So after enjoying our early morning apple cake and gallons of pipin’ hot coffee we bundled up and hit the ice for a long leisurely walk that included views of dog sleds, toboggans, ice skates and back doors. Stay with me.
Once Mirror Lake freezes over – it is open for winter business. We decided to walk on the lake as opposed to around it for a satisfying view from the inside->out. Rather than dealing with the hustle of the midday shoppers crowding up the village sidewalks, we slowed our pace and enjoyed the energy from a different perspective, from the middle of the lake looking out toward the backside of the buildings.
This, a vantage point, that is long-familiar and one we’ve safely counted on, whether from the seat of a kayak or the warmth of our Uggs, has helped to produce fun family memories, over and over again. Watching others on this day and recalling a past that includes our own young family rushing to line up for the dog-sled ride; our pint-sized toddler crunched between his two curly-haired sisters, each laughing loudly and without care; teenagers in coordinated hats and scarves shushing past the masses in rented skates…ahhh, such a treat when our favorite memories show up and join our party and add to our new mental keepsakes. It’s good.
But all this watching and recollecting made us a little bit hungry. We were ready to head indoors for an experience that would warm us up and keep us satisfied ’til dinner…enter Nachos with Black Beans and Tomatillo Salsa.
En route to our next stop – we passed a super cute bakery that begged us to pop in for a quick peak at the day’s offerings and despite the sugary pillow-y fried rounds of goodness lining the shelves, we both agreed that donuts were not the way to go – given my breakfast plan for the next few days – so with that, we happily settled in on the little Mexican place 100 steps ahead. This cozy little alcove of a joint, complete with crayola-colored tables set up against the front window, making people-watching a must, was a perfect lunchtime spot.
We sat and sat and sat and crunched our nachos, babied our beverages, and enjoyed our street view, in no hurry to move.
We were in nacho heaven. With its big bold flavors, our dish of nachos not only hit the spot, it gave me the idea for this very post. Which will hopefully give you an idea for a Super Bowl snack.
These nachos were not like any other I had ever had, for two reasons: the salsa was made of tomatillos, and the sour cream was presented in a criss-cross fashion over-top our colorful stack of tortilla chips, cheese, black beans, lettuce, tomatoes, and jalapenos…unlike the blob of sour cream I usually throw on top of my nachos. This was some fancy doin’. And now you’ve learned how easily impressed I can be.
The fun thing about nachos is they can be as big and bold as you like – but it’s this fresh tomatillo salsa that is the thing that makes this variation special. And because it’s made with raw ingredients, it’s quick and simple and very fresh tasting.
This dish is all about layering. And the salsa is all about the puréeing. That’s it. Stack, purée, decorate, done.
Here’s to some awesome nachos, my friends! To making special memories! And to fancy snacks!
- 4 Tomatillo, husked and rinsed
- ½ cup onion
- ⅓ cup fresh parsley
- ½ tsp. salt
- 2 Tbsp. fresh lime juice
- 4 jalapeno rings, jarred
- 1 clove garlic
- Corn Tortilla Chips
- shredded cheddar
- 1 can black beans, drained
- 2 - 3 diced tomatoes
- shredded lettuce
- jalapeno rings, jarred
- sour cream
- To a blender or food processor add Tomatillos, onion, parsley, salt, lime juice, jalapeno rings and garlic.
- Puree until smooth. Set aside.
- In a heat proof dish layer chips, cheese and beans, chips, cheese and beans to make 6 layers.
- Place dish on middle rack under the broiler for 1 minute, until cheese is melted.
- Remove from oven and sprinkle generous amounts of lettuce, tomatoes, more beans and jalapeno slices.
- Using a squeeze bottle, decorate the top of the nachos with sour cream.
- Add Tomatillo salsa before serving.