Garlic Bread Nachos Food

GARLIC BREAD NACHOS

Steps:

• Cut through the baguettes to separate all the slices, discarding the end pieces.
• Pile the bread slices on top of your biggest baking sheet, all overlapping, as you would with tortillas for nachos. Scatter over most of the cheese, spring onions and crushed tortilla chips as you layer, finishing with a final layer of these toppings. If you're preparing ahead, you can cover the tray with cling film and chill until ready to cook.
• Heat oven to 200C/180C fan/gas 6. Bake for 15 mins until the cheese has melted and the bread is golden and crisp. Loosen the soured cream with enough water to make a more drizzly topping, then spoon over the nachos and sprinkle with some coriander. Serve while everything is still hot and melted.

NAAN-CHOS

Steps:

• Preheat oven or toaster oven to 400 degrees F.
• Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
• Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
• In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
• In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
• To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.

OVEN NACHOS

Steps:

• In a large skillet cook the ground beef with onions; cook stirring until meat is no longer pink. Drain all fat well. Continue to cook until the meat is well browned, about 4-5 minutes longer. Pour contents of taco seasoning pack into meat and add water as directed on the package. Continue to cook according to package directions.
• Add in the refried beans and salsa. Cook, stirring occasionally, until heated through.
• Add in 3/4 cup grated cheddar cheese; stir until melted.
• Place the tortilla chips on a large serving platter.
• Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
• Top with sour cream, green onions, chopped tomatoes, shredded lettuce, and sliced black olives.
• Serve hot or warm.