J is the Children's Services Librarian at the Churchill County Library. Currently J is undergoing chemotherapy and modeling an increasingly wide variety of hats.
OK, confession time: Nothing makes me happier than a recipe that uses up a bunch of stuff just sitting in the fridge. Because I’m just cooking for myself most of the time, my fridge is constantly haunted by half lemons, quarter cans of beans, tomato remnants, and the ends of onions.
A cheesy, nacho-y skillet not only provides the perfect way to use up all these items, but it also means testing new chili powders and flakes. This month, it was the Churchill County Library’s spice of the month: Low and Slow Chili Powder. If you’d like to try it too, just stop by the library during the month of May to pick up a sample.
Time for confession number two: I have about 10 different chili powders, and I love trying them in different dishes. Some are very spicy, but some are mild and sweet and just as good. I feel silly admitting it, but just smelling the different powders and flakes makes me happy. For much of my life, I thought I didn’t like chile peppers because I don’t like jalapeños, but there are so many more chiles out there to try. And if you don’t like the green (unripened) version, try the ripe version or dried version, each likely with a different name.
Last confession: I don’t like celery or cooked carrots, and use peppers to replace both in recipes, poblanos for celery and red or orange bell peppers for carrots. I always have peppers in the fridge, and that’s what makes this nacho skillet one of my favorite recipes. And the substitutions and combinations are endless. Have half a tomato? Throw it in. A couple of mushrooms that need somewhere to go? Check. Leftover rice? Yes, please. Put the rest of that lonely block of cheese through a grater and call it good.
Nacho Skillet
I love Herdez Salsa Ranchera, but you can use any enchilada or other sauce you like. You might need to increase or decrease the amount depending on how thick you want the dish to be.
1-2 tbsp olive oil
1/2 medium white onion, chopped
1 poblano pepper, fine dice
2 bell peppers, fine dice
2 tsp chili powder
1 tsp smoked paprika
1 tsp oregano
4 cloves of garlic, minced
3/4 c salsa ranchera (or enchilada sauce)
8 oz low-sodium black beans
1/2 cup corn kernels
1-2 cups shredded Mexican blend cheese
1/2 lemon
Avocado
Chips
Preheat the oven broiler, and make sure the oven rack is close to the element. Wash hands.
Heat oven safe skillet on stovetop and add 1 tablespoon of oil. When oil is hot, add onion and peppers. Continue cooking until the onion is soft and translucent. Add more oil if the pan starts to dry and/or burn veggies.
Add chili powder, paprika, oregano, and garlic, and stir for a minute, not letting the garlic brown. Stir in salsa ranchera, black beans, and rice. Squeeze juice from half a lemon over the mixture. Add more salsa ranchera if the mixture is too dry. Let simmer until thickened.
Turn off heat and sprinkle cheese over the top. Move the skillet to the oven and watch closely for the amount of browning you want on the cheese. Remove from the oven and let sit for a few minutes before digging in.
Top with avocado, tortilla strips, fresh onion, or whatever other toppings you like.
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