NACHOS JALAPENOS CHEESE RECIPES

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BEER AND CHEESE FONDUE NACHOS RECIPE (EASY, CROWD-P…



Beer and Cheese Fondue Nachos Recipe (Easy, Crowd-P… image

A homemade take on stadium-style pump cheese. Go team!

Provided by Ivy Manning

Categories     Main dish    Dinner

Total Time 2700S

Prep Time 900S

Cook Time 1800S

Yield 6

Number Of Ingredients 13

6 ounces sharp cheddar cheese (not pre-grated)
2 slices American cheese singles
8 ounces corn tortilla chips (about 7 cups)
1 (2.25-ounce) can sliced black olives
1/2 cup chunky tomato salsa
1/2 cup sliced pickled jalapeños
2 tablespoons pickled jalapeno brine (from the jar)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup whole milk, divided
1/2 cup India Pale Ale (IPA or Hazy IPA)
1 to 2 teaspoons Tajín or taco seasoning
Salt

Steps:

  • Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Tear 2 slices American cheese into small pieces, set aside at room temperature for 1 hour ideally, but at least while you’re preparing the other ingredients.
  • Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with aluminum foil. Arrange 8 ounces corn tortilla chips on the baking sheet in an even layer.
  • Drain 1 (2.25-ounce) can sliced black olives and pat dry with paper towels. Place 1/2 cup chunky tomato salsa in a fine-mesh strainer to drain off the excess liquid. Coarsely chop 1/2 cup sliced pickled jalapeños and pat dry with paper towels.
  • Melt 3 tablespoons unsalted butter in a medium (3-quart) saucepan over medium heat. Add 3 tablespoons all-purpose flour and cook, whisking constantly, for 1 minute. Remove the pan from the heat. While whisking constantly, slowly pour in about 1/2 cup whole milk and whisk until smooth.
  • Return the pan to medium heat and gradually whisk in the remaining 1/4 cup whole milk and 1/2 cup IPA. Cook, whisking frequently and scraping down the sides and bottom of the pan, until the mixture is thick, bubbly, and no floury taste remains, about 8 minutes. Meanwhile, place the tortilla chips in the oven to warm.
  • Reduce the heat to low. While whisking constantly, add the cheddar and American cheeses one big pinch at a time until all the cheeses have been added and the mixture is smooth, about 5 minutes. You will initially be able to see bits of grated cheese in the sauce; keep stirring over low heat, and eventually the cheese will melt fully and the sauce will become smooth (it should coat the back of a spoon). Do not let it come to a boil.
  • Add 2 tablespoons pickled jalapeño brine and 1 to 2 teaspoons Tajín or taco seasoning (adjust according to your taste) and whisk to combine. Taste and season with salt as needed.
  • Remove the chips from the oven. Drizzle the sauce evenly over the chips. Sprinkle with the drained salsa, jalapeños, and olives. Serve immediately right off the baking sheet.

Nutrition Facts : SaturatedFatContent 12.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.5 g, SugarContent 3.4 g, ServingSize Serves 6, ProteinContent 14.8 g, FatContent 34.9 g, Calories 597 cal, SodiumContent 712.9 mg, FiberContent 4.2 g, CholesterolContent 0 mg

LOADED BEEF NACHOS RECIPE WITH SOUR CREAM - DAISY BRAND



Loaded Beef Nachos Recipe with Sour Cream - Daisy Brand image

Provided by DAISYBRAND.COM

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 16

Number Of Ingredients 9

lean ground beef
taco seasoning mix
water
Daisy Sour Cream
large corn tortilla chips
shredded Mexican cheese blend
Roma tomatoes, seeded and diced
green onions, sliced
chopped jalapenos

Steps:

  • In a 10-inch nonstick skillet, cook the ground beef over medium-high heat for 6 to 8 minutes or until no longer pink, stirring occasionally to break up the beef. Stir in the taco seasoning mix, water and 1/4 cup of the sour cream. Cook the mixture for 2 to 3 minutes or until thoroughly heated.
  • Meanwhile, place a layer of chips on each of 2 large microwavable plates.
  • Top each plate of chips with half of the meat mixture and half of the cheese. Microwave 1 plate at a time 1 1/2 minutes on High or until the cheese is melted.
  • Top each with tomatoes, green onions and jalapenos. Dollop the remaining sour cream over the top of the nachos. Pull apart to serve.

Nutrition Facts : Calories 160, CholesterolContent 39, FiberContent 1, ProteinContent 10, SodiumContent 361, CarbohydrateContent 7, FatContent 10

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