I call them World Class, not as some ploy to foist a recipe on you, nor to trick you into pinning these pictures. I simply state a fact. These nachos are fantabulous. I was inspired by Jo Lynn's exuberance over her own nachos last week, and finally Adam got sick of hearing my desperate nacho yearnings.
What's great about that dish up there is that the chips on the bottom -- they don't get soggy. They don't hang limp. They will sit all perky on your fingertips, loaded down with cheese sauce and pico and lettuce and guacamole, all the way to the last crunchy bite. Don't you hate eating nachos in a Mexican restaurant, when the chips on the bottom are just a mass of soggy tortilla? (Okay, you don't really hate it, because you'll eat it all anyway.) Just get a fork, roll them up, and eat them that way. So sad.
These chips don't do that :)
Tonight? He's making us BLTs. Yummm.