POTATO CHIP NACHOS
Don't feel pressured to only eat nachos with tortilla chips if you have potato chips at home! Try our Potato Chip Nachos recipe for a bite of crunchy and cheesy goodness. Switch things up in a deliciously crunchy way!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread chips onto large microwaveable plate; top with cheese.
- Microwave on HIGH 1 to 2 min. or until cheese is melted.
- Top with remaining ingredients.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 11 g
CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE
Provided by Eric Greenspan
Time 7h35m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
- Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
- Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
- Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
- Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
- Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
- Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.
QUICK POTATO NACHOS
Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Provided by Micaella
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g
KETTLE-CHIP NACHOS
It's hard to improve on this Game Day classic, but we did, by swapping in kettle chips and melted Gouda and blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment; spread chips out in a single layer. In a small saucepan, whisk together cream cheese and milk over medium heat until combined, 2 minutes. Whisk in blue cheese and 1/2 cup Gouda. Bring to a boil and cook, whisking constantly, until thickened, 5 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and hot sauce.
- Drizzle cheese sauce evenly over chips, then sprinkle with remaining 1 cup Gouda. Bake until bubbly and crisp at edges, 5 to 7 minutes. Top with jalapeno, sour cream, and chives; serve.
LOADED POTATO CHIP "NACHOS"
Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.
Provided by DrGaellon
Categories Lunch/Snacks
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
- Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
- Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
- Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.
Nutrition Facts : Calories 628.2, Fat 46.8, SaturatedFat 20.1, Cholesterol 67.1, Sodium 700.9, Carbohydrate 37.3, Fiber 3.6, Sugar 4.5, Protein 16.8
CHEESY PICKLE NACHOS
Provided by Molly Yeh
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm.
- For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm.
- Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.
BLUE CHIP NACHOS
Try Nachos in a gourmet way! Crispy potato chips are topped with a creamy blue cheese dressing - a decadent appetizer ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Spread potato chips in double layer on cookie sheet.
- In small bowl, mix blue cheese, whipping cream and cream cheese spread until well blended. Dollop cheese mixture onto potato chips. Sprinkle with walnuts.
- Bake 2 to 3 minutes or until heated. Carefully slide chips and parchment paper onto wooden board or serving platter. Sprinkle with thyme and rosemary; drizzle with balsamic glaze. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 12 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg
GHETTO NACHOS 2
Not like the other Ghetto Nachos posted here, these are made with Ruffles Potato chips! I know it sounds odd, but they really are good. You have to use Ruffles though, not generics or the Lay's equivalent. I got this recipe from a friend of mine.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 3m
Yield 2-3 serving(s)
Number Of Ingredients 2
Steps:
- Arrange the chips on a dinner plate. Sprinkle the cheese over them evenly. Microwave for 1 minute, or until the cheese is melted. Enjoy!
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