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Crock Pot Cuban Nachos

Cuban-spiced pork is slow cooked in citrus juice then shredded and piled high atop homemade tortilla chips. Cuban sandwich-inspired ingredients like chopped deli ham, chopped pickles, red onion and cilantro join the party then the whole thing is absolutely smothered in a a rich and luxurious creamy nacho cheese sauce that is way, way lighter than traditional cheese sauce. Like I said…ridiculous!

Speaking of creamy nacho cheese sauce, the water park we visited last weekend had a food stand akin to most water park food stands, stocked with candy, pop, and dunh dunh dunhhhhh nachos. With that radioactive-colored orange cheese sauce. So good it hurts. Literally. I don’t think there’s a smidgen of room left for real cheese amongst all the chemicals in the stuff, but wow, don’t we all have great memories of digging into a big plastic clam shell of nuclear nachos at the pool in the summertime, half the chips falling apart before they reached the cheese because they got all wet from your dripping, pool-soaked fingers? I sure do.

Anyway, after spying the nachos at the water park I was inspired to create my own nacho cheese sauce using The Laughing Cow? Light Creamy Swiss cheese wedges. Best decision of my life. I cannot tell you how thick, creamy and decadent this cheese-sauce was. I am captial O-bsessed. You will be too.

Now, Crock Pot Cuban Nachos with Lighter Nacho Cheese Sauce ain’t diet food, but lets look at the facts. We baked our own tortilla chips instead of using store-bought, fried chips, and made our own creamy nacho cheese sauce vs using cheez whiz, or whatever the heck they call that stuff. That’s good enough for me!

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