Hey hey! How was your fourth of July?!
We spent the weekend in Aspen and in short it was exactly what I needed. Fresh mountain air and a whole lotta sunshine. I felt hung-over most of the time from the altitude but it was the worst thing I delt with all weekend. We are currently in my jeep driving down I-70 passing Vail… just in case you know where I am!
If you haven’t been to this gorgeous mountain town you should most definitely put it on your bucket list. There is something so magical about the area, almost fairy tale like! Last summer I was lucky enough to land an event design internship there and Aspen will always hold a little place of my heart now. So cheesy, I know, but what can I say, it’s amazing!
Other than this wonderful 4th of July weekend, this summer has by far been the weirdest in a loooong while. Trying to figure out the rest of your life in like two months is actually impossible. I am slowly learning that I just have to patiently take each day at a time and remind myself that graduation was just two months ago. I have heard from about a hundred people now that everything will “just fall into place” so I’m going with that. Does that mean you will also sign a lease and rent a moving truck for me because that would be most egg-cellent.
In the mean time I am trying to soak in as much summer as I can and get in as many afternoon BBQ’s as possible. While we’re on the topic, what is your favorite potluck recipe to make for get-togethers?!
I have quickly realized that nachos are wonderfully easy for this and they WILL be gone in the blink of an eye without a doubt. Seriously, bring a plate of nachos for everyone and watch them go, it’s like magic. They are also so simple for transporting. Just wrap with tin foil and you are good.to.go. For extra freshness I pack my cold ingredients and top them off when I get there.
The nachos I made today for you guys are the ultimate salty & sweet combo. Lately I have been putting mango salsa on eveeeerything. For a fresher and lighter option I swapped out regular chips for flatbread chips with Flatout flatbreads. Chorizo and mango merry together for an amazing summer combo. This is one of those recipes where you can swap out your garnishes based on your preferences. Love green onions instead of cilantro? Throw em on there! Enjoy!
CHORIZO & MANGO NACHOS
WITH FLATOUT FLATBREAD
2 Flat-out flatbread wraps
1 Cup of shredded cheddar cheese
1 Cup of canned black beans
½ Cup of mango salsa see recipe below
½ Cup of crema or sour cream
1 Ten ounce tube of chorizo
3 Tablespoons of olive oil
½ Lime Juiced –for flatbread chips
2 Tablespoons of kosher Salt
For Garnish: sliced jalapenos + chopped cilantro + lime wedges + avocado slices
1 Mango diced
½ Jalapeno diced
½ Red onion diced
1 Lime Juiced
Preheat oven to 400 degrees Fahrenheit. Cut flatbread wraps into triangles and drizzle with olive oil. Bake 5-7 minutes or until golden brown. Let cool and toss with ½ lime juice and kosher salt. While chips are baking, cook chorizo on medium-low heat for 10-15 minutes.
On a baking tray arrange flatbread chips evenly, sprinkle cheese, beans and chorizo evenly. Return tray to oven and bake for an additional 5 minutes or until cheese is melted. Add on cream or sour cream, mango salsa, and your desired garnish toppings.
Serves 2-3 as an appetizer.
This post was sponsored by Flatout Flatbreads. All opinions expressed are my own.