Creamy Thai Nachos Recipes

Steps:

• Heat oven to 400ºF.
• Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
• Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
• Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
• Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.

Steps:

• Stir sour cream, mayonnaise, salsa, vegetable bouillon, and taco seasoning mix together in a bowl until smooth. Fold cheese into the creamy mixture.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.

Steps:

• Preheat oven to 300 degrees F.
• Heat refried beans in a pan over medium heat until hot (add a little water, but not too much, if you think it's necessary).
• Spread chips out evenly on large oval oven-proof dish. Spread beans on top of chips, sprinkle cheeses over beans, and scatter jalapenos over cheese.
• Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream then scatter pimentos over nachos. Serve immediately.

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:

• Empty Ro-Tel and cream of mushroom into a saucepan and mix together.
• Dice up Velveeta and add to Ro-Tel and cream of mushroom mixture.
• Cook on low to medium heat stirring occasionally until cheese has melted.
• Do NOT let the cheese scald.
• Serve with tortilla chips and enjoy.
• We like to add jalapeños and sour cream on top of ours. It kinda gives it a spicy flavor.