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Even the roadrunner is looking for Father’s Day gifts! We’ll be here until 4:00!

Nachos - love those crispy layers! Enjoy!

Nachos!

Piles of deliciousness on chips; what’s not to love?

Nachos can be as plain or elaborate as you choose. Think of taco filling spread over chips where you can add your favorite toppings. Nachos can be made on any size sheet tray, an eight of a sheet for one up to a half sheet for a bigger crowd. A pizza pan allows everyone to reach easily.

The Most Basic

Place chips in a bowl or plate. Heat in the microwave for 30-60 seconds until warm. Top with prepared nacho cheese and jalapeños if you like them. You don’t even have to share!

The Next Level

Layer Options

Seasoned ground meat. Use taco seasoning, or make a mixture of chile powder, cumin, and garlic powder. Brown the meat and sauté some chopped onions with it.

Shredded chicken, from a rotisserie chicken or your own. Season for extra flavor.

Whole or refried pinto beans. Refried beans may be mixed in with the meat or can be their own layer. Whole black beans are nice scattered over the layers.

Cheese, lots of grated cheese. Cheddar, Monterey Jack or a combination of the two.

Layer everything on a sheet tray. Make as many layers as you choose. Run into the oven at 350 until the cheese is melted.

Topping Ideas

Chopped lettuce
Chopped tomatoes
Jalapeños
Black olives
Chopped green onions
Sour cream
Salsa

Dessert Nachos

Cut flour tortillas into wedges and place on a sheet tray. Brush with melted butter and sprinkle with cinnamon and sugar and bake at 350 degrees until crisp, about 10 minutes.

Place tortilla wedges on a platter and top with yogurt, ice cream or whipped cream. Add fruit such as strawberries, blueberries or fried apples. Top with dessert sauce, caramel or chocolate.

It’s a great day for a great salad. Enjoy! 🍅🥬

Portillo’s Copycat Chopped Salad

1 cup uncooked ditalini pasta, cooked until al dente
½ cup cooked and crumbled bacon, about 7 slices
2 cups rotisserie chicken or leftover grilled chicken, diced
5 cups chopped lettuce, try half romaine and half iceberg
1 ½ cups chopped red cabbage
1 cup cherry tomatoes, halved or quartered
1 cup thinly sliced green onions
¼ to ½ crumbled Gorgonzola

Dressing

½ cup olive
¼ cup white balsamic vinegar
2 cloves garlic, crushed
1 tsp Dijon mustard
1 tsp sugar or maple syrup
½ tsp oregano
¼ tsp salt
¼ tsp pepper

To make dressing:

Place all dressing ingredients in a small blender and process until creamy and emulsified. Transfer to a jar and store in the refrigerator until ready to use.

Combine all salad ingredients in a large bowl and mix well. Only dress the amount of salad you will use. For extra flavor, add a bit of dressing to the pasta and blend well.

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