Loaded Nachos, Salsa, Guacamole: Enough chili pepper to kill a winter

There’s a feeling that comes about this time of year that I call panic. It builds with every snow fall, with every frozen eyelash. It couples with the swearing I hear from my own mouth as I walk to the metro.

And it multiplies like a parasite until something happens to calm your nervous system. Something like spring…

…or heat. I can’t bring tropical temperatures, but I can fake it. One of the many things I can fake, along with my love of children, dogs and quinoa.

But the only way I know to fake heat with food is with chili pepper.

So here you go. The guacamole is there to cool you down. Emotionally, you may not need that, but your face will appreciate it as your tongue burns and your eyes water.

You’re welcome.

Loaded Nachos with Salsa and Guacamole

1 bag corn tortilla chips
1 cup cooked chicken
1 cup cooked black beans
1/2 cup Monterey Jack cheese, grated
1/2 cup mozzarella, grated (if you like mozzarella on nachos)
1 onion, diced
1 green pepper, diced
1 yellow pepper, diced
1 tsp oil

Stir-fry onions and peppers in oil for 7 minutes or until softened. Place 1/4 of the tortillas on a large baking sheet. Sprinkle over stir-fried vegetables, a 1/4 cup of chicken, a 1/4 of the beans, a 1/4 cup of salsa (below) and a quarter of the cheese. Repeat with more tortillas followed by everything else. Do this four times total. Bake in a 350ºF oven for 8 minutes, or until cheese melts. Eat immediately with guacamole and sour cream, if desired.

Salsa

Buy a bottle of low sodium stuff. It’s nachos for goodness sake. Or cook down a drained can of diced tomatoes with a healthy 3/4 tsp of chili powder, 1/2 tsp salt (if tomatoes are salt-free. If not, use less to taste), 1/2 white onion, 2 tbsp white vinegar, 1 tbsp lime juice and throw in dried ancho or chipotle chili and let it all soak together overnight (or 30 minutes if that’s all you’ve got) then remove the chili and reserve it for something else, like beef tacos.

 

Guacamole

2 avocados, roughly chopped
2 tomatoes, diced and drained in a sieve
2 limes, juiced
1/2 tsp salt
3 green onions, thinly sliced
1 bunch cilantro, roughly chopped (you can do leaves only if you don’t like crunchy guac)

Mash avocados with a fork in a medium bowl. Stir in remaining ingredients. Adjust salt and lime to taste.