CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE
Provided by Eric Greenspan
Time 7h35m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
- Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
- Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
- Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
- Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
- Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
- Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.
CHORIZO NACHOS
These Chorizo Nachos are made with spicy chorizo sausage and a combination of corn, beans, jalapenos and tomatoes.
Provided by lyuba
Categories Appetizer
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° and lightly grease a baking sheet (about 9x13 in. rimmed baking sheet will work fine).
Nutrition Facts : Calories 796 kcal, Carbohydrate 66 g, Protein 34 g, Fat 44 g, SaturatedFat 16 g, Cholesterol 89 mg, Sodium 1257 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
SPICY CORN AND CHORIZO NACHOS
This is a little twist on your standard nachos. Makes a good snack because it is quick and simple to make, a little or a lot. From "Real Simple" magazine.
Provided by threeovens
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a rimmed baking sheet with foil, then spread out tortila chips; layer with cheese, chorizo, and corn.
- Bake at 450 degrees F until the cheese melts, about 3 to 5 minutes.
- Top with jalapenos and serve.
Nutrition Facts : Calories 370.8, Fat 24.3, SaturatedFat 10.8, Cholesterol 52, Sodium 709, Carbohydrate 24.1, Fiber 2.3, Sugar 0.7, Protein 15.8
MOVIE NIGHT NACHOS WITH CHORIZO & CREAMY GUACAMOLE
The perfect snack for sharing, who could resist this mountain of cheesy nachos topped with lime-spiked guacamole? Put the Mex-factor into your Saturday night
Provided by Cassie Best
Categories Snack, Treat
Time 45m
Number Of Ingredients 18
Steps:
- First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
- Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
- To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
- Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
- While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
CHORIZO NACHOS
Make and share this Chorizo Nachos recipe from Food.com.
Provided by Donnas Days
Categories High Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Remove sausage from casing and crumble in to frying pan. Cook over medium heat until cooked thoroughly (approximately 10 minutes).
- Meanwhile, layer chips in 9x13 pan. Pour cooked chorizo over the top. Spread cheese over top.
- Place in preheated 350 degree oven until cheese is melted.
- Serve with sour cream and guacamole.
Nutrition Facts : Calories 564.8, Fat 37, SaturatedFat 13.4, Cholesterol 62.1, Sodium 825.8, Carbohydrate 38.2, Fiber 3, Sugar 0.8, Protein 21.5
JOHN'S CHICKEN NACHO ONE-POT
A different take on the classic one-pot, this one has a Mexican twist. Nachos, smashed avocado, jalapeños, chorizo and tender chicken pieces - what's not to love?
Provided by John Torode
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.
- Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.
- Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.
Nutrition Facts : Calories 750 calories, Fat 49 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.9 milligram of sodium
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- Add remaining olive oil, peppers and onions to same pan. Cook until tender. Season with salt, pepper and dried oregano. Remove pan from heat. While this is cooking, preheat oven to 375°.
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- Bake in center of oven for 15 minutes, or until cheese turns golden brown. Allow 5 minutes to rest before serving. Top with salsa, jalapenos (if you like the spice), diced fresh tomatoes, sour cream, homemade guacamole and shredded lettuce.
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