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$6.92 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 88% 
Nacho Mama's Cheese Nachos might be just the Mexican recipe you are searching for. For $6.95 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 2597 calories, 96g of protein, and 159g of fat each. 1 person has tried and liked this recipe. It works well as a pricey hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. If you have butter, toppings, i used chicken, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Try Choco-Nacho from 'Ultimate Nachos, Supreme Nacho Libre Nachos, and Nacho Mac and Cheese for similar recipes.
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Rex Hill Willamette Valley Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 29 dollars per bottle.
Aromas of violets, iris, ripe raspberries, dark cherries, rose, blueberries, wild strawberries and wet stones all emerge from the glass when the wine is first poured. As the wine opens, more savory aromas of wood smoke, cured tobacco, earth, sandalwood and cinnamon add complexity to the original aromatics. Structured, ripe and pure, the wine shows all hallmarks of the 2013 vintage.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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