NACHOS WITH QUESO RECIPE RECIPES

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BEST NACHOS SUPREME RECIPE - HOW TO MAKE EASY LOADED ...



Best Nachos Supreme Recipe - How to Make Easy Loaded ... image

Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? Here's how to make nachos (with our favorite insanely easy recipe), including how to make it healthy, the best toppings, and what kind of cheese to use on them.

Provided by Lindsay Funston

Categories     feed a crowd    Super Bowl    appetizers    dinner    lunch    side dish    snack

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 19

1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 lb. ground beef
2 garlic cloves, minced
1 tbsp. taco seasoning
kosher salt
1 (15-oz.) can refried beans
1/4 c. water
1 large bag tortilla chips
2 c. shredded cheddar
2 c. Shredded Monterey jack
1 (15-oz.) can black beans, drained
1/2 c. pickled jalapeños
1 large tomato, diced
1 avocado, diced
1/4 c. thinly sliced green onions
1/4 c. fresh cilantro leaves (optional)
Sour cream, for drizzling
Hot sauce, for drizzling

Steps:

  • Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
  • Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined. 
  • Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer.
  • Bake until cheese is melty, 15 minutes.
  • Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.

THE ORIGINAL BBQ NACHOS RECIPE | FOOD NETWORK



The Original BBQ Nachos Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 9 hours 25 minutes

Prep Time 40 minutes

Cook Time 8 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds Pulled Pork Shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
One 8-pound Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey Jack cheese
One 14-ounce can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

Steps:

  • Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
  • Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
  • Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
  • Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
  • Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
  • Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
  • Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

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Calories 161 calories per serving
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