CHICKEN NACHOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Everyone needs a go-to nacho recipe. Change this chicken version by using leftover shredded pork or brisket, and barbecue sauce instead of salsa. —Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray. , In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. , Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately.
Nutrition Facts : Calories 276 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 584mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 21g protein.
LOADED NACHOS RECIPE - NYT COOKING
Nachos are among the most ubiquitous of America’s pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this. Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro. Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do. But take care to layer well. Layering is the key to loaded nacho perfection.
Provided by Sam Sifton
Total Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
- Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
- Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
- Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.
More about "queso chicken nachos recipes"
LOADED NACHOS RECIPE - NYT COOKING
Nachos are among the most ubiquitous of America’s pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this.
Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro.
Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do.
But take care to layer well. Layering is the key to loaded nacho perfection.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.
See details
QUESO FUNDIDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 161 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 161 calories per serving
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
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THE ORIGINAL BBQ NACHOS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 9 hours 25 minutes
Category appetizer
Reviews 4.8
Total Time 9 hours 25 minutes
Category appetizer
- Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
See details
QUESO FUNDIDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 161 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 161 calories per serving
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
See details
THE ORIGINAL BBQ NACHOS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 9 hours 25 minutes
Category appetizer
Reviews 4.8
Total Time 9 hours 25 minutes
Category appetizer
- Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
See details
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