Homemade Margarita Mix + Easy Chicken Nachos
Happy Cinco de Mayo!
Most of us know it as the day of Mexican food and margaritas (we will take any excuse for a drink really!).
So as I sit here outside on this gorgeous Minnesota spring night (I'm talking about you 70 degrees) sipping my homemade margarita and feeling contently full from my easy chicken nachos, I thought I better share the love.
If you've followed my journey before you know that I strongly despise artificial ingredients in food (well, actually in everything). "It's hard to make a cheese sauce without Velveeta you say". I'm here to tell you otherwise. Besides, doesn't that FREAK YOU OUT that it is a dairy product that ISN'T REFRIGERATED?!?!
Ok, maybe just me.
Or maybe not.
I'm not the most detail-orientated person on this planet, so I'll do the best I can.
First, the drinks:
Homemade Margarita Mix
What you need:
- Tequila. We had some Patron Silver Tequila in the house so that's what I used.
- Course sea salt (optional)
- Agave syrup
- 1/2 large lime
- If you want a salted rim, pour course sea salt onto plate. Run glass rim under water. Turn upside down and twist glass around on salted plate. Ta-da!
- Pour desired amount of tequila over
- Squeeze 1/2 large lime in (can use more or less depending on amount of tequila you used!)
- Squirt of agave syrup (vary depending on level of sweetness desired...again, not too particular over here)
- Use a spoon to stir until syrup is dissolved
It's always a good idea to consume food while drinking tequila (or at least in my experience!):
Easy Chicken Nachos with Homemade Cheese Sauce
What you need:
- tortilla chips
- rotisserie chicken
- shredded cheddar cheese
- milk or cream
- cayenne pepper seasoning
- desired toppings (guacamole, sour cream, pico de gallo, salsa, etc.
- cilantro (optional)
- Make cheese sauce (I like this recipe here: http://www.fifteenspatulas.com/homemade-nacho-cheese-sauce/) - please don't boil the milk and be sure to take it off the heat before you put the cheese in - this is essential for a non-lumpy sauce!
- While cheese sauce is thickening up (remember - don't let milk boil!), pull apart rotisserie chicken and decide what meat you are using (white, dark, a bit of both).
- Spread chicken pieces evenly-ish around on chips
- Once cheese sauce is finished and you've let the cheese integrate into the sauce (OFF THE HEAT!), you can now pour or spoon over chips
- Top with favorite toppings (I used store bought guacamole and pico)
That was easy, right?! Right. :)