Tuesday, April 16, 2013

Hawaiian Nachos

Last night as I was making nachos, throwing everything I could find into them, it occurred to me that they were going to be almost unbearbly salty. To cut the salt, I figured what the hell I'll throw some pineapple in there and see what happens. Turned out pretty good so I figured I'd share with the world.

Hawaiian Nachos

2 tomatoes, chopped
1 small onion, chopped
1/4 c. mushrooms, chopped
1/4 c. green olives, chopped
1/4 c. ham, chopped
1 can crushed pineapple, drained*
1 c. sour cream
2 c. cheddar cheese, grated (at least. I have a cheese problem so there was probably more than two cups)
1 jar salsa con queso
2 bags nacho chips

Preheat oven to 400.
Mix tomatoes, onion, mushrooms, olives, ham and pineapple in a bowl. Add sour cream, mixing so that vegetable matter is liberally coated.
In a seperate receptacle, blend about 1 1/2 cups of cheese and half the cheesey salsa.
In a baking receptacle (not sure what size I used - you might need two), lay down a layer of chips. Top with salsa-cheese mixture. I found this hard to spread so I just slapped it down in big globs then spread the remaining salsa around. Pile on the vegetable-sour cream thing. Add another layer of chips and sprinkle the rest of the cheese on top.
Bake 15-20 minutes or so, until cheese is melted all over the place.

*Tip: I poured the pineapple juice into a cup and added a liberal amount of rum to pretend I was still in Cuba.

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