EMERIL'S CRAZY NACHOS
Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
KICKED UP NO-BAKE NACHOS
Steps:
- Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
- Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
- In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CRAZY NACHOS
Provided by Lisa Fain
Categories Beef Cheese Appetizer Super Bowl Cheddar Poker/Game Night Jalapeño Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 29
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.
EMERIL'S SHREDDED CHICKEN NACHOS
Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
- Season the chicken pieces with the chili powder and salt and toss the evenly coat.
- Add the chicken to the pan and sear for 3 minutes per side.
- Add the onions to the pan and sauté for another 3 minutes.
- Add the garlic to the pan and sauté for 1 minute.
- Pour the chicken stock over the chicken and bring to a boil.
- Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
- Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
- Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
- Set aside as you prepare the nachos.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
- Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
- While whisking constantly, add the milk in a steady stream.
- Add the green chilies and bring the sauce to a boil.
- Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
- Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
- Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
- Top with half of the chicken, and half of the Monterey Jack cheese.
- Top with the remaining tortilla chips and chicken.
- Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
- Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
- Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.
Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2
KICKED-UP NO-BAKE NACHOS
From Emeril. Sinfully delicious. The chorizo/cheese sauce with the cool avocado/tomatoes topping is perfection. Great game time dish.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- For queso: In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes.
- Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes.
- Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste.
- Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
- Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
- On the show Emeril layered these, i.e. chips, queso, toppings, chips, queso, toppings.
Nutrition Facts : Calories 1060.4, Fat 76.7, SaturatedFat 31.2, Cholesterol 152.4, Sodium 1432.6, Carbohydrate 63.3, Fiber 7.2, Sugar 4.5, Protein 34
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