GRILLED LOADED NACHOS
These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And since they are personal-size, your crowd can eat them with our suggested toppings or their favorites.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
- Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
- Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
- Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.
KICKIN' GRILLED NACHOS
Enjoy ultimate game-day grilled nachos anytime-right in your own backyard! The grill gives a hint of smokiness to these Kickin' Grilled Nachos.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Double-fold edges of large sheet of heavy-duty foil to make rimmed 12x10-inch tray. Spread chips onto bottom of tray; cover with cheese, onions and peppers.
- Place on center of grill. Turn off burners directly below tray; cover grill with lid. Grill 5 min. or until cheese is melted.
- Top with tomatoes. Serve with sour cream.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 290 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 9 g
SUPER DELUXE STEAK NACHOS
This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.
Provided by Chef John
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h55m
Yield 16
Number Of Ingredients 20
Steps:
- Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
- Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
- When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
- Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
- Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
- Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
- Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Nutrition Facts : Calories 418.7 calories, Carbohydrate 25.8 g, Cholesterol 57.6 mg, Fat 26.9 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 771 mg, Sugar 1.7 g
TACO NACHOS
My kids wanted nachos. I didn't have a recipe, so I created this one. It was a hit with us!
Provided by KJB357
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
- Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
- Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
- Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Nutrition Facts : Calories 787.6 calories, Carbohydrate 57.1 g, Cholesterol 115.9 mg, Fat 48.5 g, Fiber 7.2 g, Protein 31.8 g, SaturatedFat 18.6 g, Sodium 1576 mg, Sugar 6.4 g
GRILLED TACO NACHOS
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
- 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted
GRILLED TACO NACHOS
Fire up the grill or campfire! These are a staples for our weekend camping excursion trips. We found the basic recipe on Betty Crocker's website then just added to it. I suppose these could be made in the oven, but for some reason they just taste better over a fire. The ingredients here do not need to be exact since you may want to layer your nachos with more or less toppings. This is just the basic start.
Provided by ARathkamp
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Use aluminum foil to make 4 large sheets. Size will vary depending on how big the packets become. You will need enough to completely cover the chips and toppings.
- Spray inside of each sheet with cooking spray so the nachos do not stick. I would still suggest this step even if using non-stick foil.
- Make a pile of nacho chips in the middle of each foil sheet.
- Pile on your favorite toppings from the list above, or create your own (except sour cream).
- Fold over foil on tops to make packets (don't let any of those toppings fall out!) and place on the grill or grate over a low burning campfire.
- Let cook / steam for about 10 - 15 minutes.
- Remove from heat and enjoy! As a note of caution, be careful when opening the packets as they will be hot and steam will be released. Top with sour cream.
Nutrition Facts : Calories 1612.3, Fat 129.8, SaturatedFat 59.6, Cholesterol 405.8, Sodium 4498.4, Carbohydrate 21.9, Fiber 3.6, Sugar 12.7, Protein 88.7
PICNIC NACHO DIP
This recipe is great when you crave the taste of nachos, but don't have access to a heat source. Great for picnics, camping, and tailgating. Quick and easy to put together.
Provided by Ginny Sue
Categories Mexican
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all ingredients except tortilla chips.
- Cover and refrigerate for several hours for flavors to blend.
- Serve with tortilla chips for dipping.
Nutrition Facts : Calories 120.5, Fat 8.8, SaturatedFat 5, Cholesterol 23.8, Sodium 506.7, Carbohydrate 4.9, Fiber 1.2, Sugar 2.1, Protein 6.7
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