Pepperidge Farm sent me two bags of their new Baked Naturals tortilla chips to try. And thanks to them, they are also going to give some to one of my readers!
These chips are so good, whether you eat them right out of the bag or use them in a recipe. I have to confess that I ate almost the whole bag of the nacho cheese flavor before I knew it because they were that good. One of the things I liked most about these chips is that they are not hard like some tortilla chips can be, and that is important in a household where a denture wearer lives.
I decided to use the plain, simply tortilla flavor in one of my favorite recipes, Shrimp and Black Bean Nachos. I made up this recipe years ago, after eating some Shrimp Nachos in a now extinct restaurant in Atlanta. One thing I like about this recipe is that you can use just about any vegetable you like in it and it still tastes good. Here is how I made it the other day:
Shrimp and Black Bean Nachos
1 bag Pepperidge Farm Baked Naturals Simply Tortilla Chips
1 can black beans
1 small can sliced black olives
3 green onions
12 cherry tomatoes
1/2 green bell pepper
1 yellow summer squash
1/2 cup shredded cheddar cheese
Grill the shrimp, tomatoes, bell pepper and squash until done. Put a generous handful of Pepperidge Farm Baked Naturals Tortilla Chips on microwave safe plate. Use your hand to grab a generous handful of black beans on each plate on top of the chips. Add sliced black olives, and sliced green onions. Add half of the grilled shrimp and vegetables to each plate. Top each plate with half of the cheese. Microwave about one and a half minutes until the cheese is melted. You can add salsa and sour cream if you like it.