Nachos rolling in hot with a new summer look!
We don't know about you, but our spring has been something of a damp squib. It rained pretty solidly throughout AprilMay and while the garden is now as lush as it's been in years, we haven't had much of a chance to get out there and enjoy it. Now, at last, the heat is on, the tees and shorts are in rotation, and we're ready to get into the swing of the season.
There's nothing fundamentally seasonal about nachos—the typical toppings of beans and cheese are, after all, available year-round. But those heavy ingredients can load down a dish that works just as well with lighter summer fare. For this recipe, we decided to keep the cheese , but we removed the beans and replaced them with a bright mixture of summer produce: grilled corn, juicy tomatoes, diced onion, sliced jalapeños, and pickled radishes.
You can also make the barbecue sauce ahead of time, if you prefer. At this stage of the year, we like to slather it on pretty much anything we can get away with—it has sweetness and depth from brown sugar and molasses, enough savory flavors to provide balance, and the bourbon ends up adding a smoky aroma once all its alcohol is cooked out. We toss the sauce with shredded, cooked chicken meat .
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