Back in the olden days when I was just a young pup of about 19, I landed my first waitressing gig.

It was at a great little place in Boston called the Sunset Grill & Tap.

They were famous for their hamburgers…

their beer (this was back before the whole microbrew craze and we were famous for having over 100 beers on tap and over 400 more in bottles – oh and being only 19 I didn’t know what any of them tasted like, of course, no really…)

and their NACHOS!

The nachos…oh the nachos…the nachos were amazing…

First off, the nachos are enormous! I mean huge. 4 college football players would have issues finishing the plate.

And they were topped with yummy goodness…

Cheddar Cheese, Salsa, Ground Beef, Tomatoes, Sour Cream, Lettuce, Olives, all on top of tri color corn chip delight.

Here, I’ll show you…

That’s Brady, a few years back, sitting behind a plate of Sunset’s nachos. Doesn’t he look like Cooper now? Creepy huh?

That’s me and Keegan on that same visit to Sunset, and yes, I’m enjoying one of those beers I never got to try…just go with me on this one.

So I was in Boston last weekend and didn’t make it to the Sunset for my favorite nachos so I decided to whip up a plate of these at home. I made mine out of ground chicken to lighten things up a bit, well as much as you can lighten up nachos that is…Let me first apologize for these pics. I broke my camera so I had to take these with my iPhone…The pics may be slightly sad but the nachos were awesome.  I though the hubs was going to cry…he may have shed a tear he liked them so much.

Serves 6 Prep Time: 10 minutes Cook Time: 15 minutes

1 lb ground chicken

1 packet taco mix

3/4 cup water

large bag of tortilla chips

2 cups of cheddar cheese

1 tomato chopped

1 small red onion chopped

1 avacado chopped

4 T chopped cilantro

1 head of iceberg lettuce, sliced

chopped olives

sour cream

sliced jalapenos

Preheat your oven’s broiler.  In a large skillet brown your chicken over medium high heat.  When it’s cooked through season with taco mix and 3/4 cup water.  Cook for an additional 5 minutes.  Place a single layer of tortilla chips on a baking sheet.  Sprinkle with half of your cheese.  Place under the broiler for 3 minutes.  Remove from oven and top with more chips, chicken mixture and remaining cheese.  Place back under the broiler for another 5 minutes.

Remove from oven and transfer to a serving dish.  Top with lettuce, tomato, olives, avacado, cilantro, onions, jalapeno, and sour cream.  Serve ‘em up hot and gooey!  I like to add tobasco to mine too.

Do you have a favorite restaurant dish that you’d like to recreate?