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"Spiker" Double Layer Nachos - A Crowd Favorite!

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

"Spiker" Double Layer Nachos - A Crowd Favorite!

Marc J. Sievers

A few days ago on my Facebook Page, I asked you to tell me what #GameDay vegetarian recipe you would LOVE to indulge in - and boy oh boy did you have some delicious ideas!  The winner would receive a signed copy of my cookbook Entertaining with Love and I would create the winning dish and name it after the them - how FUN!  Kristin from PA won with her suggestion of vegetarian nachos.  Below is my recipe from "Spiker" Double Layer Nachos (a play on her last name!).  The nachos are very fresh tasting with sauteed garlic-corn, fabulous cheeses, and a spicy ranch sauce!  You can make them in under 20 minutes with all ingredients you can easily find at your local grocery store, or you may even have them in your pantry!  I hope you enjoy!!!  


"Spiker" Double Layer Nachos

Ingredients (serves 6-8)

  • Black Beans – (1) 15 ounce can, rinsed and well drained
  • Black Olives – (1) 2.25 can, pre-sliced, drained
  • Manchego Cheese – 2 cups, freshly grated
  • Fontina – 2 cups, freshly grated
  • Green Onions – 1 cup, thinly sliced
  • Jalapeno – 1 small, fresh, seeded and finely minced
  • Garlic – 3 cloves, finely minced
  • Avocados – (2) large, peeled, ½ -inch diced
  • Lemon Juice – ½ lemon, freshly juiced
  • Frozen Corn – (1) 10 ounce bag, thawed
  • Olive Oil – 2 tablespoons
  • Sea Salt – ¾ teaspoon
  • Black Pepper – ¾ teaspoon, freshly cracked
  • Butter – 2 tablespoons, unsalted
  • Buttermilk Ranch Dressing – ¾ cup, favorite store bought variety
  • Hot Smoked Paprika – ½ teaspoon
  • Cayenne Pepper – ¼ teaspoon
  • Chipotle Powder – ½ teaspoon
  • Cumin – ½ teaspoon
  • Lime Juice – ½ lime, freshly squeezed
  • Tortilla Chips – (1) 14 ounce bag, salted

Directions

  1. Start by pre-heating the oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, toss the diced avocado with lemon juice.  Set aside
  3. In another small bowl add the buttermilk ranch dressing, lime juice, paprika, cayenne pepper, chipotle powder, cumin, and chili powder.  Stir until combined.  Set aside.
  4. In a medium sauté set over medium-high heat, add the butter and olive oil.  Once hot, add the corn, salt, and pepper.  Cook for 3-5 minutes.  Then add the garlic and continue to cook for another 1-2 minutes, being careful not to burn the garlic.  Remove from the heat and set aside.
  5. Place half of the tortilla chips in a single layer on the prepared baking sheet.  Evenly top with half of each of the cheeses.  Then evenly top with half of the beans, olives, green onions, jalapenos, corn, and drizzle with ¼ cup of the ranch mixture.  Bake for 5 minutes.  Remove from the oven and build another layer of chips, cheese, the remaining ingredients, and ¼ cup of the ranch mixture.  Bake for another 5-8 minutes, until melted and gooey!
  6. Sprinkle with more salt and pepper to taste.  Remove the nachos with the parchment paper onto a large cutting board.  Serve immediately.

Idea:  Serve the fresh avocado and remaining ranch sauce in small bowls on the side.