We just got back from an overnight stay in Savannah, Georgia. Which was freaking awesome.
I always think traveling with the baby is this big extravagant thing. Just a heads up…I have been known to over exaggerate – but I think it makes life more fun. Anyways, traveling with the babe is so easy. He loves being outside. Especially if we are walking around, (while dad carries him in the Baby Bjorn) he’s as happy as a clam.
Somehow I started singing a song to Coop on the drive how with the word “Nacho” in it. We make up a lot of songs around here. It happens. Once I said the word nacho though, Mark and I both said “Stop. Nachos sound amazing right now.” So naturally we had to make nachos for dinner.
I made Mark go out and get all the ingredients though.
To change it up I decide to make Chicken Fajita Nachos. The ingredients we needed to buy were tortilla chips (obviously), bell peppers, red onion, chicken breast, refried beans, pico de gallo, shredded cheese, salsa, guacamole, sour cream. Basically I had nothing in my fridge…
I grabbed a baking sheet and layered the tortilla chips on first, and then sprinkled cheese on top. I scooped piles of refried beans on top of the cheese and topped that with more cheese. You can never have enough cheese.
Meanwhile I put some olive oil in a skillet and tossed the bell peppers and onion in. I added chili powder, garlic salt, red pepper flakes, and onion powder. Once the bell peppers were tender, I added the thinly sliced chicken breast slices, added more spices, and then removed it from the stove once the chicken was cooked through.
I topped the tortilla chips with the chicken mixture and broiled that for about 2 mixtures to get the cheese all nice and melted. The last step was dolloping everything with salsa, sour cream, and guacamole.
And then, of course, sprinkling on some more cheese.