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Date Night Nachos

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I would love to go out on lots of dates with my husband.  Its nice to get away, see a movie and go to a restaurant.  Unfortunately. that can be costly and difficult with kids.  We have four kids and we find that often our date nights happen after the kids are in bed, meaning they don’t start until about 9:00 at night.  And most of our date nights happen at home.  I’m actually okay with this.  I love that we save money, get some quiet time together, in the comfort of my own home.  Often sitting around the t.v. in our pajamas.  I always look forward to September because many of our favorite shows of their season premieres and start up again.  We love hanging out, enjoying our favorite show and eating dinner together.  Our favorite Date Night meal is Nachos.  Honestly, we probably make them more often then we should but we love them.  And yes, they look quite romantic eating right from the cookie sheet over a striped orange beach towel! 🙂

Date Night Nachos

Bag of Hint of Lime Tostitos
2 pieces of chicken.  (My husband grilled ours with the Fire Roasted Tomatillo Salsa)
1/4 onion chopped
1 cup mozzarella cheese
1 cup mild cheddar cheese
2 tomatoes chopped
Sour Cream
Cilantro (we love cilantro on ours but didn’t have any on hand.  Big Bummer.) 

They are so easy to make and so delicious!  

1. Cover cookie sheet with Foil. Preheat oven to 350 degrees.
2.  Layer thin layer of chips on cookie sheets.
3. Top with 1 piece of chicken cut in slices. Spread evenly over chips.
4. Spread 1/8 c sliced onion over chicken.
5. Top with 1/2 cups of each cheese.
6. Repeat one more time.
7.  Serve with tomatoes, sour cream, salsa and cilantro. 

My husband loves to make his own salsa.  I enjoy eating the Salsa that he made.  He used the Fire Roasted Tomatillo Salsa to marinade and grill the chicken for the nachos.

Fire Roasted Tomatillo Salsa


12 tomatillos 12 baby mixed heirloom tomatoes Half a large onion 2 1/2 red/yellow/orange bell peppers 1-3 jalapeños 2 large vine ripened tomatoes 2 teaspoons salt 2 teaspoons cumin 2 teaspoons paprika 2 teaspoons chile powder 3-4 tablespoons garlic powder

1. Fire roast veggies on hot skillet
2. Remove seeds from peppers. Note: You don’t need to cut or skin veggies
2. Mix all ingredients in blender. 


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