Grilled Succotash with Pesto
I'm not quite ready for summer to end!
Happy post holiday, everybody. We had quite the eventful weekend! We went to OMSI for the first time (fun!), barbecued with friends and generally had a great time. Oh, and we had nachos for dinner. Voila:
Listen, sometimes you make very nice dinners like roast chickens, pastas with a nice sauce or something. Those “grown up” meals are definitely the norm at our house, and we love making them together.
But then… sometimes it’s fun to make something silly and easy. Like nachos.
But back to that “grown up” part… just because you’re making nachos doesn’t mean you are just going to melt some cheese on some chips. It’s time to take it to the next level.
We made a chili topping that was basically chili with a lot less liquid – more of a paste, haha. And then, I blended up some avocado, jalapeño and sour cream together to become the most delicious spicy, creamy topping ever. We topped it all with salty, crunchy radishes and cucumbers. Oh, and we used Juanitas, the greatest tortilla chips in the entire universe. Basically, success all around, and it took maybe 20 minutes to throw together.