Nachos: Yes You Mexi-CAN!

Back in the day, I emphatically stated that yes, there is life after dairy. You really will be okay if you stop eating cheese. Really! You don't have to give up pizza or quesadillas or nachos, obviously, but you have so much to gain for getting rid of jiggly-thigh-inducing unnatural-as-a-40-year-old-breastfeeding moojuice. Cheese is sooooo ridiculously bad for you and is the epitome of eating for the feeling of eating rather than for fuel...your bod can't do anything with it, except toss it in your colon and wait for it to decompose. Yuck yucky yuckity yuck.

Make these nachos instead! These breastmilk-free nachos! Hurrah! They're so delicious that staring at the photo again (while I eat my beet salad in front of the computer....really, that's what I'm doing right this moment) is enough to make me want to make them again. Tonight. After I skip down to my mailbox to collect my lastest Netflix flick and flop down on the couch. "There Will Be Blood" and nachos. And beer. Sign me up.

Preheat the oven to, uh, something pretty hot. I put mine at 400 because I really like the burn-y chip ends, and because I wanted nachos now and not in 30 minutes. But do what you will. A cooler oven will mean less burn-y chips, and less chance that I'll break down the door to seek them out.

Everyone's got different loves for nacho toppings. Here's what I did, just to get you thinking:
white beans, spiked with taco seasoning (dumped in the center of the plate, under everything else)
onions (lots and lots and lots)
tomaters
jalapenos

That list is simply begging to be extended. You could rock some olives, red peppers, tomatillos, even some sauteed fake taco meat if you're feeling so inclined. They're your nachos. Dress 'em up. Regardless, the best way to make you nachos is in 2 layers, like this, from the bottom up: beans (if using), chips, toppings, veg cheese, then another layer of chips, toppings, and one final dash of veg cheese. I used my fave Galaxy Foods Rice Cheese this time but wouldn't balk at Daiya for the next go-round, since it melts really well but doesn't get as brown. I wanted crispy burn-y goodness more than creamy stretchy yummies...this time.

Once you get your huge pile o' chips settled, put the whole thang in the oven for about 8 minutes. Then, while it's still in there, turn on the broiler and let it cook for another 1-2 minutes or until the cheese has reached your desired level of burn-y-ness.

BE CAREFUL NOT TO SINGE YOURSELF WHEN YOU TAKE THESE BABIES OUT. They're hot. Really hot. Don't be silly.