Monday, December 9, 2013

Chile Colorado Nachos

Chile Colorado Nachos
Winter means poor lighting and inferior pics.
Believe me when I say they were more delicious
than they appear here.

So, my Chile Colorado Burritos remain the most viewed and most-pinned recipe I have here on this blog. The funny thing is, that I tried to get that pic onto, but it was rejected--I think because of its "composition." I'm no photographer, but I thought it was a decent pic. Anyway, thank you, Pinterest for making that recipe, and my blog, so popular. It enriches my life to know I've helped a few people make an easy, delicious dinner.
Now, if you happen to have made too much Chile Colorado meat, and you have some sitting in the fridge, you need to try this recipe for the leftovers. I thought that the Chile Colorado Quesadilla was tasty, but this is much better, in my opinion--and it's gluten free. Some people in my house do better with gluten free. My whole family loved this, so it's definitely going to be on our menu again.
I tend to like it when my tortilla chips get a little soft and saucy. I enjoy the mixture of crispy parts and soft parts of a chip prepared with a saucy meat. If you do not like that, and you want to have mainly crispy nachos, then either reduce or omit the additional enchilada sauce.

Chile Colorado Nachos


  • 2 cups (approximately) leftover Chile Colorado meat
  • 1/4 to 1/2 cup enchilada sauce (if you didn't have much liquid left after round 1 of Chile Colorado)
  • 1/2 bag tortilla chips
  • 2 cups (or so) medium cheddar cheese, shredded
In a medium saucepan, heat the leftover Chile Colorado meat with the enchilada sauce. Use two forks to break the meat up and shred it.
Turn your oven broiler on.
Spread tortilla chips evenly over a baking sheet lined with foil or over an oven-proof serving dish. When the meat is hot and shredded, try to evenly plop it over the chips here and there. 
Cover the chips and meat evenly with the cheese.
Broil for 3-5 minutes or until cheese is completely melted and starting to bubble.
Serve hot, but be careful.
Serves about 4 


  1. I can't tell you how many photos I send to Foodgawker, and it comes back "poor composition, low lighting, no white balance " - ha!! Can't wait to try these nachos though!

    1. Thank you for feeling my Foodgawker pain. I've actually given up for the time being. Maybe in my next life I'll have time to learn how to take more sophisticated food pics. For now, I'd rather make it and eat it. :) Hope you enjoy the nachos!


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