I am passionate about nachos.  I’m kinda like a little scavenger when it comes to the crunchy finger food.  I am constantly on the hunt for a good plate of them and when I find one, I practically lick it clean.  The problem is they are sort of hard to acquire.  I’m not talking about the fake plastic cheese version that every movie theater and ballpark carry. I’m talking about the kind that are loaded with fresh guacamole, crumbled cheese, chopped grilled meat, cilantro, and a wonderful helping of spicy salsa.  Yes, those are the nachos I dream of.  Most of the time the only way to devour a spectacular dish of this stature is to make them yourself.

Ever since the news that Walmart was going to carry ‘Wild Oats Organic’ hit the press, I have been dying to try the new organic corn chips, with one thing in mind… NACHOS! Today is the day, I found the corn chips at my local Walmart along with wild oats black beans and spicy hot salsa. I grabbed a couple of other ingredients and the rest is just a faded memory, because the plate is gone.  I miss you already nachos, until we meet again (probably next week)!

Ingredients for nachos:

• 1 – bag Wild Oats Organic white corn tortilla chips
• 1 – can Wild Oats Organic black beans or pinto beans (drained)
• 1/2 – cup corn kernels
• 10 – cherry tomatoes (cut into 4’s)
• 1 – jar Wild Oats hot salsa
• 1 – grilled chicken breast (cubed)
• 1 – cup guacamole
• 1/2 – cup queso fresco
• 1/4 – cup sour cream
• 1/8 – fresh cilantro leaves
• 1/8 – cup olives

Directions:

1. Place a handful of chips on a platter.
2. In a small bowl combine black beans, corn kernels, and diced cherry tomatoes. Mix to combine.
3. Spoon half of the bean mixture over the chips.
4. Add a few spoons full of salsa over the top, along with chicken and guacamole.
5. Crumble 1/2 of the queso fresco, dollop sour cream, and sprinkle cilantro and olives.
6. Repeat process with remaining ingredients.
7. Enjoy!

Did I ever mention that I’m obsessed with the Los Angeles Dodgers?  Well I am.  So much so that we recently changed our cable company of many years because it no longer showed Dodger games.
 A few days ago I got a call from the Dodger’s front office asking me to come on down to the stadium to try out the new food items on the menu.  You could imagine my freaking utter happiness!

It’s very cool what Executive Chef Jason Tingley is doing for Dodger Stadium these days.  He’s revamping the food selection for those of us that are going to ballgames this summer and also want a little more to eat than just a Dodger Dog.  Not that there is anything wrong with the classic, beloved Dodger Dog.  25,000 Dodger Dogs are sold at every home game, an amazing number by any standards.  It’s just that now and again, food freaks like myself want a variety and oh man, is there a variety now!

First, with the new addition of the restaurant stand, Tommy Lasorda’s Trattoria, you can find things like artisan cheese pizza (inspired by Chef Jason’s trips to Portland, OR),  chicken pamasian sub, the meatball sub, and Tommy’s personal favoratite, meatballs and pasta to which Mr. Lasorda says tastes the closest to the way his mama used to make.

Let’s move on to the BBQ shall we?  Chef Jason Tingley really put out all the stops with his BBQ Beef Brisket Sandwich.  He says he’s willing to challenge anyone in the city to a BBQ Beef Brisket cook off.  Yes, its that good!  The Japanese jidori chicken is pretty darn delish also.  It has a potent spicy kick to it… but nothing you couldn’t  handle.  Then there is the old fashioned, Mexican street elote (Roasted Corn.)  It has all the trimmings and topped with mayonese and seasonings.

Speaking of Latin flavors, the new Souveneer helmet nachos are to die for.  They are time honored with the ingredients:  Cheese, carne asada, beans, creama, toped off with a pico de gallo.  They went really well with the limited time “Cuban Dog.”  They’ll only serve them when they play the Miami Marlins but its so worth the wait.  They taste amazing with pulled pork, a piece of ham, a slice of cheese and a pickle on a dog.  Wow factor!  Chef Jason Tingley wanted to name it the “Puig Dog” but he didn’t want to hurt the rest of the player’s feelings.  (Awe…)

A funny story from this evening:  Druing my food tour, I kept saying to Chef Jason that there isn’t enough simple sweet offerings in the stadium.  I said that a Dodger cookie would be nice and that they should consider making them on a regular basis.  I’m sure I was bugging him to no end.  But after the tour was well over and we were deep into the Dodger game, at the 7^th inning stretch, I was brought 5 freshly baked chocolate chip cookies that were made just for me by the chef!  I know, Im spoiled!

Oh BTW, the Dodgers won that night which was a nice capper to the amazing food-frenzied evening.  I highly recommend you give the new selects a try.  You won’t be sorry.

 GO BLUE!