Good Recipe for homemade nachos?

Question

Need a good recipe for homemade nachos?!?

Answer 1

I make my nachos with organic blue corn chips and lots of sliced pickled jalapenos. It's an unbeatable combination. And don't forget the extra virgin olive oil

1 bag organic blue corn tortilla chips
extra virgin olive oil
4 oz. Cheddar cheese, shredded
1 cup [or more] cooked seasoned chicken pieces [I used Perdue Short Cuts - Southwestern flavor]
a big handful of organic sweet grape tomatoes, halved
2-3 tablespoons chopped pickled jalapenos or chopped green chile
chopped cilantro, if desired

Preheat the oven to 450 degrees F. Line a large roasting pan with tin foil.
Layer the tortilla chips in the bottom of the pan; drizzle with some extra virgin olive oil. Sprinkle with half of the shredded cheese. Layer the chicken pieces, tomatoes, jalapenos and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of chopped cilantro, if desired.
Bake for about ten minutes or so, until the cheese has melted and the nachos are sizzling.
Pour the wine. Light a candle. Serve right from the roasting pan if you like. We're casual here. We ate with our fingers.

Answer 2

I came up with this recipe when I was in Germany. We had a Puerto Rican friend and she took beef and cooked it with taco seasoning like you would to prep for tacos. She made a layer of beef, then a layer of refried beans ontop. She added some sour cream, light lettuce, diced tomatoes and guacamole with shredded cheese. She served it with just regular white corn or corn nachos. It was the best thing, so I went by it and found that you can add items like pepper jack cheese or onion and leave things off like guacamole. Everyone loved it and it makes alot so its good for a party or a snack entree table.

Answer 3

You can season your taco meat nice and spicy. If you use a packet buy one that says hot, add your favorite hot sauce, or chili's to the ground beef. You can do the same to the beans if you want. Then in a heat proof platter or baking pan, throw in your chips, scatter your mean and beans (or pile in the middle), add shredded cheese (cheddar and jack), olives, canned jalapeno slices, etc. Once the cheese has melted, throw on some sour cream, tomatoes, and avocado. Don't make everything hot. If you put jalapeno slices all over it, you might not need to spice up the meat and beans. You want a balance. The sour cream and cheese will also help balance the flavors.

Answer 4

all you have to do is grate cheese nd put it on top off dorritoes and put it in the oven for 15 minutes then put salsa on it with avocadoe an onion an stuff....yum!!

Answer 5

Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema:

Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped
2 tablespoons tomato paste
1 tablespoon white wine vinegar
2 cups bite-size shreds skinned cooked chicken (see notes)
24 corn tortilla chips (2 3/4 in. wide)
1 1/2 cups shredded jack cheese (6 oz.)
Cilantro-Avocado Crema (recipe follows)
24 fresh cilantro leaves

1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.

3. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.

Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.

Yield: Makes 24 nachos; 8 servings

Answer 6

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http://www.recipezaar.com/7420
http://www.recipezaar.com/10278
http://www.recipezaar.com/18178
http://www.recipezaar.com/47139

can try the search with nachos...and get more results !