10-minute nachos

Ahoy, fellow food enthusiasts and sailing souls!

Welcome aboard El Burro, where the salty sea breeze meets the aromatic scents of our galley adventures. I’m Greg, your culinary captain, and this is our floating kitchen on the waves.

Starting this food journey at sea, I found joy in making tasty meals in our confined yet charming space of our sailboat’s galley. Now, it’s time to share these delicious adventures with you under the blogging name ‘The Salty Spoon’.

Come with us as we sail, discover hidden spots, and cook up tasty dishes that go beyond the ordinary. Whether you’re a seasoned sailor, someone dreaming of the sea, or just love good food, The Salty Spoon is your culinary inspiration.

Enjoy the journey, delicious bites, and a sea of flavors. Bon appétit and happy sailing!

Greg

Captain of the Galley aka The Salty Spoon

---

Ingredients Needed:

Bag of nacho/tortilla chips 🌮
Tomatoes 🍅
Canned Corn 🌽
Garlic 🧄
(Spring) onion 🧅
Grated cheese 🧀
Optional: Beans 🥫, leftover meat 🍖, or (canned) fish 🐟

Instructions:

1. Place the chips on a baking tray and put them in the oven while you preheat the grill for 5 minutes.

2. Chop the tomatoes, garlic, and onion.

3. In a mixing bowl, combine the chopped ingredients with canned corn and any optional ingredients like beans, leftover meat, or canned fish. Season generously with pepper, salt, cumin, and chili to taste.

4. Once the grill is preheated, remove the baking tray from the oven and evenly distribute the tomato mixture and grated cheese over the chips.

5. Place the loaded tray back into the oven under the grill setting.

6. Grill for about 10 minutes or until the cheese is melted and bubbly, and the chips are crispy.

Serve hot and enjoy your delicious nachos! 🎉🔥