Cucumbernachos Recipes

CUCUMBER NACHOS

Steps:

• Put the salsa in a strainer to remove some of the liquid.
• Peel and slice the cucumber.
• Put the slices of cucumber into the bottom of a 9x13 pan, without overlapping.
• Discard the extra salsa liquid.
• Put about 1 teaspoons of salsa on each cucumber slice.
• Sprinkle the tops of the cucumbers with the cheese.
• Put about 1 teaspoons of sour cream on top of each slice.
• Serve cold.

MEDITERRANEAN NACHOS

Steps:

• In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2 teaspoon salt; set aside., Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4 minutes on each side or until golden brown. Cool on wire racks., In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the yogurt, lemon juice, lemon zest, cucumbers and remaining salt and pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives, onions and cheese. Serve immediately with cucumber sauce.

SUNNY'S CUBANO NACHOS

Steps:

• For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
• Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
• For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
• For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
• For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
• Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.