ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
- Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
- Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
- Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
CHILE-RUBBED SIRLOIN AND GREEN CHILE NACHOS
The inspiration for these ultra-macho nachos comes from a diner in Sante Fe, New Mexico, where I was served an enormous platter of charcoal grilled steak blanketed with fire-roasted green chiles and sharp cheese. Now I make the same dish at home, cooking up enough steak for leftovers to enjoy as nachos the next day.
Provided by Food Network
Categories appetizer
Time 20m
Yield 1 tray
Number Of Ingredients 21
Steps:
- Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.
- Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.
- Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.
- Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.
- In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes.
- Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 3 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing.
- Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated.
CHILI NACHOS
The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.
Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
ULTIMATE CHILI "CHEESE" NACHOS
There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
- Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
- For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
- Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
- For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
- Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.
ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE
These were shown on the Food Network channel. They looked so yummy that I'm going to make them for the Super Bowl. Serve with sour cream and guacamole. To save time buy a rotisserie chicken from the grocery store.
Provided by ChefDebs
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring a pot of water to boil.
- Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
- Drain, cool slightly and put them in a blender.
- Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
- You should have about 2 cups of this salsa verde. Put to one side.
- Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
- Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
- Stir in the prepared salsa verde until incorporated and remove from the heat.
- Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat oven to 350°.
- Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
- Make 3 or 4 layers of the nachos.
- Bake until they are all hot and gooey, about 5 to 10 minutes.
- Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.
Nutrition Facts : Calories 882.9, Fat 48.5, SaturatedFat 19.1, Cholesterol 195, Sodium 761.2, Carbohydrate 48, Fiber 4.4, Sugar 4.3, Protein 63.7
GREEN CHILI NACHOS
When you have made a crock pot of Green Chilli this is what to do with some of it! After roasting up Pork Butt in a slow cooker use your favorite combination of onions, garlic, green enchillda sauce and diced tomatoes with green chillies, and a huge jar of Green Sauce & roasted cummin. When you've had your fill of burritos &...
Provided by Elizabeth du Preez
Categories Other Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Assemble by laying out a jelly roll pan or 9 by 13 with Chilli lime chips then sprinkle drained and rinsed white beans, then green chilli, then cheese. heat in oven till warmed up as with regular nachos. 350 for about 10 to 15 minutes
- 2. garnish with onions tomatoes avocadoes and sour cream and & extra green chilli salsa! and cilantro yep your done!
- 3. with this you kinda fly by the seat of your pants depending on how many people you would like to serve. I did this as I got to the tail end of the delious green chilli pork butt I made in crock pot! I Like the chilli lime chips made by TOSiTITOS not sure on the spelling but they are zippy! & light and make the dish.
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- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
- Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
- Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
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5/5 (2)Category AppetizerCuisine MexicanTotal Time 30 mins
- Heat a large skillet over medium heat. Add the olive oil. Add the onions, bell peppers and garlic, stirring well, and cook until translucent, about 2 minutes. Add in the beef, breaking it up with a large wooden spoon. Cook until browned, about 6 to 8 minutes. In a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the beef and stir well (continuing to break up the pieces of beef with the spoon) until combined. Stir in the green chiles and the stock. Toss well to combine. Cover and cook on low heat. (note: if i ever find that the stock turns the mixture too watery, i will sprinkle in a spoonful or flour or cornstarch and stir stir stir, sometimes drizzling in a bit more stock.)
- Cover the baking sheet with a layer of tortilla chips. Throw in a handful or two of Fritos. Top with the cheese and the beef, alternating layers so they melt together. Place the sheet in the oven for about 10 minutes – until the cheese melts.
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