There’s a diploma from Cornell University hanging up in Nachojawn HQ, and Mr. and Mrs. Nachojawn headed up the other weekend for Cornell Reunion. We had booked a place describing itself as a “Rustic Bohemian Treehouse” located on Lake Cayuga for us and two other couples.
And after a leisurely afternoon on the Finger Lakes Wine Trail, we fired up the toaster oven to make some nachos from Wegman’s purchased ingredients. Here’s the result:
Blue corn chips, Tostitos salsa, colby jack cheese, sour cream, black beans and fresh avocado on top. I kept my nose out of the ingredient purchasing, but it is a decent lineup, save for the salsa. If you’re foregoing the meat, you gotta get a little more interesting with your flavor profile.
The toaster oven did a good job heating up the nachos, the avocado was perfectly ripe, and I don’t think there was a leftover chip on the two trays.
Dr. M’s Vegetarian Nachos – 3.97/5 pickled jalapenos – eat these with your buddies on Lake Cayuga
nachojawn 
Very fair review. Of course, any food scientist worth her salt will tell you that context significantly influences nacho taste perception. http://www.mnn.com/food/healthy-eating/stories/the-science-of-taste-why-everything-from-sound-to-shapes-can-affect-your
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Doctor – thank you for taking the review in the spirit in which it was written. I would have been interested in seeing how the Hillcrest broiler nachos would have fared.
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Hillcrest broiler nachos are like sandlot baseball. Overrated.
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