Ingredients:
1 bag totopos chips (or standard tortilla chips);
1 cup (250 grams) barbacoa meat in Oaxaca mole con chocolate (any pulled pork or roasted chicken will work);
1 can chipotle peppers in adobo sauce (you can use fresh jalapeno peppers or any other hot chilli peppers or skip it at all);
1 can sweet corn (I always add corn in my Mexican-style recipes);
1 1/5 cup Oaxaca cheese
Preparation:
Put a layer of totopos on the bottom of Omnia’s silicone liner.
Put a layer of the meat over the chips. Sprinkle some corn and peppers.
Lay strips of Oaxaca cheese over the toppings.
Cover with a loose layer of totopos. Add more Oaxaca cheese on top of them.
Bake on the gas stove top for 10-15 minutes or until the cheese is melted and golden.
Open a beer! Enjoy!
I know it is not exactly a recipe, but that is the beauty of making nachos. It is one of the easiest dishes to make. I often make nachos at home, and as the ingredients I can find in my fridge always vary, the taste is always different. But it is always GOOD!
I was a little worried about how the nachos would turn out if made in the RV in an Omnia oven. That was the first dish I made in Mexico, and for the first time, I used Omnia to cook and not only warm the premade food.
On our overlanding trip to Mexico, we stopped at an RV camp in Santa Maria de Tule. We went to visit the famously huge tree of Tule, and on the way back to the camp, we stopped at a street vendor to buy barbacoa meat with the famous Oaxaca-style mole con chocolate. At the small local store, we found fresh Oaxaca cheese and totopos, and the plan for dinner was ready.
The Omnia stove exceeded my expectations, and the nachos were outstanding. Especially if you have a cold Corona or Modelo beer on the side 🙂
hit the road... 