Loaded Nachos (Recipe #7)

        Jacob and I are big nacho fans! The Loaded Nachos recipe in America’s Test Kitchen Vegan is Everybody is the perfect nacho recipe! I am going to hang on to this one and remember to bring it to parties!

The loaded nachos consisted of a tomatillo-corn salsa, nacho dip (also from cookbook-see other post on my blog!), pinto beans, jalapenos, and radishes. I have heard of tomatillo salsa before, but I have never made one. Tomatillos look like green tomatoes surrounded by a leafy husk. Part of the preparation before using tomatillos is removing the outer husk layer, washing them thoroughly, and drying them. I sauteed the tomatillos with onion, garlic, salt, oregano, coriander, and corn until almost all the water was evaporated from the tomatillos. 

I let the tomatillo-corn salsa mixture rest for a few minutes, then I put the two layers together! Half of the chips, nacho dip, tomatillo-corn salsa, pinto beans, and jalapenos per layer. I put it together in a 9x13 baking dish and placed it in the oven for 8 minutes at 450 degrees Fahrenheit. When it came out, I topped with the sliced radishes!

I made two additions when I served it for dinner. I had some leftover cherry tomatoes, so I cut those in half and put them on top. I also brought some store bought red salsa to the table, which we enjoyed dipping into from time to time!

Taste: 10/10--Great recipe!

Level of difficulty: 1/5--Super easy!

Notes for next time: Jacob would like to try them with meat. He suggested ground beef with taco seasoning. I suggested maybe adding some onions/scallions or even some black beans. I feel that this recipe has some space for creativity if you want. If you do not want to add anything, then you don’t need to because it is such a good one on its own!