Nachos With Salsa And Baked Beans Nachos With Cheese Sauce Salsa And Baked Beans Corn Chips With Salsa And Baked Beans Recipes

DOUBLE CHEESE AND BEAN NACHOS

Steps:

• Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
• In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
• Bake 10 to 12 minutes or until cheese is melted. Serve immediately.

HEARTY BEAN NACHOS WITH SPICY SALSA

Steps:

• Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
• Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
• Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
• Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
• Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
• Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
• Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!

CHEESY BLACK BEAN NACHOS

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

SALSA-BAKED SALMON NACHOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
• Combine salsa, ground chipotle, and cumin in a bowl.
• Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
• Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
• Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
• Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.