Spicy Nachos Food

SPICY ULTIMATE NACHOS

Steps:

• Preheat oven to 375°F. Arrange chips in single layer on 2 lightly greased foil-lined shallow baking pans, overlapping chips if needed to cover pan completely.
• Mix refried beans, sour cream and Seasoning Mix in small saucepan. Cook on medium heat until heated through, stirring occasionally. Spread 1/2 of the refried beans mixture on each pan of chips. Sprinkle each with 1/2 of the cheese.
• Bake 5 minutes or until cheese is melted. Sprinkle with tomatoes and green onions. Serve immediately with assorted toppings, if desired.

ULTIMATE SPICY BEEF NACHOS

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.

SPICY CHICKEN NACHOS

Steps:

• To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
• In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
• To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
• To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
• Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
• Sprinkle with coriander.

SPICY NACHOS

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.

SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS

Steps:

• Make the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.
• When the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.
• Add the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)
• Add enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.
• Meanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.
• Assemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.

NACHOS

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

SPICY NACHO BAKE

Steps:

• In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.