tortilla chips / nachos / pintos.

During winter storm # million here in Boston (no, but our second official blizzard in 3 weeks–known as the Valentine’s Day massacre), I decided that the necessary reward for shoveling was homemade tortilla chips for nachos.

Do you ever go this far? The thing I find about homemade chips is they are thicker than store bought chips, so they hold toppings really well and don’t get soggy in the oven.

My toppings for these nachos included jalapeno, green pepper, red onion, grilled cubes of chicken, and homemade pinto beans. Cheese, of course, a blend of Mexican, and fresh salsa and fresh avocado after the oven.

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