Farm Fresh Spicy Nachos Wedges Food

ULTIMATE SPICY NACHOS

Ultimate Spicy Nachos image

Provided by Aaron McCargo Jr.

Time 33m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
2 cloves garlic, chopped
1 jalapeno, seeded and minced
2 tablespoons all-purpose flour
1 cup whole milk
4 cups coarsely grated pepper jack
1 teaspoon prepared mustard or whole-grain mustard
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, cooked
1 cup your favorite barbecue sauce
8 cups tortilla chips (about 1 large bag)
1 cup chopped pickled jalapenos
3 tablespoons chopped fresh cilantro
1 cup sour cream or nonfat Greek yogurt

Steps:

For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.

ULTIMATE SPICY BEEF NACHOS

Ultimate Spicy Beef Nachos image

Make and share this Ultimate Spicy Beef Nachos recipe from Food.com.

Provided by Brookelynne26

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup refried beans, canned
3 tablespoons shredded monterey jack pepper cheese
1 tablespoon chopped pickled jalapeno chile
2 teaspoons vegetable oil
1 small onion, chopped fine
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1 lb 90% lean ground beef
2 tablespoons tomato paste
1 teaspoon brown sugar
1 medium canned chipotle chili, chopped, plus 1 teaspoon adobo sauce
1/2 cup water
2 teaspoons lime juice
9 1/2 ounces tortilla chips
4 cups shredded monterey jack pepper cheese
2 jalapeno chiles, sliced into thin rings (medium)

Steps:

Adjust oven rack to middle position and heat oven to 400 degrees.
For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

Nutrition Facts : Calories 510.8, Fat 32.3, SaturatedFat 14.7, Cholesterol 89.5, Sodium 891.5, Carbohydrate 26.5, Fiber 3.3, Sugar 2.4, Protein 29.6

SPICY NACHOS

Spicy Nachos image

Enjoy this Spicy Nachos recipe from My Food and Family. Pinto beans, salsa and three peppers make this the perfect party food!

Provided by My Food and Family

Categories Recipes

Time 32m

Yield 8 servings

Number Of Ingredients 8

Ingredients

6 flour tortillas (8 inch), each cut into 6 wedges
1 cup rinsed canned no-salt-added pinto beans
1/2 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup roasted red pepper strips
6 pepperoncini peppers, drained, stems and seeds removed, sliced
3 Tbsp. drained pickled jalapeño nacho slices
2 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 350°F.
Place tortilla wedges in single layer on baking sheet. Bake 10 to 12 min. or until light golden brown. Cool slightly. Meanwhile, cook beans and salsa in saucepan on medium heat 3 to 4 min. or until heated through, stirring occasionally.
Increase oven temperature to 425°F. Place tortilla wedges in single layer on 12-inch ovenproof platter; top with bean mixture and remaining ingredients.
Bake 3 to 5 min. or until cheese is melted.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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