When the holidays roll around, it seems like you always must have some dish on hand. Maybe its munchies for your little nephews, a snack for the office party or a dish for a New Year’s Eve soiree. You like to cook, but you – and the people you are cooking for – are a little tired of your sugar cookies shaped like snowmen. There’s no reason for you to whip up the same fare year in and year out. Finger foods are fast, easy and always sure to please a crowd. These “Power Nachos” from “Fast Appetizers” (Ten Speed Press) by Hugh Carpenter and Teri Sandison are sure to please any group hungry for something different.

Power Nachos

Nachos are a powerful appetizer, rich in flavor, texture and of course, lots of cheese. They are perfect at a party where where little nibbles are the main food. Nachos can be cooked on a heat-proof dish that doubles as the serving plate.

1/2 cup taco sauce

2 teaspoons hot sauce

1/4 cup pecans

4 cups lightly salted tortilla chips

1 cups grated Monterey jack or sharp Cheddar cheese

1/2 cup minced red onion

1/4 cup chopped fresh cilantro

Preheat the oven to 325 F. In a small bowl, combine the taco sauce and hot sauce. Spread the pecans on a baking sheet, and toast until golden brown, about 15 minutes. Let cool, then chop coarsely. The recipe can be prepared to this point up to eight hours before it will be cooked.

Preheat the oven to 500 F. Place the chips in a shallow heat-proo serving dish. Sprinkle them with half the cheese, drizzle on the taco sauce and top with the onion and the rest of the cheese. Place in the oven, and cook until the cheese melts, about five minutes. Sprinkle on the pecans and cilantro. Serve immediately. Serves 4 to 8

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