There’s only so long you can critique the chos of others before you realise you should probably have a go yourself and so The Nacho Times presents: Nacho Times Nachos Attempt #1. No, they didn’t turn out perfectly. Which is a bit awkward.
It did, however, involve layering of both sauce and cheese.
Layer one is as follows:
The finish product is as follows:
I think you’ll agree they look banging. Ideal distribution on each of the three (yes three) layers was achieved by dotting the relish across the cho plain. Cheese and jalapenos were then added before introducing the next layer. Did I microwave it? Obviously not. No, I put it in the oven. Which was the fatal error.
Baking nachos meant the consistency of the chos turned to water. Soggy flaccid chos like bits of paper submerged in a salsa pond. A spond. The chips used were Doritos Chili Heatwave and they responded more like Doritos Wet Wimpy Bastards. Or rather, Glooped Chos.
Because of this, forks had to be employed which is a clear breach of Nacho Law. They’re made to be finger food so if you have to crack out the cutlery, tell those chos to Fork Right Off (pun). The lesson of the day was: to avoid Glooped Chos, bake each layer separately. Time consuming but worth it in the end.
The clear winner of the evening was the guacamole. Recipe to follow. Finally The Nacho Times has discovered the perfect way to make this avocadoey dip, without it having the appearance of boiled vomit.
So at least some good came of it.
The Nacho Times 