Nachos w/ Spinach, Potato & Pecan Quiche
These Christmas nachos are made from leftover potato, spinach, sharp cheddar cheese, dry white wine, milk, ricotta, and pecan quiche. One of the simplest ways to repurpose meals that you already have lying around is to turn them into nachos! Most leftovers sprinkled on top of tortilla chips and drowned in cheese turn out to be an absolutely fabulous idea. Top off with a little bit of sour cream and hot sauce? And you've got yourself an entirely new and delicious dish.
Equipment
- Baking Sheet
- Oven
Ingredients
Spinach, Potato & Pecan Quiche
- 3 Yukon gold potatoes sliced
- 1/2 lbs. spinach chopped
- 1/2 c. sharp cheddar cheese or parmesan
- 1 c. pecans crushed
- 10 eggs
- 3 cloves garlic minced
- 1 tbsp. dijon mustard
- 1/4 c. dry white wine (I used sauvignon blanc)
- 1/4 c. milk (I used whole)
- 1/2 c. ricotta
- dash salt
- dash pepper
Nachos
- ~1/3 c. quiche (1 slice)
- ~2 handfulls tortilla chips
- 1/2 c. cheddar cheese grated
- dollop sour cream
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Quiche w/ Spinach, Ricotta, Pecans & White Wine. This takes about an hour and requires a baking dish and oven. You can easily toss any leftovers that you have on hand into a burrito for the same kind of effect! It's a great way to put a spin on leftovers and make what seems like an entirely new meal.
Cook Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread the toppings evenly across the tortilla chips.
- Sprinkle with cheddar cheese and sour cream.
- Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
- Once the nachos are done cooking, remove from the oven and top with avocado dip and hot sauce.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
- I also have an entire article on The Fundamentals of Making Nachos with suggestions on settling the microwave vs. oven debate and give tips on serving size, topping order, and potential ways of reheating.