Our refrigerator is often clogged with random little containers of leftovers. I hate to be wasteful and throw them out, but in such small amounts they often don't seem very appealing. Nachos can be a great way to tie these disparate leftovers together into a delicious whole (pizza, stews, and stir-frys are also good solutions). You'll need tortilla chips and cheese, but the rest is up to your imagination. One of our recent successes (pictured) included leftover rice and beans, corn, caramelized onions, chopped cilantro, and a combination of monteray jack, cheddar, and jalapeno cheeses, served with cumin sour cream.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4.
- 1 large bag tortilla chips
- 1 cup leftover rice and beans (or similar)
- 1 cup frozen corn (or similar)
- 1 cup caramelized onions
- 2-3 cups grated cheese (assorted kinds)
- 3 tablespoons chopped cilantro
- 3/4 cup sour cream
- 1 1/2 teaspoons cumin
- Preheat oven to 350 degrees. Stir cumin into sour cream until well blended.
- Place a layer of chips (about half the bag) in the bottom of a 9x13 baking dish. Scatter half of the rice and beans, half of the corn, and half of the onions over the chips. Sprinkle about 1/3 of the cheese over everything.
- Make another layer of chips with the rest of the tortilla chips. Top with the rest of the rice and beans, corn, and onions. Top with the remaining cheese, then scatter the cilantro over.
- Place nachos in the oven and bake until cheese is melted and nachos are heated through. Serve with sour cream on the side.