Tonight, for the first time in a while, I felt like experimenting with my food again. I haven't felt like this in a long time, nor have I had time! When your life is as busy as mine is, between work, class, church, trying to divide my time for my favorite people, and tv (lol), well... let's just say you hit a lot of drive thrus.
I didn't intend to experiment tonight. My tummy rumbled and I went to the kitchen. That's when the feeling hit me. And it all started from there. And that is where the delicious, delectable, beautiful, AMAZING Vegetarian Nacho Poppers were born!
Ingredients for the nachos:
- Tostitos Multigrain Scoops
- Shredded Cheese
- Lemon Pepper
- Sea Salt
- Ranch
- 1/4 of a cucumber (chopped)
- Olives (chopped)
- 2/3 of a tomato (chopped)
- Ground oregano
- Basil leaves
- 4 avacados
- 1 lime
- 1 tablespoon cilantro
- Sea salt
- 1/4 of a cucumber (chopped)
- 1/3 of a tomato (chopped)
- 1 1/2 tbs Lemon Pepper
- 1/4 tsp Cumin
- 1 tbs garlic
- 1/4 cup of milk
- Preheat the oven to 350 degrees Fahrenheit.
- Spread as many Tostitos onto a cookie sheet as you want to make. I recommend putting aluminum foil over the cookie sheet FIRST. I was a dummy and forgot aluminum foil... it took me ten minutes to wash the baked-on cheese off of the cookie sheet.
- Sprinkle shredded cheese over the Tostitos generously. Any shredded cheese will work - I used the generic brand. Great Value Fiesta Cheese.
- Put a small dab of ranch in the middle of each chip, over the cheese.
5. Sprinkle the tostitos with plenty of Sea Salt and Lemon Pepper. Remember, not too much, not too little! I recommend plenty of Lemon Pepper. I love Lemon Pepper!!
6. The easiest method I found for chopping cucumber was to cut it into those circular slices, then slice those vertically, then horizontally. Chop up about a 1/4 of the cucumber and sprinkle the pieces over the nachos.
7. Sprinkle chopped olives onto the nachos next. You can chop your own olives, but I just used chopped olives from a can... because I'm lazy.
8. Dice a tomato and sprinkle 2/3 of it onto the nachos.
9. Sprinkle oregano leaves (I just used the kind that comes in the little container... once again: lazy), basil leaves (again, container) and some more sea salt on them.
10. Pop them in the oven. Leave in approximately ten minutes, or until cheese is melted. Watch them carefully!!!! You don't want them to burn! Take them out once the cheese is gooey and melty. Then you'll get this:
Yummy goodness. :)
Amanda's Cilantro-Heavy Guacamole
- Put 4 avocados into the blender. Mash them a little so they will blend better. (You may think you need less than that, but trust me. You will need all four. Mine didn't taste avocado-y enough... I ran out of avocados after 3! So definitely, have four on hand.)
- Put your lime on the table and roll it around under your hand, pressing firmly. This will release even more juices once you cut it. Cut it in half and squeeze the juice out of both sides into the blender.
- Use about a tablespoon of chopped cilantro. I used much more than this, and the cilantro was too over-powering. If you want to add more, that's your prerogative. But use only a tablespoon first. If it's not enough for you, add more later.
- Throw in the rest of your chopped cucumber, about 1/4 of the cucumber.
- Pour in plenty of lemon pepper, and I mean plenty! I used probably around 1 to 1 1/2 tablespoons.
- You need just a dash of cumin. Around 1/4 of a teaspoon. You can measure exactly if you want to, but just a dash of it will do.
- Pour in a 1/4 cup of milk. Any kind of milk should work. I used 2%.
- Add about 1 tbs of garlic. You can add more to taste, if you like.
- Blend them all in the blender until it is creamy and smooth. It doesn't have to be perfectly smooth, so don't fret if it's not.
- Pour out of the blender and into a bowl. Toss in the rest of the diced tomatoes, and add in sea salt, to taste. And voila!






