Now that school’s back in session, there is undoubtedly more on my plate. Tuesdays are my long day because we close out the workday with our weekly faculty meeting. By the time the boys and I pulled into the garage yesterday evening, it was already 5:30. Thankfully the more elaborate meals I prepare on the weekends make great leftovers, and last night’s meal definitely were “nacho” average leftovers.
H-E-B is my go-to grocery store for all things food related, and I have discovered that some of their pre-made items can be absolute time savers. One of my favorite “in a pinch” staples are their fully cooked pork carnitas. The meat is tender, savory, and an easy add in for enchiladas, street tacos, and last night’s fare, nachos.
I originally prepared this meal on Sunday evening. First sauteing sweet onion in a skillet with some olive oil. After nuking the carnitas as per the instructions on the package, I added them to the onion and lowered the temperature to low to keep them warm. In a separate pan, I sauted jalapeno slices, letting them fry in the olive oil until they were charred. This has proven to be a great add on that delivers just the right amount of heat.
While the jalapenos were cooking, I prepared fresh avocado and cilantro for toppings and prepared the queso. Velveeta now markets “Mini Blocks”. These little gems are great for a quick queso fix without worrying about an entire brick spoiling. I used one brick and half a can of Rotel with the liquid. It made enough cheese for drizzling over the nachos on Sunday and again last night with nothing wasted.
My sister-in-law recently introduced me to Julio’s tortilla chips. These chips are lightly coated in a seasoning blend that is an ideal compliment to Tex Mex cuisine. They serve as the perfect base for my loaded nachos.
The final product is a beautiful marriage of savory pork, crunchy chips, creamy avocado, zesty queso, and a sprinkle of cilantro for color. It’s nothing short of delicious, and it’s a quick and easy dinner ready in a matter of minutes.
And judging from the smile on Liam’s face, it’s “nacho” average leftovers either. Buen provecho!