The Perfect Plate Of Nachos Recipes

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OVER THE TOP NACHOS



Over the Top Nachos image

These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Better plan on making two plates of these, they're really good! Serve with sour cream, salsa, and guacamole.

Provided by Charlie

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 10m

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced

Steps:

  • In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
  • Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
  • Microwave on medium-high until cheese has melted. Serve immediately.

Nutrition Facts : Calories 829 calories, Carbohydrate 58.4 g, Cholesterol 118.6 mg, Fat 52.1 g, Fiber 7.9 g, Protein 33.6 g, SaturatedFat 20.1 g, Sodium 845.9 mg, Sugar 1.9 g

THE PERFECT PLATE OF NACHOS



The Perfect Plate of Nachos image

What separates a ho-hum plate of nachos from a truly amazing one? Is it the cheese, the meat and veggie toppings, the types of chips or the distribution of ingredients? My answer: All of the above! In this recipe I'll show you what I think goes into making perfect nachos. And the good news is that it doesn't involve crazy ingredients or fancy techniques.

Provided by Jordan Andino

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

6 ounces corn tortilla chips
2 cups shredded Cheddar Jack cheese
1 cup canned black beans
1/2 cup diced yellow onion
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 cup sour cream
3 tablespoons heavy cream
1/2 teaspoon kosher salt
8 ounces boneless skinless chicken breast
Juice of 1 lemon
1/2 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1/2 cup pico de gallo, homemade or store-bought
1/2 cup guacamole, homemade or store-bought

Steps:

  • Preheat the oven to 475 degrees F. Line a baking sheet with wax paper or parchment paper.
  • Place half the tortilla chips in a single layer on the baking sheet. Sprinkle with 1 cup of the cheese. Layer with the remaining chips and sprinkle with the remaining cheese. Set aside.
  • Meanwhile, for the black bean sauce: Combine the beans, onion, salt, pepper, cumin and 1/4 cup water in a medium saucepan. Bring to a simmer, adjust the heat, and simmer for 20 minutes, stirring every 5 minutes or so.
  • For the sour cream sauce: Combine the sour cream, heavy cream and salt in a small bowl and whisk until smooth. Set aside.
  • For the chicken: Heat a small heavy skillet over high heat for 2 minutes. While the pan heats, season the chicken with the lemon juice, paprika, salt and pepper. Add the butter to the skillet and melt. Place the chicken in the skillet and cook for 2 minutes on each side. Transfer the chicken to the baking sheet with the chips, pushing the chips to the side a bit.
  • When ready to serve, place the baking sheet with the chips, cheese and chicken in the oven until the cheese melts, about 4 minutes. Transfer the chicken to a cutting board. Slide the chips and cheese off the baking sheet onto a serving bowl or platter. Pour 3/4 cup of the hot black bean sauce over the cheese. Dice the chicken and sprinkle it over top. Dollop with the pico de gallo and guacamole. Drizzle the sour cream in a zigzag pattern all over. Enjoy!

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