Summertime means lots of snack foods. Preferably with a nice, cold, fruity adult beverage.
When I was younger, my nachos always were cheese- just cheese. Usually just cheddar. Maybe a Cheddar and Monterrey Jack combo if I was feeling daring. And every single nacho needed a decent amount of cheese on it. Eventually, I progressed into more daring topings starting with sour cream and progressing up to refried beans and pico de gallo.
Now, plain cheese nachos are boring. I will now bravely go where no other nacho has gone before (look out for my version of Thanksgiving on nachos this November). Here we have one of my ideas of “that might be good on nachos”. A bit of strange bedfellows but it works out well: you get savory cheesy taste, salty olives, and tangy pineapple.
OLIVE AND PINEAPPLE NACHOS
From Cinnamon Freud
Shredded pepper jack cheese
Spanish olives with pimentos, sliced
Preheat oven to 350°F.
Place tortilla chips in a single layer on a baking sheet. Sprinkle cheese on top. Top with olives and pineapple. Bake for 7-12 minutes, until cheese is melted.