Nachoswithfruitsalsa Recipes

Steps:

• Combine chopped and drained fruit in a small bowl.
• Cover and chill for up to 4 hours.
• Combine sugar and cinnamon in a shallow dish.
• Brush 1 tortilla at a time lightly with water on both sides.
• Cut tortilla into 6 wedges.
• Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
• Arrange in a single layer on a foil lined baking sheet, sugared side up.
• Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
• While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
• Stir over low heat until sauce is smooth.
• To serve nachos, mound chips on individual serving plates.
• Pour some of the sauce over chips.
• Top with fruit salsa.

Steps:

• Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
• Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with pico de gallo, pickled chiles, avocado and cilantro.
• Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
• Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth. Yield: 6 cups.

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Steps:

• In a 3-qt. slow cooker, combine cornstarch and vinegar until smooth. Stir in the fruits, onion, peppers and garlic. , Cover and cook on high for 2-3 hours or until thickened and heated through, stirring occasionally. Serve with tortilla chips.

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:

• In a large bowl, combine the pineapple, oranges, red onion and cilantro. Cover and refrigerate until serving. Serve with tortilla chips.

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
• Once cooked, mix in the corn and black beans.
• On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
• Add another layer of tortilla chips, lentils, and cheese.
• Bake for 8-10 minutes, or until the cheese has melted.
• Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
• Enjoy!