Ashley Howard and the Secret of the Nacho

I wanted to share a little trick with you guys that I remembered last night. Think about how you would make restaurant style nachos. I always wondered how Mexican food restaurants got the perfect little triangles for their nachos. Sometimes you want chips stacked high with toppings that will make an unbelievable mess and sometimes you want the nice, neat little triangles found in restaurant appetizers. Call it fate, call it destiny, call it that someone was far to drunk to show up for work thus my G.M. needed someone to cover a shift, but I was given one single opportunity to work a night kitchen shift at the appetizer and nacho station. I took the opportunity, not so much for the kitchen secrets but because I had a visitor arriving the next day and wanted the whole day off (it was you Martha!). Imagine my delight when I realized I would be learning the secret of the nacho! Can you imagine my delight...take a moment...think about me...Imagine my despair when I learned that the nacho is nothing but a big fat lie! It is not a nacho at all, but a tostada cut with a knife or pizza cutter into four delicious little triangles. I forgive the nacho, for it cannot help what it is, but I do feel a little duped by the whole concept. My entire childhood I imagined someone individually spooning beans, meat, and cheese onto each (specially made just for nachos) chips. Anyways...try it. Make your tostada (beans, meat, cheese, sauteed veggies- whatever), toast it up in the oven (be careful- they burn really fast), cut it up and enjoy! It works really well.

P.S. If you already knew the secret to the nacho...shame on you for not sharing...