Bacononionnachos Recipes

BACON NACHOS

Steps:

• Preheat oven to 425 degrees.
• Line a baking sheet with aluminimum foil.
• Spread 1/2 bag of Tostitos over the foil.
• Sprinkle with half the bacon, onion, peppers and 1 cup of cheese.
• Spread the remaining 1/2 bag of Tostitos on top.
• Top with remaining bacon, onion, peppers, olives and tomatoes.
• Top with 1 1/2 cup remaining cheese.
• Bake for 5-10 minutes or until the cheese is melted and slightly browned.

BACON & ONION NACHOS

Steps:

• Preheat the oven to 475.
• Cook bacon on stovetop until crisp. Drain on absorbent paper. When the bacon is cool, coarsely chop it.
• Arrange the tortilla chips on a large rimmed baking sheet. Scatter the bacon, onions, and jalapenos evenly over the chips. Sprinkle the grated cheese over all. Bake about 5 minutes, or until the cheese is melted and the nachos are sizzling (watch carefully to prevent overbrowning).
• Serve immediately, accompanied by sour cream and salsa for dipping. (As the nachos already have jalapenos on them, choose a salsa that's not too hot).

BACON BBQ NACHOS

Steps:

• Place the bacon in a large nonstick skillet over medium-high heat until crispy and cooked through on both sides, about 16 minutes. Remove the bacon to a paper-towel lined plate, reserving the fat in the skillet. Once the bacon has cooled slightly, chop into bite-sized pieces. Set aside.
• Place the chips on a large serving platter and sprinkle the barbeque seasoning over the top.
• Combine the sour cream, barbeque sauce and hot sauce in a small bowl to make a barbeque crema. Set aside.
• Place the skillet with the reserved bacon fat over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook this mixture until thin and slightly tan, 2 to 3 minutes. While continuously whisking, pour the evaporated milk and stock into the flour mixture. Reduce the heat to low and cook, whisking occasionally, until the sauce slightly thickens and lightly coats the back of a spoon, about 8 minutes. Whisk in the salt and cheese until melted. Remove from heat, as the sauce will continue to thicken.
• Spoon the warm beans over the chips. Sprinkle half of the chopped bacon over the beans. Pour the warm cheese sauce generously over the platter. Sprinkle the jalapenos, pimientos, remaining bacon and scallions on top. Drizzle with the barbeque crema and serve immediately.

BACON NACHOS

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Place tortilla chips on a microwave-safe serving plate. Layer with the beef, bacon and cheese. , Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with guacamole and sour cream. Sprinkle with tomatoes and onions if desired.

CHILI BACON NACHOS FOR TWO

Steps:

• Preheat the oven to 350 degrees.
• For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
• When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
• For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
• Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
• For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
• Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
• Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
• Garnish with the remaining lime wedges.

CHICKEN BACON NACHOS

Steps:

• Drain chicken and shred, thinly slice green onions, dice tomato, fry bacon until crisp and crumble.
• Preheat oven to 425 degrees. Line large cookie sheet with aluminum foil, layer almost the entire bag of tortilla chips, chicken, olives, green onions, tomato, bacon and cheese. Repeat layers over that if you wish to double the recipe. I put the cheese on over the ingredients to better hold them in place on the tortilla chips. Bake 5 to 10 minutes or until cheese is melted. Serve with salsa and sour cream on the side. Generously serves 6.