WELCOME TO CORNER STORE!
Ahhh, Super Bowl Sunday, the culmination of months and months of hunch-driven betting, hot sauce-stained fingertips and tear drenched bar receipts, and how do we celebrate? By drinking and eating more calories than good ol' Subway Jared before and after his weighty fame - brilliant! Well, think of it this way, at least after this whole trans-fat bingeing season comes to a close, you can finally get back to that New Year's diet and workout routine you had going on, or had thought about starting, or had no plans on starting at all, . . . we're not here to judge . . .
For this special Super Bowl Recipe, we head to another local Bodega on the corner of Classon Avenue and Monroe Street.
Tuck in that tummy, pork chop, HERE COMES THE PAAAAAAIIINNNNNNN!!
The S.S. Mega Nacho
 |
Click Image and Print this Recipe |
Method:
Preheat oven to 350.
Shred the chicken breast with a fork and sautá with the chipotles and diced jalapenos until the peppers are nicely browned (if you want to get crazy you can deglaze the pan with the jalapeno juice!).
Next, cut the tortillas into triangles and fry them in vegetable oil until they are golden and crispy. Remove tortillas and lay on paper towels to drain. Sprinkle some salt on those bad boys as they cool we don't want all that discarded oil to get in the way of our daily caloric intake!
Simmer the black beans in a pot for a half-hour or so until they are ready to break down.
Finely dice the fresh produce and combine together to make the salsa fresca.
Get to layering! Begin with a layer of your custom-made chips followed by the chicken, then a layer of cheese, then beans, and again, cheese. Slap your salsa fresca right there in the middle of that sexy pile of love handle-inducing goodness. Throw your little friend Nacho in the oven for about 8 minutes.
Finally, garnish with some queso blanco and hot sauce and punt that crispy, chewy, spicy tower of Bodega love into your fleshy field goal of a mouth.
Older Posts Newer Posts |