Farmers’ Market Veggie Nachos 

Simple and quick recipes are always a first choice when throwing together a hot lunch. My family would eat nachos everyday, if I’d let them. I like that they’re similar to salads, minus the greens. We can throw just about any vegetable, legume, meat, fruit, salsa, and of course, wonderful cheeses on top of a bed a chips. Slide’em into the oven for less than 10-minutes and then we’re ready to chow down. Any combination of our favorite toppings always seems to work out into a fun & filling lunch.

Better still, making nachos is a great way to clean out the frig of all those half-cut bell peppers, onions, tomatoes, etc. Leftover grilled meats, cuts of cheese that are too small for a recipe, fresh herbs on their last day can be used to make fabulous nachos.

HERE’S A GOOD COMBINATION

• green bell pepper. diced small
• red bell pepper, diced small
• yellow onion, sliced thin
• tomato, seeded, diced small
• black beans, drained and rinsed
• fresh cilantro
• Monterey cheese, grated
• Cheddar cheese, grated
• Habanero Smoked Cheese, grated (from Love at First Slice)
• tortilla chips
• sour cream for dipping
• your favorite salsa for dipping

Heat oven to 375ºF. Use a cookie sheet lined with foil for easy cleanup, or not. Make a layer of chips on the sheet. Arrange the toppings as you like them. Cover lightly with grated cheeses. Bake 7 to 10 minutes.

mmm…hot, veggie nachos