Whether it’s a meal or just a snack, it’s hard to beat a plate of nachos. There are so many ways to fix them, and the flavor changes each time you vary the ingredients. I thought I’d tried every variety available, from those made with ground beef and nacho cheese to those made with grilled chicken and Monterey Jack cheese.
However, Hawaiian Nachos are in a class of their own. You might not think nachos made with pineapple and ham would work, but the sweetness of the pineapple adds just the right touch to the peppers, red onions and tomatoes.
It may take a little time to chop and dice the ham and vegetables in the recipe, but baking time is a mere five to eight minutes. You’ll love every crunchy bite.
HAWAIIAN NACHOS
2 tablespoons olive oil
1-1/2 cups diced cooked ham
1/2 cup chopped red onion
1/2 cup chopped green sweet pepper
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
5 cups large tortilla chips
1 (14.5-ounce) can diced tomatoes, drained
1-1/2 cups diced fresh pineapple, drained
Preheat oven to 400 degrees.
In a non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham; cook and stir for 2-3 minutes or until browned. Transfer to a plate. Heat the remaining 1 tablespoon oil in the skillet. Add the onion and pepper; cook for 2 to 3 minutes or until just softened. Remove from heat and stir in the ham. In a bowl, mix together the two cheeses.
Place half the tortilla chips in the bottom of a 9-inch-by-9-inch-by-2-inch baking pan or 1-1/2 quart baking dish. Sprinkle with half the cheese, half the ham mixture, half the tomatoes, and half the pineapple. Repeat layers, starting with the remaining tortilla chips. Bake for 5 to 8 minutes or until cheese is melted and bubbling. Serve at once.
