Friday, March 6, 2009

Irish-Mexican Nachos

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

If you need a nice little alcohol soaker upper appetizer for your St. Patty's Day party or post parade celebration later this month then you need to check out this creation that I came up with late one night some years ago. Chicago is a damn diverse town and the Mexican and Irish populations play a major part in that role and this recipe. If your on a diet or looking to stay away from junk food this lentil season than you better stop reading now because this is going to give you the munchies regardless of if you smoke. Introducing South Style Irish-Mexican Nachos. Great for St. Patty's day, Cinco de Mayo or anytime of the year.

South Side Irish-Mexican Nachos (Serves 8)

1 bag of frozen ore-ida cottage fries potatoes
1 package of Mexican hot chorizo (2 tubes)
batch of green onions (chopped and green tops saved)
1 bag of shredded Mexican cheese
Mexican crema
salt & pepper

~Cook the potatoes according to the bags instructions. In the meantime cook up your tubes of chorizo in a skillet until its nice and browned. Set chorizo aside when ready and start to slice the onions all the way thru including the green parts.

~When the potatoes are ready salt and pepper them and leave them on the baking tray and cover the tatos with chorizo and then cheese. Broil the platter until the cheese melts and take it out and decorate the platter with the sour cream, onions and sliced green onion tops. Feel free to add whatever else you think will taste good. I would of added sliced banana peppers if I had them.



potato nacho

Gets the job done at 3am

Happy St. Pat's Day, Cinco de Mayo, Pulaski Day or whatever holiday you use an excuse to eat, drink and be merry.

1 comment:

Anonymous said...

This is so yummy!! But cant find this in my country! too bad!!


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