Last Friday, Rob popped into the new neighbourhood tortilleria on his way home from work and walked in the door with warm chips, cinnamon sugar-dusted churros, and a package of freshly grated Oaxaca cheese.
It took less than three minutes to know that an extra-large tray of nachos was destined for our dinner table, and I immediately began to season and sauté the poached chicken sitting in the fridge into something flavourful to add to the dish.
Instead of using traditional toppings like chopped tomato and spiced ground beef, I went with a fall flavour profile by adding shredded Brussels sprouts (thanks, Aimée) and green onions to my chicken and cheese covered chips before baking them. The vegetables crisped up nicely, becoming tangled in the mozzarella-like stringy cheese, and when paired with a jar of this summer’s homemade peach salsa it all made for a unique twist on a very ordinary meal.
This isn’t the first time we’ve taken a few liberties with more familiar fare. I’ve been known to add handfuls of chopped cucumber to a platter of nachos just before baking (trust me, it works), and I’d love to try a Greek version complete with crumbled feta, fresh oregano, and tzatziki for dipping.
Tell me: would you ever add Brussels sprouts to your nacho platter? What would be on your “fall” version of this dish?