Nachos Agrios Food

NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
• Preheat the oven to 350 degrees F.
• Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
• In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
• In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

ITALIAN NACHOS RESTAURANT-STYLE

Steps:

• Preheat your oven's broiler.
• Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
• Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

THE ORIGINAL NACHOS

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

TACO NACHOS

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
• Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
• Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
• Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

PERSIAN CREAM

Steps:

• Sprinkle gelatine over cold water to soften.
• Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
• Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
• Over a very low heat, stir until the custard begins to thicken.
• Add the softened gelatine and stir until dissolved.
• Cool then stir in rosewater.
• Beat the egg whites until stiff and fold into the custard mixture.
• Chill for at least four hours.
• Serve with fresh or partially frozen berries and whipped cream.

LOADED PITA NACHOS

Steps:

• Preheat oven to 350°F.
• Cut each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet.
• Bake for 5 to 10 minutes or until crisp.
• Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture.
• Bake for 12 to 15 minutes or until cheese is melted.

ITALIAN AMARETTO CREAM

Steps:

• Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes.
• In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat.
• In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar.
• Add the amaretto and gelatin. Allow to cool to room temperature.
• Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.
• Spoon the mixture into 6 custard cups and refrigerate about 3 hours.
• Crumble the amaretti cookies in a food processor.
• Sprinkle the top of the custard with the crumbs and serve.

CLASSIC PUB STYLE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.