Southern Gulf Nachos Recipes

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SOUTHERN NACHOS

Provided by Trisha Yearwood

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17



Southern Nachos image

Steps:

  • For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
  • For the nachos: Preheat the oven to 350 degrees F.
  • Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
  • Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
  • Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
  • Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.

1 avocado
1/2 shallot, chopped
1 tomato, diced
1 lime, juiced
Kosher salt and freshly ground black pepper
Hot sauce, for seasoning
10 cups black bean tortillas chips (about 8 ounces)
1 cup chopped smoked jalapeño sausage or other spicy sausage (about 6 ounces)
2 cups shredded Cheddar
3 scallions, chopped
1 tablespoon cornstarch
About 1 1/2 cups half-and-half
One 8-ounce jar chopped pimientos, drained
1 can pinto beans, drained and rinsed
1/2 cup pickled jalapeños
1/4 cup sliced black olives
1/4 cup sour cream

SOUTHWESTERN NACHOS

Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don't need to worry about filling the chip bowl-the tortilla chips are conveniently baked right in the dish! -Kelly Byler, Goshen, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 7h55m

Yield 30 servings.

Number Of Ingredients 18



Southwestern Nachos image

Steps:

  • Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 548mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

2 boneless whole pork loin roasts (3-1/2 pounds each)
1 cup unsweetened apple juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon liquid smoke, optional
2-1/2 cups barbecue sauce
1/3 cup packed brown sugar
2 tablespoons honey
1 package (16 ounces) tortilla chips
1-1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed
1/4 cup 2% milk

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