NOM NOM Nachos

GUYS.  I’m getting way too busy for my age. Knock it off, Glorie.
We’re preparing for our move to NYC in the next couple months (Eeeee!!)  So much swirling in my head and heart.  Excitement, sadness, hustle, cherish, finish well, start strong,… Our life right now is the epitome of a two-sided coin. I’ve never felt such opposing emotions all at once.
It’s good. It means I’m alive:)

On a lighter note, I have foods to share with you!!  So let’s start with this one…


NOM NOM Nachos

I titled them as such, because “nom nom” seems to be the popular choice of word for delicious food, lately. One website defines it as “to eat with extreme delight”. Alright then.

This weekend I made these nachos as a meal, because grown-up meals are only for week days.
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Your gonna need:

tortilla chips
black beans (drained/rinsed)
frozen corn
1-2 green onions (scallions)
salsa
sour cream
banana peppers
Monterey or Cheddar, shredded

Fill your favorite baking dish with tortilla chips.
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Be generous with all your toppings.
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Use jalapeno peppers if you’re brave! I’m not.  I was in my toddler years, but now, I’m not.  My dad and I would eat them with everything.
I loved them so much, in fact, that my first picture drawing was a ton of tiny circles on a plain paper.
My mom asked “Glorie, what are you drawing, honey?” I responded with an obviously confident, yet tiny voice, “Jalapenos.”

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Set your oven to broil.  Broil your nachos for 4 minutes or until brown. (or you can BAKE them for like 10-12 minutes) The cheese melts reaaal fast on broil, and must be babysat:)
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Avocado it.  And you are done!

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I can’t help but think of a certain movie, after writing about nachos.  So in the words of Nacho Libre, I bid you all farewell.
“hug hug kiss kiss hug hug big kiss little hug kiss kiss little kiss.” -Nacho

from my Tiny Kitchen,
glorieanna

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