Cheesy Cracker Nachos Food

CHEESY PICKLE NACHOS

Steps:

• For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm.
• For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm.
• Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.

EASY CHEESY NACHOS

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

CLASSIC PUB STYLE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

EASY CHEESY NACHOS

Steps:

• Divide chips between six plates; set aside.
• In a saucepan, warm chili until heated through.
• Meanwhile, in another saucepan; heat cheese over medium-low heat until melted, stirring frequently.
• Spoon chili over chips; drizzle with cheese.
• Sprinkle with onions and tomato.

CHEESY CRACKER NACHOS

Steps:

• Heat oven to 350ºF.
• Place crackers on foil-covered baking sheet; top with cheese, olives and salsa.
• Bake 3 to 4 min. or until cheese begins to melt. Serve immediately.

TEX MEX CHEESY NACHOS

Steps:

• In a large pan over medium-high heat, add olive oil. Add onion and garlic, sauté until transparent, about 3 minutes.
• Add ground chicken, and use a spatula to break it up into pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.
• Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeño and sprinkle with Armstrong Tex Mex shredded cheese. Broil for 2-4 minutes, watching closely.
• Garnish with chives and cilantro. Serve immediately.

CHEESE CRACKER PIZZA NACHOS

Steps:

• Set up a plate as if you are making nachos. Layer the sauce, cheese, olives, and pepperoni on top of the cheese crackers.
• Place in a toaster oven or oven at 350 degrees until the cheese is melted.
• Let your kids enjoy as a fun after school snack.

CHEESY MACHO NACHOS

Steps:

• Heat oven to 350.
• Lay chips on oven safe platter. You will be layering this so split them.
• Warm beans and chili on stove or in microwave. Stir beans until smooth.
• Spread beans over tortillas. Top with onion, cheese, jalepenos, chili and cheddar cheese. Repeat by layering tortilla chips and toppings until gone.
• Place in oven and bake until cheese is melted.
• Dollop with sour cream. Add tomatoes and green onions on top.

CHINESE FIRECRACKER NACHOS

Steps:

• Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
• Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
• Break up the ground pork into chunks and place in pan.
• Stir in chili garlic sauce and the hoisin sauce.
• Continue to cook, stirring and breaking up the pork.
• Add the sesame seeds.
• Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
• (The pork mixture can be fried up to a day in advance and refrigerated).
• Preheat the oven to 475F.
• Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
• Sprinkle on the cheese and then the pork mixture.
• Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
• While the nachos are in the oven, toss the cabbage with the rice vinegar.
• Serve with green onion and the seasoned cabbage sprinkled on top.

KID-FRIENDLY CHEESY NACHOS

Steps:

• Spread chips in a single layer on a microwave-safe plate.
• Drizzle taco sauce over chips (to your taste).
• Sprinkle generous amount of cheese evenly over chips (about 3/4cup for 8" plate).
• Add a few black olive slices (optional).
• Microwave, uncovered for 30-60 seconds or until cheese melts.
• Serve with side of sour cream for dipping (optional).