Nacho Cheese Bites Food

CRISPY CHEESY NACHO TOTS

Steps:

• Bake the Tater Tots® until very crispy, following the package directions.
• Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo.
• When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.

NACHO CHEESE BITES

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

NACHO BITES

Steps:

• Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
• In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
• Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.

SPICY CHEESE BITES

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

NACHO SCOOPS

Steps:

• In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.