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Nacho Nacho Man

nacho man village people
“You can best believe that he’s a macho man”

Theme song by Village People “Macho Man” from Best Of
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The ’70s were the pinnacle of one-hit wonders and the dawning of producer-driven tracks.  This also meant the rise of the manufactured band. When French producers Jacques Morali, Henri Belolo, and lead singer Victor Willis decided to record a disco album targeted at the NYC gay community and title it Village People, there was no actual group. Just a studio band, Willis on vocals, and the producers. With the commercial success of the album, they hastily assembled a group of costumed dancers to back Willis at club performances. Later, a casting call assembled the final lineup of “Macho Types Wanted: Must Dance And Have A Moustache” and The Village People were born.

It’s easy to dismiss The Village People as a novelty act or cheesy disco, but their hits are some of the most iconic from the disco era. They were also the first gay group to break out of the club scene and become a household name. Hell, even the Navy used one of their tracks in a recruiting ad. While their biggest hit was “Y.M.C.A.”, “Macho Man” was their breakout and actually a better dance track. I saw this pun based on “Macho Man” on a t-shirt and kicked myself for never using it professionally. It was just so brilliantly obvious. 

If you need a recipe for nachos, you may have problems getting dressed in the morning. The general outline is:

  1. Put chips of your choice in a dish or on a tray
  2. Put chili, vegetables, and/or some sort of meat over chips
  3. Put cheese over Step 2
  4. Place in 350°F oven until cheese is melted and bubbly
  5. Top with your choice of salsa, guacamole, sour cream, scallion, jalapenos, etc.

Granted I’ve read quite a few articles about how to build the “perfect nachos” but really ALL nachos are perfect. Yes, ultimately some of those base chips will get soggy or not have cheese or you’ll get a giant cheesetoppingchipclump that half drops into your lap. So what?! It’s just friggin’ nachos. You’re not saving lives or anything. (Though I do believe world peace through nachos could be viable.)

For the above tray of nachos, I used Late July Chia & Quinoa chips for a base. I know this hits pretty heavy on the Brooklyn Hipster scale, but they are lighter than corn chips and get less soggy. My topping was Chili Con Tofu but I often also use a simple Black Bean Chili. I prefer chili as a topping to the meat or roast vegetables because you get a combo of textures and protein as well as some moisture from the sauce. The cheese was Colby Jack and yellow Cheddar cheese. The lime sour cream was just a few spoonfuls of sour cream and the juice of a lime. Finally, some candied jalapenos and chopped scallions to finish. Baking took about 12 minutes. Eating took less than 12 minutes.

Chili, chips, Colby jack & cheddar cheese, pickled jalapenos, lime sour cream, scallions
Makes 1 tray

1 bag of your choice of restaurant-style tortilla chips
3 cups your choice chili or meat
8-ounces of cheese, shredded
Nacho sauce (see recipe below)
Pico de gallo (see recipe below)
Lime sour cream (see recipe below)
3 scallions, chopped
4 radish, thinly sliced
Rock Candy Jalapenos

Pre-heat oven to 350°F

On a large tray or in a baking dish, spread chips out in a single layer covering the bottom of the tray or dish. Drizzle half of the nacho sauce over the chips. Put half of the chili and cheddar over the chips. Add another layer of chips. Drizzle the rest of the nacho sauce. Top with the remainder of the chili and some jalapenos. Sprinkle the remaining cheese over the tray. cheese. Place in the oven to bake for 12 minutes. 

When the cheese has melted and is bubbly, remove it from the oven. Top with more pickled jalapeno, the pico de gallo, scallions, radish, and lime sour cream.

You can best believe you’ll be a Nacho Man (or Woman).

Makes 1 1/2 cups

8-ounces cheddar, shredded
1 tablespoon corn starch
1 cup evaporated milk (fro a 12-ounce can)
2 teaspoon hot sauce

In a medium bowl, toss the cheddar with the corn starch and place it into a medium saucepan. Add the evaporated milk and hot sauce. Heat over medium, whisking constantly until cheese melts and sauce is thick & bubbly.

Thin with leftover evaporated milk to desired consistency.

Makes 3 cups

1 plum tomato (cored, seeded, and diced fine)
1 poblano, diced fine
1 red pepper, diced fine
1 jalapeno, diced fine
1/2 sweet onion diced fine
1 lime, juiced
2 teaspoon Mexican oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Place the tomato, peppers, and onion in a medium bowl. Add lime juice and spices. Mix thoroughly. Allow it to rest on the counter for 15 minutes. Place in a storage container and store in the fridge.

Makes about a cup

8-ounces sour cream
1 large lime, juiced
1/4 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Combine sour cream, lime juice, lime zest, garlic, and salt in a large bowl. Whisk to thoroughly mix. Let crema rest overnight.

Posted in bushwick, cheese, chili, chips, comfort food, cooking, food, foodmusic, grillclub, music, musicfood, nacho, recipe, snack, tex mex, vegetarian

1 Comment

  1. Pingback:Lord Of The Fries – Bushwick Grill Club

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