Tex Mex Mozzarella Stick Nachos Food

PASTA NACHOS

Steps:

• Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped.
• Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside.
• Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm.
• Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F.
• Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste.
• Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.

THE BEST NACHOS

Steps:

• Preheat the oven to 350°F.
• Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

TEX MEX CHEESY NACHOS

Steps:

• In a large pan over medium-high heat, add olive oil. Add onion and garlic, sauté until transparent, about 3 minutes.
• Add ground chicken, and use a spatula to break it up into pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.
• Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeño and sprinkle with Armstrong Tex Mex shredded cheese. Broil for 2-4 minutes, watching closely.
• Garnish with chives and cilantro. Serve immediately.

TEX-MEX NACHOS (RESTAURANT STYLE)

Steps:

• Spread tortilla chips on a cookie sheet completely covering cookie sheet so that edges of chips are touching and occasionally overlapping a little.
• Evenly spread grated cheese over tortilla chips.
• Last sprinkle slivered jalapenos over grated cheese, if using jalapenos slices, try to place one slice on each chip.
• Run under broiler, watching carefully until cheese is melted. Serve Hot.