Nachos! This is what leftover chili looks like in The Stout Sprout kitchen….

Here’s a little Friday freebie. Not one of our traditional recipes, really, but a suggestion to help you get through a busy weekend. Make a pot of chili — our favorite traditional chili is the All American Chili from Cooking Light, but we also love our Beef, Bacon and Chocolate Chili for a complex, not-so-spicy-but-very-tasty version. After you’ve enjoyed several bowls, buy a big bag of tortilla chips (Xochil is still our go-to brand) and some grated Monterey Jack/cheddar cheese. Open up that jar of pickled jalapeños sitting in the back of your pantry. (We were lucky — our panty is hiding several jars of pickled jalapeños and Serranos that I canned last fall, fresh from the Cherry Grove Organic Farm outside of Princeton, NJ.) And make a BIG plate of nachos. I’d bet many of you have made nachos before so this is just a reminder about how easy they are to make and how much everyone loves them. Especially during the weekend. For lunch. For dinner. Or, if you’re adventurous, for breakfast with a fried egg, sunny side up. Yum.

Love nachos? Click here for the full recipe.

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