Courgette Jalapeño Feta Nachos Recipes

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
• While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
• Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.

Steps:

• Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
• Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
• Place zucchini slices on the prepared baking pan in a single layer.
• Bake in the preheated oven for 5 minutes.
• Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
• Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.