Well, darlings, today I’m going to walk you down a little memory lane that’s got a Mexican twist to it, right here from my rural Midwest kitchen. Once upon a time, a cheerful instance took place when our small community catched a glimpse of nachos at a church potluck brought by a traveler from Texas. Since that savory introduction, we’ve wrapped our arms around this versatile hors d’oeuvre that’s become a cozy staple for gatherings, game days, or even a downright comfort-food dinner.
Now, why should you whip up a batch of baked nachos in a tin foil tray, you might ask? It’s simple, sweet peas – because it’s as easy as pie, practically no cleanup, and you can be as creative as a butterfly in spring with your toppings. Plus, making them in a tin foil tray means you can even pack ’em up and take them right over to a neighbor’s porch or a local community event. Nachos are like a warm Southern hug; they’re meant to be shared and savored amongst folks chatting about this and that.
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To round out your meal with these hearty nachos, I recommend serving up some cool, crisp homemade coleslaw or a vibrant, fresh garden salad—with the dressing on the side, mind you. Now, if it ain’t a festive occasion without a little extra, you go ahead and set out some small bowls of salsa, guacamole, and sour cream. For a sweet finish, maybe a slice of apple pie could sit just right, reminiscent of our cherished potlucks past.
Tin-Foil-Packet Nachos
Servings: Serves a friendly gathering of 4-6 folks
Ingredients:
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