Today was the first triple-degree day of 2015 in Phoenix. That first day is always rough and always comes too soon. I always feel as though my brain operates a little slower on hot days and my ambition is a little lower.
That’s how I found myself staring down my refrigerator and pantry on a Friday afternoon…. What on earth was I going to throw together that wasn’t a pain or devoid of nutrients?
Nachos. Yeah, you read that right. I’m sure you’re assuming some standard bar food nachos, and that was my inspiration but they were a far better option than any restaurant.
We have these every few months when I have a few random ingredients laying around, 20 minutes to kill and little motivation. Today it was whole grain tortilla chips from Trader Joe’s, leftover grilled chicken breast, cheddar cheese, avocado and tomatoes.
I preheated the oven to 400 degrees and lined a baking sheet with parchment paper. Then I arranged the chicken, chips and cheese on the paper and baked it for about 12 minutes until the cheese was melted.
While that was in the oven I diced up some Campari tomatoes and an avocado and snagged the sour cream and salsa from the fridge. Once the nacho base came out of the oven I topped them with the avocado, tomatoes, salsa and sour cream. We turned on a movie and dug in.
Perfect amount of effort for a Friday night.