Goat Cheese Nachos
From Everyday With Rachael Ray magazine
Two 15.5-ounce cans black beans, drained and rinsed
Juice of 1 lime, plus lime wedges for serving
1/2 white onion, finely chopped (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Pinch cayenne pepper
Pinch ground cumin
Salt and pepper
20 ounces soft fresh goat cheese, crumbled
1 cup heavy cream
2 bags tortilla chips (18 to 24 ounces total)
3 ripe avocados, coarsely chopped
1 pint fresh pico de gallo or salsa
1 cup chopped cilantro
- In a medium saucepan, combine the black beans, lime juice, onion, olive oil, garlic, cayenne, cumin and a pinch salt and pepper.
- Cover and warm over medium-low heat, about 5 minutes. Remove from the heat and transfer half of the mixture to a food processor; blend until smooth. Return the puree to the saucepan and stir; cover to keep warm.
- In a medium, microwaveable bowl, stir the goat cheese with the heavy cream. Cover and microwave on high power for 90 seconds; whisk until creamy. Set aside.
- Place a large handful of tortilla chips in individual paper bowls, drizzle with goat cheese sauce and top with the black bean mixture, avocado, pico de gallo and cilantro. Serve with lime wedges.
Serves 10.
Nachos
From Family Oven
1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Water
Large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish
- In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.
- To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
- Preheat the oven to 450 degrees F.
- On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos.
- Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
- In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
Serves 8-10.
Nacho Potato Skins
From Better Homes & Garden magazine
Image Source
6 medium potatoes, such as russet (2 pounds)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
Toppers, such as sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
- Heat oven to 425 degree F.
- Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.)
- Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
- Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
- Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more.
- Arrange the potato pieces on a heated serving platter. Serve with desired toppers.
Makes 24.
Beginner Nachos
From Young & Hungry by Dave Lieberman
One 16-ounce can refried beans
1/2 cup reduced-fat or regular sour cream
3/4 cup bottled salsa
1 cup shredded Cheddar or Mexican Blend cheese
2 tablespoons chopped fresh cilantro, plus more for garnish
A few big handfuls of yellow corn tortilla chips
- With a large spoon spread out the beans in a ring on a large microwave-safe dinner plate, leaving clear about 4 inches in the center of the plate. That's where you're going to pile the chips.
- Smear the sour cream and then the salsa over the beans.
- Sprinkle about half of the cheese and then the cilantro over everything. As you build up the layers, be sure to leave the space in the center of the plate empty.
- Microwave on high for 2 minutes. Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining cheese over the chips.
- Return the plate to the microwave and nuke again on high for 1 minute, until the cheese has melted.
- Use a pot holder to take the plate out of the oven; it will be hot. Dash with a couple pinches of chopped cilantro. Serve hot.
Makes 1 large platter.
Expert Nachos
Modified from Bobby Flay & Scott Leibfried
For the smoked chicken:
1 whole chicken
2 pounds wood chips (flavor of choice)
1 tablespoon olive oil
Flour Tortilla Chips:
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
Nacho Cheese/Queso Sauce:
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt
For the assembly:
2 heirloom tomatoes, diced
4 jalapenos, sliced very thin
2 cups sour cream
1 cup cilantro leaves
1 cup chopped chives
- Preheat an outdoor grill and split the chicken in 1/2 from head to tail. Soak the wood chips in water for about 10 minutes. This will prevent the wood chips from burning as soon as they come in contact with the fire. Place the wood chips in the bottom of a grill below the grates. Set the flame on 1 side of the grill to medium and the other side to medium high.
- Place the chicken, skin side up, on the medium side of the grill. Cover and allow the chicken to smoke and grill at the same time. This should take about 15 to 20 minutes. Allow the chicken to cool completely before shredding the meat off the bones. Reserve for the assembling of the nachos.
- Meanwhile, make the tortilla chips: place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
- Combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles.
- When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown.
- Remove chips from oil and dust with salt-dry rub mixture.
- Make the nacho cheese sauce: combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
- Form an assembly line with all of the ingredients. Start with the serving dish, then the chips, chicken, cheese, tomatoes, jalapenos, sour cream, cilantro and chives.
Serves 8-10.
Nacho Cheese Sauce
From Bobby Flay
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt
- Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
- Serve warm in a crock or fondue pot with crunchy tortilla chips for dipping.
Serves 8-10.
Nachos
From Food Network Specials: Hot & Spicy
1 large bag nacho chips
2 cups shredded hot pepper jack cheese
2 cups shredded cheddar cheese
2 cups shredded traditional Monterey jack cheese
1/2 cup chopped green onions
1 cup diced tomatoes
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
salsa, guacamole, sour cream, optional toppings
- Preheat the oven to 350 degrees F.
- Put half the chips on an oven proof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients.
- Top with the remaining chips and toppings ending with a layer of the remaining cheeses.
- Bake until the cheeses have melted about 10-15 minutes.
- Serve immediately with salsa, guacamole, and sour cream, if desired.
Serves 5.
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