Commodore Cooking: The Year in Review

As I formulated the concept for this blog, I knew it would be a challenge to my culinary creativity and cost control abilities. From quiche to cobbler and muffins to mug cake, Commodore Cooking served up 32 recipes made with ingredients purchased from solely Vanderbilt University Markets, one "feature ingredient" recipe, one recipe made with ingredients not readily available in Vanderbilt University Markets, one cost comparison, and two interviews. The 2011-12 school year was certainly filled with both cooking triumphs and cooking disappointments but I can honestly say that I have enjoyed everything about this blogging experience. I want to thank those of you who have taken the time to read my blog and I especially want to thank everyone who has patiently reviewed my recipes week upon week. Even if you are an occasional reader of my posts or a one time taste tester of my food, I hope that you too have enjoyed your experience with Commodore Cooking. Although this post officially marks the end of Commodore Cooking, I am looking forward to many more cooking and baking adventures beyond the limits of Vanderbilt University Markets.    

Nachos

Cinco de Mayo commemorates the victory of the Mexican militia over the French army at The Battle of Puebla in 1862. In the United States, it is observed as a celebration of Mexican heritage and pride and commemorates the cause of freedom and democracy during the first years of the American Civil War. Celebrations assume a wide variety of forms including the display of banners, music, regional dancing, and of course, food and beverages. Therefore this week's recipe is a celebration of Mexican cuisine. These nachos go beyond the simplest form of tortilla chips and shredded cheese to include a variety of toppings including the smoky flavor of hickory BBQ riblets and a sweet bean and corn mixture. The bean and corn mixture may be purchased in Nectar. All other ingredients may be purchased in either Varsity Marketplace, Varsity Morgan, or Varsity Towers. Based upon the calculated cost per serving a batch of these nachos will cost you $8.29 or $2.07 per serving. Happy Cinco de Mayo!

Nachos

Yield: 4 servings

Total Cost: $8.29

• 36 Santinas tortilla triangles
• 2 Pepper Jack cheese sticks (2 oz), shredded
• St. Dalfour Gourmet on the Go Three Beans with Sweet Corn (6.2 oz tin)
• 1 Morningstar Farms hickory BBQ riblet, shredded

Preheat oven to 350 degrees. Line a baking sheet with foil and arrange a layer of tortilla triangles on top. Shred cheese sticks and set aside. Cook riblet as directed on packaging. Shred and set aside.

Spread bean and corn mixture over the chips. Evenly distribute shredded riblet over bean and corn mixture. Top with shredded cheese and bake in oven for 10 minutes or until cheese is melted.

Remove from oven and serve hot.

Reviews
 "Nacho ordinary way to end your year."
"Really good."