Hello football season that is now in full force. I made these nachos for my husband a few weeks ago and let’s just say it helped soften the blow of his team (which will remain nameless) losing the game. Good food always makes things better, right?
After making these a few times I have come to the conclusion that I prefer nachos with liquid cheese. Let me clarify, not Velveeta, the real deal cheese you shred and make a creamy sauce with. Don’t get me wrong, shredded cheese is great and all but I’m a bit of a nacho snob and I strongly dislike picking up one nacho and having half my plate come up with it. You know how the shredded cheese has cooled and it’s stuck together thus making all the chips on your plate stick together? Yah, not my thing. Anyway, now that you all know my cheese aversions let’s get to the recipe!
I love guacamole, especially homemade. This recipe is simple to make too.
When I’m eating a plateful of nachos (or two) I don’t feel quite as guilty when I see some green on my plate from the avocados.
On to the fragrant spices for the chicken that will be sautéed to perfection.
I mean, really, look at the color on that chicken.
I use the same pan I cook my chicken in to make the cheese sauce. All those brown bits add an extra depth of flavor.
Once the rue is started I add milk just a little at a time and allow it to thicken. Then comes my secret ingredient, sparkling apple cider.
Sharp cheddar and apples are a glorious match made in heaven. I add my Easy Pickled Jalapeños to the cheese sauce.
Next it’s time to pile on the toppings!
Don’t you want to make these right now? I’m getting hungry just writing this post. Grab the pan, I mean a plate, and dig in!