SALSA FOR NACHOS RECIPES
TOP SECRET RECIPES | CHI-CHI'S NACHOS GRANDE
Menu Description: "Seasoned beef, refried beans and cheese." Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never be able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota. The restaurant was built inside a deserted Kroger grocery store and became instantly famous for the intensely flavored and larger-than-usual portions of food. To keep volume high, Chi-Chi's designed a custom computer-driven system that clocks every aspect of service from the time each server enters an order to when the order is placed in front of the customers. Special attention was given to the design of the menu items as well, with each dish taking no more than nine minutes to prepare, even during the rush hours. At the restaurant you can order the Nachos Grande with beef, chicken, seafood or a combination. This recipe will show you how to make the beef and chicken versions. Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Number Of Ingredients 26
Nutrition Facts : Calories 608 calories
VEGETARIAN NACHOS RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Most of us know it’s a source of healthy fats, but avocado also offers a good dose of vitamin E, which acts as an antioxidant to protect cells from the damage caused by free radicals.
Total Time 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Place the oven on to 180ºC/350ºF/gas 4.
- Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
- Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
- Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
- Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
- Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
- Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
- Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
- Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.
Nutrition Facts : Calories 281 calories, FatContent 9.5 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 12.2 g protein, CarbohydrateContent 32.3 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.66 g salt, FiberContent 13.9 g fibre
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Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It’s fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. —Lori Kostecki, Wausau, Wisconsin
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I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California
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Reviews 4.1
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- Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
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I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California
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Reviews 4.1
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From tasteofhome.com
Reviews 4.1
Total Time 02 hours 45 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 20 calories per serving
- Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
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MARGARITAVILLE VOLCANO NACHOS RECIPE | TOP SECRET RECIPES
Menu Description: “Topped with chili, cheese, guacamole, sour cream, jalapenos, tomato and scallions.”
This giant pile of nachos lives up to its name and these are by far the best nachos I have ever had at any casual chain. The secret is in the stacking of the ingredients. You start with a layer of yellow corn tortilla chips and then spoon on some creamy, slightly spicy nacho cheese. I found that Tostitos makes the perfect cheese for this: Tostitos Salsa Con Queso. More chips go on top, then more cheese, then more chips followed by chili and a shredded cheese blend. Use premade chili that can often be found in the deli section of your grocery store where the soups are sold. After the nachos are baked and the cheese is melted, diced tomato, green onion, sour cream, guacamole and jalapeno slices are added on top, and the party can now erupt.
Now, how about some Margaritaville Key Lime Pie for dessert?
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Total Time 20 minutes0S
Calories 190 calories per serving
From topsecretrecipes.com
Total Time 20 minutes0S
Calories 190 calories per serving
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Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It’s fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. —Lori Kostecki, Wausau, Wisconsin
From tasteofhome.com
Reviews 5
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Reviews 5
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Cuisine North America, Mexican
Calories 19 calories per serving
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
See details
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I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California
From tasteofhome.com
Reviews 4.1
Total Time 02 hours 45 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 20 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 02 hours 45 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 20 calories per serving
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See details
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Menu Description: “Topped with chili, cheese, guacamole, sour cream, jalapenos, tomato and scallions.”
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