Cruising World - June 2018

R

UNDERWAY

june/july 2018

cruisingworld.com

28

NGWORLD

P ople & ople

SIMPLE FRYING-PAN

NACHOS

Note: You will need a large saute

or frying pan with lid.

1 7- to 8-ounce bag tortilla

chips

1 jar prepared salsa (11 to

16 ounces)

1-2 cups cheddar or Jack

cheese, grated coarsely

Mild jarred or canned

jalapeños or green chili

peppers, sliced or diced

(to taste)

1 1 / 2 cups cooked chicken

breast, shredded (fresh or

canned) (optional)

1 cup romaine lettuce

leaves, sliced into thin

strips

1 – 2 small tomatoes, chopped

1 cup sour cream (or to

taste)

Very lightly oil a large saute/fry-

ing pan. Spread chips in even lay-

ers in bottom of pan, overlapping

to ensure coverage. Drizzle salsa

evenly over chips, then spread

chicken over chips. Add peppers,

a bit of shredded lettuce and

diced tomato. Top all with grated

cheese. Cover and heat over me-

dium to medium-low heat until

cheese begins to melt. Turn of

heat. Leave pan covered until

cheese is completely melted.

Remove cover, and garnish with

remaining lettuce, tomato and

a healthy portion of sour cream.

Serve straight from the pan (with

plenty of napkins!).

PREPARATION:

AT ANCHOR AND UNDERWAY

TIME: 30 MINUTES

DIFFICULTY: EASY

LYND

A MORRIS CHILDR

ESS

NACHOS, SIMPLE AND SUBLIME

While cruising on Sasha, our Island Packet 40, my husband, Radd, and

I always welcome guests. We were in the Bahamas, having made our

fourth crossing from Ponce Inlet, Florida, our home port. Our neph-

ew, Logan, and his fi ancee, Lindsay, had just joined us for a week of

cruising in the Abacos. It was their fi rst Bahamas visit, and their fi rst

sailing cruise; they were eager to participate in the sailing and learn

about both. ¶ When cocktail-and-appetizer time came, we wanted

to serve something substantial. Before long, frying-pan nachos were

born! Our creation was a hit with our young guests. In the Bahamas,

ingredients were a cinch: We could fi nd large blocks of cheese at rea-

sonable prices, even in remote grocery stores. Chicken and tortilla

chips could be found in most places. These easy nachos can be made

very simply, even with just tortilla chips and cheese, or made hearti-

er using a variety of toppings, depending on what you have on board

or can fi nd in local markets (see “Nachos Sublime” below for sugges-

tions). From the simple to the sublime, frying-pan nachos are quick,

easy, use only one pan to prepare and serve, and can be made even in

a very basic galley. —by Lorelei Johnson

To Make Frying-Pan Nachos Sublime

Add or substitute the following: Instead of (or in addition to) chicken, add dollops of canned refried or

black beans. Replace chicken with ground beef, browned, with packaged taco seasoning mix added. For

other toppings, in addition to those listed above, add sliced green onion, sliced canned black olives, sliced

avocados, guacamole or whatever strikes your fancy!