CHILI CHEESE DOG NACHOS
Steps:
- Preheat broiler. Spray an oven-save platter or large casserole dish with nonstick spray. Chop hot dogs into small pieces.
- Bring a skillet sprayed with nonstick spray to medium heat. Add chili and hot dog pieces and cook until hot, about 3 minutes.
- Arrange chips on the platter or casserole dish. Top with chili mixture, onion, and cheese.
- Broil until cheese has melted, about 2 minutes.
Nutrition Facts : Calories 228
CHILI NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
- Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
- In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
- After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
- Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).
ULTIMATE CHILI "CHEESE" NACHOS
There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
- Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
- For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
- Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
- For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
- Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.
CHILI DOG NACHOS
This recipe came from Rachael Ray. It's easy, and delicious. I made it with smoked bratwurst to make it more "adult-friendly" and it worked great! We enjoyed the Super Bowl while munching on these.(Note: I agree with not needing the oil as a reviewer suggested. I don't use it either.)
Provided by Charmie777
Categories Pork
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium skillet over high heat.
- Add oil, then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes.
- Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes.
- Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes.
- Add tomato sauce and simmer 5 minutes more.
- Preheat broiler.
- Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese.
- Melt cheese under hot broiler, 2 minutes, until melted and bubbly.
- Garnish with sour cream, salsa and chopped green onions.
Nutrition Facts : Calories 677, Fat 51.6, SaturatedFat 24.8, Cholesterol 163.5, Sodium 1138.8, Carbohydrate 10.9, Fiber 2.5, Sugar 4.9, Protein 42.8
CHILI CHEESE DOGS
Steps:
- To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
- For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.
CHILI DOG NACHOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
- Preheat broiler.
- Arrange corn chips on a flameproof platter or in a flameproof casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
CHILI CHEESE DOG NACHOS
Steps:
- Preheat broiler.
- Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes. Set aside.
- Arrange chips on an oven-safe platter or in a large casserole dish. Top the chips first with the chili-dog mixture and then with onion.
- Top evenly with cheese strips.
- Place under the broiler until the cheese begins to melt and bubble, about 2 minutes. Top or serve with sour cream. Garnish with scallions. Eat!
- Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce. Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste. Mmmmm!!!
Nutrition Facts : Calories 218, Fat 3 grams, Sodium 674 milligrams, Carbohydrate 36 grams, Fiber 4.25 grams, Protein 13 grams, Sugar 4 grams
CHILI NACHOS
These are delicious and so easy to make. If you make Recipe #103441 (it freezes well in small containers), you will have it to make these any time or use another chili recipe. There is really no specified amount that you can make. Just use the three ingredients and as much as you want of all of them and enjoy.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- On a platter, arrange sort of a single layer of tortilla chips.
- With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
- Sprinkle with some of the cheese.
- Then put another layer of chips, chili, and cheese until all are used.
- Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
- Put the platter on the table and let everyone dig inches.
Nutrition Facts : Calories 304.2, Fat 18.1, SaturatedFat 7.6, Cholesterol 36, Sodium 595, Carbohydrate 24.9, Fiber 4.2, Sugar 1.2, Protein 12.6
EASY CHILI NACHOS
This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two separate pie plates if you are serving more than 6 people. Prep time does not include making the chili --- this is very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 22m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 400°F.
- Heat the chili in a small saucepan or microwave until hot.
- Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
- Spoon half of the chili over the chips.
- Sprinkle with half of the cheese.
- Repeat with remaining chips, chili and cheese.
- Bake for about 7-8 minutes until the cheese has melted.
- Top with salsa, guacamole and sour cream.
- Serve immediately.
- Delicious!
QUICK CHILI-CHEESE NACHOS
Quick. Simple. Delicious. These cheesy chili nachos score on all three counts, making them perfect for game nights...or for no-occasion nights.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Microwave CHEEZ WHIZ and heat chili as directed on labels.
- Layer 1/2 of the tortilla chips, 1/2 of the hot chili and 1/2 of the CHEEZ WHIZ on serving platter. Repeat layers.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 910 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 4 g, Protein 8 g
CHILI CHEESE DOG NACHOS
Oh my - everything you love about a chili cheese dog, in a nachos format. Does it get any better?! These are great for a special after-school snack, game night, football party or for that late night craving. So fun!!
Provided by Brandy Bender
Categories Chips
Time 10m
Number Of Ingredients 4
Steps:
- 1. Put the handful of tortilla chips onto a plate.
- 2. Pour the chili, hot dogs, and cheese over the chips.
- 3. Microwave for 3 - 5 minutes or until chili and cheese is warm to your liking. Enjoy!
CHILI-CHEESE DOG TOTCHOS
Feel like you're in the ballpark with a plate of Chili-Cheese Dog Totchos. TATER TOTS and cheddar cheese make these Chili-Cheese Dog Totchos so delicious!
Provided by My Food and Family
Categories Potatoes
Time 47m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Bake TATER TOTS as directed on package. About 5 min. before TATER TOTS are done, cook chili and wieners in saucepan on medium heat until heated through, stirring frequently.
- Spread TATER TOTS onto ovenproof platter; top with chili mixture and cheese. Bake 5 min. or until cheese is melted.
- Sprinkle with onions.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 790 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 2 g, Protein 9 g
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