**Nacho-sagna**

This is just my way of making nachos, takes longer than basic but its worth it, oh trust me!

VERSION ONE

• bag of Doritos (I use Spicy Nacho flavoured, as I will eat the remainder of the bag happily)
• Salsa (medium works best, as you get a slight kick of woo! from it)
• 1-2 cups monterey jack cheese, shredded (mmm for pre-shredded bags!)
• 8oz (230g) chicken

Cook the chicken (grilling is good, adds that "mmm, grilled food!" effect to it all) and then shread it. Throw (back) into a pan and pour some (1/3 a jar?) of the salsa on. Let it simmer for a bit.

(Sometimes we substitute the chicken for ground turkey, its faster and quite possibly tastier! And change is always awesome)

Pretend you are making lasagna. Get a lasagna-type dish out, cover in aluminiun foil (saves dirty dishes later, and also prevents hand-burning whilst eating!)

Make a layer of the doritos, trying to cover as much space as you can with the chips. The flat, unbroken ones work best for this bottom layer.

sprinkle the salsa-y chicken on the chips (is messy, but this works best using your hand. You get a better sprinkle that way)

Add cheese.

Repeat 3-4 times, or as much as you can possibly fit in your dish (assuming there are more than 2 people that will eat this!)

I sometimes sprinkle a different coloured cheese (like cheddar) on top, just to make it look cool.

Cook in a 350F oven for 10-12 minutes, or until cheese is melted.

When it comes time to serve, just pull the whole nachosagna out via the al-foil and place on a big plate.

Enjoy!

 (uncooked image)

VERSION TWO

• ‘Restaurant style’ Tostitos (I like these because they are big and… well, big. Plus they are all natural!)
• 3 scallions/spring onions
• 1 medium red bell pepper/capsicum
• 2 cloves garlic
• 2 chipotles, and a little bit of the adobo sauce they come in in the can.
• 1 package ground turkey (I get the leanest version, and it is about a pound of meat I think)
• 1 package ‘mexican blend’ shredded cheese

I chop the scallions and bell pepper very fine, so they are tiny little pieces. Garlic cloves get minced, or chopped as small as you can. Same with the chipotles, but I have trouble with these so they always end up kinda big pieces (best to wear disposable gloves or something when dealing with the chipotles, the stingy part of chilies will stay on your hands and hurt if you touch your eyes!)

Jake cooks the turkey until it is cooked through, and while it is cooking he breaks it up into little pieces. Then the veggies/chillies are added and it is cooked until it isn’t wet looking.

Use the above construction method.

Throw it all in the oven until the cheese on top looks done, about 10-12 minutes I think. 350F oven.

YUMYUM!

My favourite way to eat these is to grab two similar sized chips and put them together like a sandwich. It is tasty, and it helps me reduce the amount of mess the nachos cause.