Leftover Makeover - Pasta to Nachos recipe
Not a wise time to be wasteful, so how are you gonna spruce up your leftovers? Show off in the comments and tell me how I did...
Chicken Fettuccine (Texas style) with Terlano Rosé of Lagrein. A deeply colored, structured Italian "rosato" from the town of Terlan in Alto Adige... and yes it paired perfectly.
Dinner, The Night Before Last.
Quarantining can be boring, so to make cooking a little bit more entertaining, my wife and I challenged ourselves to make a pasta using only our oldest groceries. Rather anticlimactically, the ingredients spelt out Chicken Fettuccine Alfredo. So we decided to challenge ourselves some more by adding a Texan twist to our pasta.
I was shocked to notice how well ingredients like Worcestershire sauce, Chili powder, and Chipotle, worked with an otherwise Italian seasoned chicken. In another pan I sautéed yellow onions and button mushrooms with Jack Daniels Whiskey and butter. The broccoli was roasted, well-done, with olive oil, salt and pepper. We made a rich buttery cream sauce and lightly coated our pasta to avoid drowning the other ingredients. The finishing touches were shaved Parmigiano Reggiano and a splatter of fresh chopped parsley.
The Makeover... Nachos!
Cast Iron Nachos before the oven.
Tonight, I was far lazier than pasta night. So I tried to put together a dish with the leftover Texas-Italian chicken. I diced it up and tossed in a bowl with some Valentina's Mexican Hot Sauce, and nuked it for a few seconds. The sauce took over any out-of-place flavors and made it taste very Mexican. At this point I just layered the pan with chips, chicken, extra-sharp Cheddar, Pepper Jack, and Jalapeños. Then I put it in the oven for 6-minutes at 375 degrees Fahrenheit.
Cast Iron Nachos after the oven
After making a bit of guacamole, it took me no more than 10-minutes to make some of the most epic nachos I've had in a while, and I did it using strangely seasoned leftover chicken.
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Thank you for the privilege of your time.
- The Angry Somm