Entertaining, Happy Hour, Munchies, Reflection

Friday Night Nachos

On Friday nights, I’m usually not a fan of creating a full meal and we typically opt for charcuterie or a dip, like my Pimento Cheese or Buffalo Chicken. Nachos are now making their way into our rotation and boy are they satisfying and delicious πŸ˜‹

The reason I’m loving nachos is because they’re a way to get rid of corn chips, which we seem to have on hand lately due to my fresh salsa with garden tomatoes πŸ… They’re also a way to use leftovers from the fridge and you know me, I hate creating waste and I love being creative with that food.

The nachos above and below were created with leftover cocktail sausages from our Thursday night Pats Mac & Cheese and I also had cheese sauce that needed to be used, hello dipper πŸ˜‰ Since I had corn chips, fresh cilantro and green onions, nachos made sense for our Friday night tidbits. For additional protein, I added black beans and for an optional dipper I included my fresh Salsa Verde πŸ‘ and of course cilantro because it is one of my favorite herbs ❀!


The options are endless for nachos. If you’ve got corn chips, cheese, a protein, fresh herbs and a dipper, you’ve got the fixings for nachos.

These were created because we had guacamole that needed to be used from midweek takeout and leftover linguica from another meal. For this Friday night, I quickly grated pepper jack cheese and some fired roasted chillies πŸ˜‹.


Again, for these we had leftover sausage after creating our Portuguese Savory Bread Pudding and I added peppers, onions, cheese and cilantro, voilΓ  restaurant worthy nachos served in a cast iron pan πŸ˜‹.


Not only are nachos great with corn chips, but they’re equally delicious on tater tots for some yummy totchos!

These were created with leftover buffalo chicken wings, green onions, cheese (i.e. cheddar and blue) and dipper leftovers, YUM.

Tots are dreamy because they’re crispy on the outside and soft in the middle. They’re also a great vessel for toppings and dippers.

For these, I used my own Kimchi and Kimchi aioli dipper, check out the recipe here. These tots were spicy and AMAZING πŸ˜‹. Boy, do I amaze myself with new and delicious bites with my leftovers ❀.

This was another dreamy tidbit in the cast iron; bacon and jalapeno totchos. The ranch and cheese cooled the heat of the fresh jalapenos 🌢️!


Have I made you hungry yet for nachos πŸ˜‰, so simply look in your fridge and get inspired πŸ‘! And don’t forget to kick back on this Friday night and enjoy a cocktails, like our Fever Tree Brockmans Gin & Tonic, French 75, Whiskey Blackberry Lemonade or a simple beer, wine or Prosecco cocktail.

Enjoy and cheers πŸ₯‚πŸ»

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