Well folks, once again I have to highlight the deliciousness and multi-uses of the http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=282&title=berbere - Ethiopian Berbere Paste , put to good use in another fabulously international meeting when http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=480&title=ethiopea-meets-mexico - it met Mexico, here  for the first time. Berbere paste is an all around traditional staple-spice in Ethiopia that lends itself well to many of their recipes which you can find in our http://foodsoftheworld.activeboards.net/forum_topics.asp?FID=43&title=east-africa - East Africa forum. So easy to make, and so tasty- and definitely not "hot"- it makes a wonderful staple in the kitchen.

 

I took about a pound of mushrooms, quartered them, and sauteed them in a TBSP each butter and olive oil, a TBSP of Berbere Paste, with another couple TBSP chopped parsley and 3 or 4 dried cayenne peppers which I crunched up. When they had lost most of their liquid, I added about 2 TBSP chopped cilantro and about the same lime juice and stirred well....all over medium to medium-high heat

 

Next, I laid out a cookie sheet with leftover http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=41&title=aztecs - Aztecs chips  from yesterday, then spooned the mushroom mix over them; over that I generously sprinkled some beautiful grated 3 Cheese mix that I think is much better than plain old parmesan followed by grated medium cheddar and monterrey jack cheeses. No amounts, just what looked right. Then on top of that, i plopped generous dollops of Frank's Original Red Hot sauce...one of the best all-'round hot sauces in the business. Tons of flavour and little heat.

 

Then this treasure went into the preheated oven - 350 F - for about 30 minutes or so; the rack was on the bottom third of the oven. Just enough to melt and heat everything through perfectly. This was supper, so I made a pair of over-medium eggs, a couple dollops of sour cream and some cilantro garnish - perfecto!

 

The rainbow of flavours in the berbere paste really make this dish an "experience" to enjoy. The depth and range of flavors that the berbere paste add are amazing, making plain old nachos something truly "restaurant-worthy."