What are some good nacho recipes?!


Question: Some easy, some medium. i just dont want to spend that much time or money on ingredients and prep.
thanks


Answers: Some easy, some medium. i just dont want to spend that much time or money on ingredients and prep.
thanks

Okay try these, they’re my favorites!

Baja Chicken Nachos:
Ingredients:
1/4 cup jalapenos, chopped
3 tomatoes, chopped
1 ? cups salsa (I prefer pace picante mild salsa)
1 can or tub cheddar cheese sauce
2 cups cooked chicken, shredded
1 bag mission tortilla rounds

prep:
spread layer of mission tortilla rounds on an ovenproof platter. Mix cheese sauce, jalapenos and chicken together, spoon evenly onto chips. Bake at 450 degrees for 3-5 minutes or until hot. Mix tomatoes and salsa together. Spoon mixture onto tortilla rounds and serve immediately.

An easy recipe:
Preheat oven to 350. Put tortilla chips on any baking pan. Sprinkle chips with shredded cheddar cheese. Spoon small amount of prepared taco meat onto the cheese. Put one more very thin layer of cheese over the meat and bake in over for 5 minutes or until cheese is melted.

Good luck!

Those Baja Chicken Nachos would go perfect with homemade nachos. Just buy corn tortillas, cut them in 4 triangles, and fry them in vegetable oil, and then sprinkle a little bit of kosher salt on them.

Very very good, and just out of the pan :)

texas nacho

Tortilla chips - extra thick - 1 14-oz bag
Refried beans - 2-3 cups
Cheddar Cheese - 1/2 lb, grated, about 3 cups
Pickled jalapeno peppers - 4 peppers, sliced
Salsa
Guacamole
Sour cream
Cilantro, chopped
1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalape?o peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.

2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.

Serves 8. What is pictured above is a half-recipe.

ULTIMATE NACHOS

1 lb. ground beef
1 packet taco seasoning (whichever brand you prefer)
1 medium can refried beans
1 cup shredded lettuce
1 cup diced fresh tomatoes
sliced ripe olives
shredded cheese
salsa
sour cream
guacamole
white or yellow corn tortilla chips

Crumble and brown ground beef in a large skillet. Drain ground beef and add taco seasoning according to directions. Heat according to package. Set aside. Heat refried beans in the microwave in a microwaveable dish. On a large sided cookie sheet layer tortilla chips, refried beans, ground beef, lettuce, tomatoes, sour cream, guacamole, olives, salsa, and cheese. Or you can layer all ingredients in a dish and set the chips aside for dipping.


OR


BLACK BEAN AND ORANGE NACHOS

40 Nachos
1 scallion
1 orange
16 oz. can black beans
2 tbsp. oil
1 tsp. vinegar
Salt
1 tsp. minced fresh jalapeno pepper
3 oz. Monterey Jack or Cheddar cheese (about 3/4 c. grated)
3 tbsp. chopped fresh coriander or parsley

Chop scallion, squeeze 1/4 cup juice from orange. Drain beans, put in food processor or blender with scallion, orange juice, oil, vinegar, 1/2 teaspoon salt and jalapeno pepper. Puree until smooth. Grate cheese. Heat broiler.
Spread some of the bean mixture on each nacho and sprinkle with cheese. Put on baking sheet and broil until cheese melts, about 2 minutes. Sprinkle with coriander and serve.


OR


MEXICAN NACHOS

Oil for deep frying
12 corn tortillas
1/2 lb. Cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated

NACHO SAUCE:

2 c. tomato puree or crushed tomatoes in puree, or canned whole tomatoes
1 green onion, finely chopped
2 tbsp. finely chopped onion
1/2 tsp. minced garlic, fried
1/2 tsp. ground pepper
1/2 tsp. dried oregano

Preheat oven to 400 degrees. Heat oil in deep fryer or large saucepan. Cut tortillas into eighths. Add to oil in batches and fry until crispy and lightly browned, about 1-2 minutes. Remove chips and drain. Arrange chips on ovenproof platters and sprinkle with cheeses. Puree Nacho sauce ingredients in blender. Spread Nacho sauce thinly on top of cheese. Bake until cheese is melted.

JM

Tostito Nachos:
Oven 400 degrees. Using a cookie sheet wrapped with foil, use however many tostitos you want (any size), layered with shredded cheese and ground hamburger, and set in the oven until the cheese starts to sizzle.
The nachos should come out crispy and ready to eat. Add whatever you like along with the cheese and hamburger meat.

Make or buy refied beans, chicken or ground beef cooked, tomatoes, onions, olives, jalepenos, cheese, and chips. serve with salsa, sour cream, and guac.

Chicken Nacho

Ingredients:
2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained

Cooking Directions:

In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.

Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.

Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.

Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Yield: 6 servings

Apple Nachos

Ingredients:

6 TRISCUIT Crackers
1/2 medium apple, cut into slices
1 KRAFT Singles, cut into quarters
1/2 teaspoon cinnamon sugar

Cooking Directions:

Top crackers with apple slices; place on microwaveable plate. Place Singles quarters on apples.

Microwave on HIGH 30 sec. or until Singles melt. Sprinkle with cinnamon sugar.

Yield: 1 servings
Notes:
Pear Nachos

Substitute 1/2 of a pear, sliced for apple

Bell Pepper Nachos

Ingredients:

2 medium green bell peppers
1 medium sweet red pepper
1 medium yellow bell pepper
2 ripe medium plum tomatoes, seeded and chopped
1/3 cup finely chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups cooked rice
1/2 cup shredded Monterey Jack cheese
1/4 cup minced fresh cilantro or parsley
1/4 teaspoon hot pepper sauce
1/2 cup shredded sharp Cheddar cheese

Cooking directions:

Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. Remove from the heat. Add rice, Monterey Jack cheese, cilantro and hot pepper sauce; stir well.

Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets Sprinkle with cheddar cheese. Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.

Yield: 14 servings

Italian Nachos

INGREDIENTS

4 pita bread rounds
1/2 cup marinara sauce
1/4 cup grated Parmesan cheese
1 (3.25 ounce) can sliced black olives
1/4 cup shredded mozzarella cheese
1 clove garlic, minced
1 cup fresh basil leaves

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.

Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately.

Dragon Dippers

INGREDIENTS

2 tablespoons butter or margarine, melted
10 (7 inch) flour tortillas
3/4 teaspoon garlic salt
3/4 teaspoon ground cumin
3/4 teaspoon chili powder

DIRECTIONS

Brush butter on one side of each tortilla. Combine the seasonings; sprinkle over tortillas. Cut each into eight wedges. Place on ungreased baking sheets. Bake at 400 degrees F for 6-8 minutes or until crisp

Tortilla Triangles

INGREDIENTS

2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

DIRECTIONS

Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes.

Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

There u go!!Have fun!!





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