If you’re like me, about the time the price of a ticket to a first-run movie outpaced the cost of a month’s subscription to Netflix you started staying in for dinner and a movie once in awhile rather than hitting the multiplex every Friday night.
No, it’s not quite the same as sitting in front of a screen the size of Rhode Island, surrounded by Dolby sound that rattles your seats.
But on the other hand, if you have to go to the bathroom, you can pause the movie and not miss a single scene.
And there’s one other thing—watching at home gives you access to some really quality snacks without dropping a fortune at the concession counter.
Sure, you could order a pizza or Chinese take-out and be perfectly happy, but if the idea of home movie night is to save a little money, why not take a little time to rustle up your own grub?
I’m not suggesting a gourmet feast here.
Movie night is not the time to whip up a three-course meal that requires extra forks. What you’re going for is something quick and simple and filling you can put together in the time it takes to click through the previews on the disk. (Lately, doesn’t it seem like there are 30 minutes of trailers and ads on every movie you rent?)
Loaded nachos. Anyone can make basic nachos by melting cheese over tortilla chips, but that’s not a meal, that’s an appetizer you snarf to soak up tequila shots. If you want something with a little more substance, you have to think of tortilla chips and cheese as just the first two ingredients, the very basic building blocks of what will be the ultimate nachos.
Start with a cookie sheet sprayed with non-stick spray. Spread an even layer of tortilla chips over it. Open a can of refried beans. Smooth a layer of the beans over the tortilla chips. If you prefer, you can drain a can of pinto or black beans and spoon them over the chips instead.
Next, open a can of chicken and drain. Shred the chicken with a fork and spread over the bean layer.
Add some chopped tomato, some chopped onion, and sprinkle a few sliced olives on top.
Then top with grated cheese. (I like to use the pre-shredded “Mexican” blend of cheese.)
Pop in a 450 degree oven until the cheese is melted.
If you’re feeling decadent, top with a dollop of sour cream and or guacamole from the deli section of your supermarket.
Divide up the nachos on plates and provide plenty of napkins. Continue reading