Last week my husband and I took a Anniversary/Christmas trip to Jackson Hole, WY for three days of skiing. Each day we tried somewhere different for our apres ski drinks and snacks…but one theme remained consistent at each location – Buffalo nachos. Buffalo nachos were on every Apres menu we saw, and I am pretty sure that they were on every restaurant’s menu we dined at as well. So here is my take on what I think was in these nachos. We enjoyed them – as you will see!
Buffalo (or any type of meat) Nachos
1 lb chopped buffalo meat, ground beef, diced or shredded chicken
1 bag tortilla chips (I prefer El Milagro for nachos)
2 cups shredded cheese, like a Mexican style mix or cheddar-jack mix
1 medium tomato, diced
1/4 cup sliced black olives
1/4 cup sliced jalapeno peppers
1 cup chili, heated
1/4 cup sour cream
1/4 cup guacamole
1/4 cup salsa or pico de gallo
salt & pepper to taste
Preheat oven to 350 degrees.
In a large frying pan over medium heat, brown your choice of meat with salt & pepper. Break the meat into small pieces while cooking. Drain off the grease, and set aside.
Place the chili in a saucepan over medium heat, stir until heated through.
Layer tortilla chips and cheese on a large oven safe platter. Arrange the meat on top, and cover with more cheese. Bake in the oven for 15-18 minutes, until all the cheese has melted. Then top with remaining ingredients and enjoy!
These nachos were devoured at the Mangy Moose in Teton Village. I can’t believe we left one stinking chip on the plate after all that…. These are great for Apres Ski, as an appetizer or even a late night snack! I really want some nachos now after writing this blog post. REALLY want some nachos. Seriously.