A funny thing happened on Sam's way to finding some MEAT for dinner...
He did not find any.
Instead, he tapped into his passion for cooking and creating and took a look at what we DID have and came up with a FABULOUS dinner.
He started out asking, "If I grill some tomatoes and peppers for salsa, would you want to have some nachos with me?"
Umm...yes, please.
And then, while he was grilling, I saw that we had LOADS of corn and flour tortillas. I knew that I wanted whatever he was making for dinner, not just an appetizer... and so I asked him if he was interested in trying out a baked tortilla stack... a nacho pie of sorts...
He was! And so we began creating.
It's quite simple, and perhaps you've even made one before. But we had not, as Chef Sam usually leans toward the more gourmet end of the cooking spectrum. But lately, his culinary preferences have been shifting toward loving simplicity.
So we layered the bottom of a casserole dish with corn tortillas (tore them up to make them fit). Spread some refried beans on those. The next layer was flour tortillas. On top of those went Sam's AMAZING and BEAUTIFUL salsa!!
And we also added some shredded cheese. Another layer of corn tortillas, topped with more refried beans. And then flour tortillas topped with more shredded cheese was the final layer.
Into the 400 degree oven for 1/2 hour, then under the broiler to give that top layer of cheese a nice finish, and we were eating this deliciousness.
We saved Sam's salsa to top off the finished product, and also found some guacamole! If we had sour cream, that would have been a lovely addition, as well.
After Sam grilled the tomatoes and mashed them for the salsa, he noted that it was too watery. So we strained them. And we were left with some BEAUTIFUL and DEEEELICIOUS tomato juice...to which I added some sea salt, hot sauce and a splash of tequila. It was truly delicious and refreshing and oh so pretty.
EnJoy.
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