creole Essence
Cut the corn tortillas into the tortilla shape and add them in small batches to the pre-heated canola oil in a deep fryer. Fry for one minute. Remove from the hot oil onto paper towels to drain and apply generously Emerils Essence seasoning.
Elli’s Nacho Salsa Recipe
¼C Tomato Paste (Actual paste not the Seasoned Tomato Paste)
1Tbs Minced Garlic
1 Rough Cut Jalapeno Pepper
1 Med/Large Diced Red Tomato
1Tsp Canola Oil
1C Cooked & Rinsed Red Kidney Beans
3oz Sharp Cheddar
Water to provide the proper consistency.
Into a hot skillet add oil, garlic, tomato paste, water, diced tomato, kidney beans, and jalapeno pepper. Heat and stir till the pepper and tomato are softened lightly.
Into a cast iron skillet or casserole dish layer Rob’s Nacho Chips and cover them with Elli’s Nacho Salsa and the sharp cheddar cheese. Heat in oven till the cheese is melted thoroughly.
Elli’s Easy Guacamole
¼ med diced tomato
1 large Avocado
1tsp Sweet Chili Sauce
Gently mash the avocado pulp with the diced tomato with the sweet chili sauce and serve with Elli & Rob’s Nachos
