I was fortunate enough to catch the cult classic movie Nacho Libre on the television this week. I forgot how strange and funny that movie is and how much fun it can be to watch the hilarious Jack Black in his element. It may be beyond silly, but it’s different from other comedies and that’s what I love about it. And catching up with this movie was also a healthy reminder of the great soundtrack. Many of the songs are performed by the wondrous Beck, including this gem, featuring an elementary school staple: the recorder.

But of course what Nacho Libre reminded me of the most was my love for Nachos and all other Mexican cuisine. There’s no doubt that you’re aware of my burning love for music and all things reptilian, but what you might not know about old Ron, is of my culinary expertise and affinity for home cooking. And considering the occasion of Super Bowl sunday I will take this opportunity to share my world famous nacho recipe with you.

What really makes these nachos world class is the homemade salsa and the heat from the fresh jalapeno peppers. Of course your’s won’t have that touch of Ron Johhnson love, but I’m sure you’ll manage something.

1 bag of flat tortilla chips
4 jalapeno peppers, sliced into rounds
1 red bell pepper, seeded and finely chopped
1 tomato, seeded and finely chopped
Juice of 1 lime
Dash of hot sauce
Handful of cilantro, finely chopped
Pinch of salt
2 cups of grated cheese (marble cheddar)
4 green onions, chopped

1. Fry peppers and jalapenos in a dry pan on medium-high heat until slightly browned. Add a splash of olive oil and cook for an additional 2 minutes. Once the peppers are soft but still a bit crunchy, remove from pan and let cool.
2. Once cooled, transfer to bowl and mix in chopped tomatoes, lime juice, cilantro, hot sauce and salt.
3. Spread out the chips on a flat baking sheet and cover with homemade salsa mixture and grated cheese. Broil for 5-6 min or until golden and crispy on top
4. Sprinkle with chopped onions and enjoy with your favourite lager and some guac.


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