NA­CHOS, SIM­PLE AND SUB­LIME

Cruising World - - Under Way - —by Lorelei John­son

While cruis­ing on Sasha, our Is­land Packet 40, my hus­band, Radd, and I al­ways wel­come guests. We were in the Ba­hamas, hav­ing made our fourth cross­ing from Ponce In­let, Florida, our home port. Our nephew, Lo­gan, and his fi­ancee, Lind­say, had just joined us for a week of cruis­ing in the Aba­cos. It was their first Ba­hamas visit, and their first sail­ing cruise; they were ea­ger to par­tic­i­pate in the sail­ing and learn about both. ¶ When cock­tail-and-appetizer time came, we wanted to serve some­thing sub­stan­tial. Be­fore long, fry­ing-pan na­chos were born! Our cre­ation was a hit with our young guests. In the Ba­hamas, in­gre­di­ents were a cinch: We could find large blocks of cheese at rea­son­able prices, even in re­mote gro­cery stores. Chicken and tor­tilla chips could be found in most places. These easy na­chos can be made very sim­ply, even with just tor­tilla chips and cheese, or made heartier us­ing a va­ri­ety of top­pings, de­pend­ing on what you have on board or can find in lo­cal mar­kets (see “Na­chos Sub­lime” be­low for sug­ges­tions). From the sim­ple to the sub­lime, fry­ing-pan na­chos are quick, easy, use only one pan to pre­pare and serve, and can be made even in a very ba­sic gal­ley.

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