Easy to make, these boat-friendly nacho recipes are a great snack on the water. Each recipe serves 4 people.
Nachos create an instant party atmosphere. They are fun to eat and quick to make for serving with impromptu cocktails. Plus, you can make nachos from leftovers and/or canned pantry ingredients. Once, on a boat delivery, we made delicious chicken nachos with canned chicken, canned tomatoes, jarred queso, chili powder, cumin, and pickled jalapeños. Below are my favorite boat-friendly nacho recipes.
Taco Meat Nachos
Taco Meat:
1 lb. ground beef *
1 package taco seasoning or make your own (see next column)
¼ cup water
12 oz. tortilla chips
1 cup cheddar or jack cheese, shredded
Optional toppings:
½ cup bell pepper, chopped
½ cup pickled jalapeño peppers
1 cup onions, chopped
1 cup avocado, sliced
½ cup cilantro, chopped
1 cup sour cream
1 cup salsa
Hot sauce
Brown meat in a heavy skillet. Sprinkle taco seasoning over meat and stir in water. Simmer uncovered until meat is cooked through. On an oven-safe or microwave-safe platter, spread tortilla chips, half cup of cheese, top with hot taco meat, then remaining cheese. Broil** until the cheese melts. Serve with optional toppings on the side.
* Use ground chicken, turkey, chorizo, sausage, lamb, or beans (black, pinto, red beans, or refried beans).
** If you don’t have an oven, heat in a microwave oven, on
a grill, or on a stovetop in a covered frying pan.
Taco Seasoning
1 Tbsp. chili powder
1 tsp. cumin powder
1 tsp. garlic powder
2 tsp. onion powder
½ tsp. salt
This recipe will season 1 pound of ground meat. Mix ingredients together. Store in a waterproof container.
Creamy Chicken Nachos
4 cups cooked boneless skinless chicken, diced (store-bought cooked rotisserie chicken or canned chicken also works)*
12 oz. cream cheese, softened (if unavailable, use crème fraiche, jarred queso, or Cheese Whiz)
1 jalapeño pepper, seeded and minced (optional)
2 garlic cloves, minced
1 tsp. each chili powder and ground cumin
(or 2 tsp. taco seasoning)
½ tsp. salt
¼ tsp. pepper
12 oz. tortilla chips
1½ cups cheddar cheese, shredded (not necessary if using queso or Cheese Whiz)
Optional Toppings:
½ cup cilantro, chopped
1 cup each onions and sweet peppers, chopped
½ cup pickled jalapeño peppers
Bottle of hot sauce
Combine chicken, cream cheese, pepper, garlic, chili, cumin, salt, and pepper. Warm in a microwave or on a stovetop. Place tortilla chips on an oven- or microwave-safe platter, top with half of cheese, then chicken, and sprinkle with remaining cheese and broil, bake, grill, or microwave until cheese melts. Serve with toppings on the side.
* I have also made this recipe with 1 pound of either cooked diced turkey, small shrimp, or 1 pound of crab meat.
Pair Your Boat-Friendly Nacho Recipes With The Right Drinks
Frozen Limeade Margarita
1 cup tequila
½ cup triple sec or other orange liqueur
12 oz. can of frozen limeade
Ice
Mix tequila, triple sec, and melted limeade in a pitcher. Add ice. For a Frozen Margarita: Add tequila, triple sec, and frozen limeade to a blender or food processor. Put ice in the blender until it is filled to the top with ice. Blend for about one minute until all ice particles are gone and it has a slushy, frozen consistency. Serve with a salt rim.
-by Lori Ross
