Florida Native Mexican Buffalo Chili With Monterey Jack Nachos Food

BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

SPICY MEXICAN CHILI

Steps:

• Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
• Serve over rice. Make extra for next day's breakfast.

KICKIN' BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
• Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
• Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
• Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
• Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

BLACK BEAN NACHOS WITH MONTEREY JACK, COTIJA AND AVOCADO

Steps:

• Arrange a rack in the middle of the oven and preheat the oven to 425 degrees F.
• Mix the Monterey Jack, Cotija, chile powder, cumin and garlic together in a medium bowl. Spread about a third of the tortilla chips on an ovenproof platter in an even layer. Sprinkle with a third each of the beans, cheese mixture and onions. Repeat the layering two more times. Bake until the cheese is melted and bubbly, 7 to 10 minutes.
• Remove the nachos from the oven and garnish with the avocado and cilantro. Sprinkle with hot sauce to taste. Dollop with sour cream if using. Serve hot.

BUFFALO CHICKEN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a bowl, mix the chicken with the hot sauce and the ranch.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

FLORIDA NATIVE MEXICAN BUFFALO CHILI WITH MONTEREY JACK NACHOS

Steps:

• Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
• Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
• Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
• Reduce heat and cover the pan. Simmer for about 45 minutes.
• Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
• Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
• Remove the bay leaves before serving.
• To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.