Joeys Nachos Kitchen Boss Recipe 435

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NACHOS



Nachos image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
1 1/2 cups refried beans, warmed, recipe follows
2 poblano chiles, roasted, peeled, seeded, and diced
2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
1 cup finely shredded Monterey Jack cheese (about 4 ounce)
1/2 cup sour cream
Vegetable oil for frying
12 (6-inch) corn tortillas (preferably white)
Fine salt
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt
One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander leaves (cilantro) (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
  • Preheat the oven to 350 degrees F.
  • Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
  • In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
  • In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

JOEY'S NACHOS - KITCHEN BOSS RECIPE - (4.3/5)



Joey's Nachos - Kitchen Boss Recipe - (4.3/5) image

Provided by á-5623

Number Of Ingredients 18

OPTIONAL TOPPINGS:
1 package (8 ounce) Philadelphia cream cheese, room temperature
1 tablespoon olive oil
1 pound ground beef
1 medium white onion, diced
2 cloves garlic, minced
1 serrano chile, minced
1/4 cup Heinz chili sauce
1 tablespoon good-quality chili powder
1 teaspoon ground cumin
1 15 ounce can dark red kidney beans, drained and rinsed
1 teaspoon salt, or to taste
1 cup sharp cheddar cheese, shredded
Serve with tortilla chips (Joey likes the scoop-able type)
Sliced scallion
Chopped tomato
Sliced avocado
Chopped cilantro

Steps:

  • Heat a medium sauté pan over medium heat. Add the oil and the onions, sautéing med-low with a pinch of salt until translucent. Add the garlic and serrano, sauté until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking another few minutes until thickened. Remove pan from heat and cool to room temperature. Preheat oven to 350°F. Spread cream cheese evenly over the bottom of a 10" ceramic or glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes. Serve with any/all optional toppings and chips.

JERK CHICKEN NACHOS



Jerk Chicken Nachos image

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup minced fresh cilantro
2 cloves garlic, minced
1 mango, cut into small dice
1 avocado, cut into small dice
1 jalapeno, minced (seeds and membranes removed for less heat)
Juice of 1/2 lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 rotisserie chicken, meat shredded (skin and bones discarded)
2 tablespoons jerk seasoning
3 cups tortilla chips
3 cups plantain chips
One 15-ounce can pinto beans, rinsed and drained
2 1/2 cups shredded Cheddar
1/2 cup sour cream

Steps:

  • For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
  • For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
  • In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
  • Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.

CHICKEN CHILI NACHOS RECIPE - (4/5)



Chicken Chili Nachos Recipe - (4/5) image

Provided by dcarriger56

Number Of Ingredients 9

1 pound of bonelessskinless chicken, shredded
1 can(10 ounces) diced tomatoesand green chiles, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 teaspoon paprika
1 teaspoonground cumin
1/2 teaspooncayenne pepper
1 package (13-1/2) tortilla chips
1-1/2 cups (6 ounces) shredded mexican cheese

Steps:

  • 1. In a large skillet coated with cooking spray, saute the chicken until no longer pink. Add the tomatoes; cook over medium-high heat for 3 minutes or until tomatoe juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through. 2. Arrange the tortilla chips on two large microwave-safe place; sprinkle each with 1/4 cup of cheese. Top with chicken and mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.

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