Well, I’ve still got the cast iron skillet on the brain even after yesterday’s post.
And I hope you’re already dusting yours off and getting ready to make something delicious in it.
Today’s idea is a fabulous one and involves chips, cheese, loads of toppings and your cast iron skillet!
I’ve been seeing a lot of bloggers posting about oven and skillet nachos and I thought is it really better to take a bit more time on my nachos and bake them? Heck yes it is!
The cheese is more evenly melted (you don’t end up with some of it charred and some of it uncooked like you do in the microwave), the chips are slightly toasted and you get to eat it and serve it out of a rad-looking skillet.
This is hardcore cooking at it’s best. And the skillet is accommodating of many sized groups, from one to a family.
Here’s how you make it:
Preheat your oven to 425.
Layer your skillet with chips, cheese and maybe some of these things:
-Caramelized onions and peppers
-Black Beans
-Corn
-Leftover Spinach Artichoke Dip
Then, throw it in the oven for about 10 minutes or until your cheese is perfectly melted. Some people use the broiler to cook their nachos, but after my salsa broiler catastrophe I feel safe just using the oven temperatures.
Once the nachos are done, top them (still in the skillet) with salsa, sour cream, fresh tomato and cilantro (the sky’s the limit for toppings).
Enjoy your skillet of tasty nachos!