From Nosh to Main-Dish Nachos

MENU Smoked Chicken-Chipotle Nachos Mango-green chile and lime salsa

Steamed corn on the cob with lime-cumin butter

Fresh fruit tray with chocolate-cinnamon fondue

A relaxing evening at home starts with casual dining. To me this means carefree food, like nachos, for instance, which you can eat with your fingers. The trouble is, they’re hard to stop eating--by the time dinner comes around you’re too full to go on.

In this menu, however, nachos are the main dish. Shreds of smoked chicken or any other cooked meat make it a substantial meal.

There is a shortcut way to make nachos. Instead of frying strips of tortillas, use crisp tortilla chips. In this version, we use blue-corn chips and top them with a blend of chipotle mayonnaise and diced avocado. On the side, we’ve added a relish of diced fresh (or bottled) mango, green chiles and lime juice. You can add hot chile peppers to make it fiery hot. Of course, if you’d rather cheat a little, just pick up a good tomato salsa at the store.

For dessert, more finger food: Melt blocks or chips of semisweet chocolate with cinnamon to make a fondue dip for fresh fruit. This time of year, berries work well.

Note: The nachos may also be served as a first course. Follow with an easy entree of red snapper simply grilled or sauteed, with a cilantro butter sauce on the side.

SMOKED CHICKEN-CHIPOTLE NACHOS Staples

1/2 cup homemade or bottled mayonnaise

Shopping

1 small jar chipotle chiles adobado

1 avocado

1 basket cherry tomatoes

8 ounces smoked chicken

8 ounces shredded Jack cheese

2 to 3 cups blue corn tortilla chips

1 bunch cilantro

1. Dice or shred 8 ounces smoked chicken. Chop 6 chipotle chiles. Cut 1 avocado in half, peel and cut in cubes. Cut 8 cherry tomatoes in halves. Chop 1/4 cup cilantro leaves.

2. Combine 1/2 cup mayonnaise with smoked chicken, chipotle chiles, avocado and cherry tomatoes.

3. Line bottom of 1 large oven-proof platter (or 2 individual oven-proof dishes) with 2 to 3 cups blue corn tortilla chips. Top centers with chicken mixture and 8 ounces shredded Jack cheese.

4. Broil 8 inches from heat 6 to 8 minutes. Serve immediately, garnished with chopped cilantro leaves.

Makes 2 entree servings and 4 to 6 appetizers.

Note: Smoked chicken is available at gourmet shops; otherwise substitute plain cooked chicken, ham or turkey ham. Well-stocked supermarket with Mexican products will have chipotle chiles.