Ultimate Spicy Nachos Recipes

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
• To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

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.

Steps:

• Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
• Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
• Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
• Remove the chicken from the pan and cut the breasts into very small chunks.
• Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
• Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
• If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
• While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
• Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
• Now take the chicken out of the pan and layer it over the chips evenly.
• Next put the rest of the bag of cheese over the nachos.
• Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
• Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.

Steps:

• Preheat oven to 400°F
• Spread chips on an oven proof plate, top with sausage and cheese.
• Bake until cheese melts, about 10 minutes.
• Top with remaining ingredients.