While I don’t believe I have ever met anyone who claims they are not a fan of nachos, allow me to assert that unless you have had some sort of terrible experience with this dish, I genuinely cannot think of a single, viable reason as to why someone wouldn’t like them. You almost can’t go wrong with some solid nachos, and seeing as they encompass all of the core food groups, they’re a dependable choice for even the most indecisive eaters.
It’s been a minute since I have savoured nachos myself, so when I came across a recipe for Waffle Nachos from goodhousekeeping.com, I knew I had to share it. Check it out.
“Ingredients
- 8 frozen buttermilk waffles
- 3 tsp. olive oil, divided
- 6 oz. fully cooked chorizo or andouille sausage, sliced 1/4 inch thick
- 4 large eggs, beaten
- Kosher salt and pepper
- 4 oz. Cheddar cheese, coarsely grated (1 1/4 cups)
- 1/2 cup pico de gallo, drained
“Directions
- Cook waffles per package directions. Transfer to cutting board and cut into wedges. Heat oven to 450°F and line rimmed baking sheet with parchment paper. Arrange waffles on top.
- Step 2Heat 1 teaspoon oil in medium nonstick skillet on medium. Add chorizo and cook until browned, 2 to 3 minutes per side. Transfer to plate.
- Step 3Wipe out skillet and heat remaining 2 tsp oil on medium. Add eggs and cook, stirring often, until eggs begin to set. Season with 1/4 tsp each salt and pepper.
- Step 4Scatter chorizo, eggs and cheese over waffles and roast until cheese melts, 2 min. Spoon pico de gallo over top and serve,” the web page states.
I’ve never seen waffles used to create nachos before, but I’m not mad about it by any means. This recipe can also easily be tailored to add or remove any ingredients you typically enjoy in nachos.
Photo by Erick Su ✪ on Unsplash
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