Crazy Nachos Recipes

Steps:

• To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
• To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, cilantro, cumin, and lime juice. Adjust seasonings and add salt to taste.
• To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
• Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
• Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.

Steps:

• Preheat oven to 400 degrees.
• Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes.
• Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.

Steps:

• place tostada shells on cookie sheet in 425 degree oven, bake for 2 minutes.
• remove shells from oven add 1/2 cup of cheese on each shell.
• put 1/2 cup of meat on cheese.
• put 1/2 cup of cheese on meat.
• return shells to oven just to let the cheese melt.
• put shells on plate, then add lettuce, tomatoes, onions, sliced japalenos and picante sauce.
• squeeze fresh lime juice on top (optional).

Steps:

• To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the gar lic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
• To make the guacamole, mash the avocado until smooth. Stir in the jalapeno, cilantro, garlic, cumin, and lime juice. Adjust seasonings and add salt to taste.
• Preheat the oven to 375 degrees F.
• To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon, it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
• Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
• Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice. Serve warm, with salsa on the side.

Steps:

• Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
• Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
• In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
• To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
• Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
• Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
• Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
• Preheat the oven to 350˚F (180˚C).
• Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
• Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
• Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
• Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
• Bake for 10-15 minutes, or until the cheese is melted.
• Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
• Enjoy!

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.