Because nothing says, “Happy Birthday, America!” like food from south of the border.
I discovered this recipe from the latest People magazine which featured the Today Show hosts’s favorite Fourth of July recipes. And apparently, Willie Geist (um, I’m sorry … who?) enjoys serving Mexican food while honoring America.
Because really, when are nachos ever a bad idea?
Never, Willie Geist, that’s when.
I made a slight alteration to Willie’s recipe, adding chopped jalepeños right to the mixture (because I love me some spicy jalepeños), but otherwise it’s the same, and it’s as simple as A-B-C: Avocado, Bacon, Cheese.
I made them yesterday, and God Bless America you guys, these tasty bites of avocado-y, bacon-y, cheesy and spicy heaven made me stand up and wave flags from every nation.
I’ll definitely be making another batch today — as a side dish to our grilled hot dogs and apple pie, obviously.
Avocado Bacon Nachos
Scoops® Tostitoes® chips
Shredded colby-jack cheese
*As far as amounts go, you’ll need to adjust for how many you’re planning to serve. I originally made enough for 9 – 10 nachos per person (which was half an avocado and three pieces of bacon), and I can tell you THAT WAS NOT ENOUGH. I could eat 20 of these — no problemo.
1. Dice avocado into small cubes.
2. Crumble bacon.
3. In a bowl, mix avocado, bacon, a hefty TBSP. of diced jalepeños (or two — your call), and enough cheese to stick it all together (and then some) and mix.
4. Place Scoops on a baking sheet, and add a small spoonful of mixture to each. (This is the time-consuming part, but just hum “America the Beautiful” or “La Cucaracha” while you’re doing it to make the time go by faster.)
6. Serve with sour cream and salsa … and a healthy dose of patriotism.
And yep, I do know it’s Friday, but just look at that nacho I’m holding up there and tell me that isn’t Friday Favorite enough.
That nacho and ‘Murica.
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