Thursday, February 4, 2016
Hard to believe that it's been 4 weeks since I posted and this week we're doing two NEW posts, right?! Sometimes I have inspiration and sometimes I don't. I'm not trying to force it any more since this year I've decided to focus on the balance in my life. Admittedly, I don't have much balance with work and family and John and the downtime I need to make sure all of those things happen but balance is still important and something that I strive to do better.
Long winded way I guess of saying if I don't feel like posting a recipe, I'm not going to. But, hopefully the next few months will be inspired ones and we can enjoy them together! Balance is also about taking time out of hard work and pressure to find relaxing time. John and I have a few wonderful vacations planned over the next few months, both with family and without that I'm really looking forward to!
For now though, onto the Super Bowl! These nacho fries are so delicious and a big hand really goes to John for helping me with them! They're so easy to make but also a nice twist on a normal nacho that I think it's something everyone should have on their table on game day! Mix it up by adding some barbecued meats if you're a Carolina fan or Salsa Verde if you're a Broncos fan and call it a day! The best part is, you can use whatever you want in the cabinet. I won't tell...
1 1-lb bag of frozen waffle fries
2 tablespoons butter
2 tablespoons flour
1/4 cup milk
6 ounces cheddar cheese, shredded
4 ounces pepper jack cheese, shredded
1/4 cup enchilada sauce
4 tablespoons sour cream
cilantro to taste
Preheat the oven to 400 degrees F. Place frozen fries in a single layer on a large cookie sheet that has been lightly greased with cooking spray.
In a medium saucepan over low heat, melt the butter. Add flour and whisk well. Add milk, whisking until it is fully incorporated with no clumps. Then, slowly add 4 ounces of cheddar and 4 uonces of pepper jack cheeses, whisking until melted.
Pour over the fries evenly. Top with remaining cheddar cheese shreds and bake 12-15 minutes until fries are crispy. Meanwhile, combine enchilada sauce and sour cream. Drizzle over the tops of the hot fries. Add cilantro and serve immediately.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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