While we are distracted with weddings and parties and the novelty of this blog, and the cold, the rain, the strawberries (which, for some reason, this year are already available) and everything in between… St. Patrick is approaching faster than ever!
And with Halloween, it happens to be our favourite time of the year! What’s there NOT to love? Good food, awesome booze, crazy parties, and we just LOVE everything Irish!
So St. Patrick is also the perfect excuse to start cooking green things. And also boozy things, but let’s save that for another recipe!
So put on your Guinness hat (don’t play dumb, everybody has at least one), play some Irish music (yes, U2 are ok), sing, dance, and bake these nachos right away, before you’re drunk.
Just a couple of notes before you begin: these are made with spinach tortilla which has a different consistency of regular ones. When the nachos are done they are a bit crumblier than usual. Don’t worry, they keep the shape and taste really good, just be careful when you’re moving them from the baking pan to your serving dish!
This is a small batch but of course you can make as many as you like! BIG PARTY IS COMING!!
St. Patrick Special: Lucky Nachos (with Guacamole)
Listen to: Your fave version – Whiskey in the jar
Drink: Guinness – Because it’s our first St. Patrick recipe, so let’s stick to the classics
- 2 spinach tortillas (this time we bought it, sooner or later we will make it from scratch)
- clover/shamrock cookie cutter
For the guacamole:
- 1 avocado
- 1 tbs fresh cilantro
- 1/2 chili pepper (optional)
- 1/2 jalapeno
- 1/2 medium tomato
- juice of 1/2 lime
- Take the cookie cutter of choice and stab those tortillas! They’re much harder than cookies so be prepared to use brute force on them!! Die tortilla die!
- Place your cute shamrocks on a baking pan and bake in the oven at 350° F (180° C) for 15-20 minutes. Now this depends deeply on your oven. If you feel they are not crunchy enough, you can turn on the broiler but BE CAREFUL with it, or they will become brown. And nobody wants to eat a dry shamrock!
- Prepare the guacamole: cut the avocado in half and remove the seed. Scoop out with a spoon all the good parts. Add the cilantro, roughly chopped, and the lime juice. Now blend them, if you happen to have an immersion blender that’s the easiest choice! Add chopped pepper and tomato and garnish with some jalapeno slice
Now for the final touches:
- Calories: 538, altogether
- Fridge: 2 days
- Freezable: nope
- Next day: still awesome
- Cold: not too cold, but room temperature
- Hot: nachos just out of the oven = bliss
- Re-heating: Why should you??