It has been a while since I have posted any recipes. This is partially because most of last year was completely chaotic, life-wise, but also because I have been going through some interesting times with food. I am still borderline vegan, with my egg and dairy consumption having dropped to an all-time low, but every now and again the craving for cheese wins, and I have something like this.
I have mostly made peace with food now, and figured out, for the most part, what I can and can’t eat, so there should be some more recipes forthcoming – even if they’re nothing spectacular, I am enjoying taking photographs of food.
A favourite side-dish of our own invention, and it is super-easy to make. Not incredibly healthy, but better than scoffing down the chips on its own.
You will need:
- A bag of your favourite nacho-style corn chips
- Tomato salsa
- Grated cheese
- Sour cream
- A large muffin pan
You will do:
Preheat oven on moderate.
- Fill each muffin cup with chips
- Top with a tablespoon of salsa and a generous helping of cheese
- Bake in the pre-heated oven for 5 minutes, and then place under the grill to crisp the cheese for another 2 minutes
Serve with a generous dollop of sour cream along side your favourite faux-Mexican meal