Bacononionnachos Recipes

BACON NACHOS

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Place tortilla chips on a microwave-safe serving plate. Layer with the beef, bacon and cheese. , Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with guacamole and sour cream. Sprinkle with tomatoes and onions if desired.

BACON BBQ NACHOS

Steps:

• Place the bacon in a large nonstick skillet over medium-high heat until crispy and cooked through on both sides, about 16 minutes. Remove the bacon to a paper-towel lined plate, reserving the fat in the skillet. Once the bacon has cooled slightly, chop into bite-sized pieces. Set aside.
• Place the chips on a large serving platter and sprinkle the barbeque seasoning over the top.
• Combine the sour cream, barbeque sauce and hot sauce in a small bowl to make a barbeque crema. Set aside.
• Place the skillet with the reserved bacon fat over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook this mixture until thin and slightly tan, 2 to 3 minutes. While continuously whisking, pour the evaporated milk and stock into the flour mixture. Reduce the heat to low and cook, whisking occasionally, until the sauce slightly thickens and lightly coats the back of a spoon, about 8 minutes. Whisk in the salt and cheese until melted. Remove from heat, as the sauce will continue to thicken.
• Spoon the warm beans over the chips. Sprinkle half of the chopped bacon over the beans. Pour the warm cheese sauce generously over the platter. Sprinkle the jalapenos, pimientos, remaining bacon and scallions on top. Drizzle with the barbeque crema and serve immediately.

SUNNY'S CUBANO NACHOS

Steps:

• For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
• Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
• For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
• For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
• For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
• Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.

CANADIAN BACON ONION QUICHE

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed. Shape into a disk., On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In large skillet, heat remaining butter over medium heat. Add onions; cook and stir until golden brown. Stir in Canadian bacon, pepper and remaining salt. Remove from heat; add eggs and cheddar cheese. Pour into crust., Bake on a lower oven rack 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

BACON AND ONION BARBECUE SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.

BACON-ONION JAM

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

BACON & ONION NACHOS

Steps:

• Preheat the oven to 475.
• Cook bacon on stovetop until crisp. Drain on absorbent paper. When the bacon is cool, coarsely chop it.
• Arrange the tortilla chips on a large rimmed baking sheet. Scatter the bacon, onions, and jalapenos evenly over the chips. Sprinkle the grated cheese over all. Bake about 5 minutes, or until the cheese is melted and the nachos are sizzling (watch carefully to prevent overbrowning).
• Serve immediately, accompanied by sour cream and salsa for dipping. (As the nachos already have jalapenos on them, choose a salsa that's not too hot).

BACON NACHOS

Steps:

• Preheat oven to 425 degrees.
• Line a baking sheet with aluminimum foil.
• Spread 1/2 bag of Tostitos over the foil.
• Sprinkle with half the bacon, onion, peppers and 1 cup of cheese.
• Spread the remaining 1/2 bag of Tostitos on top.
• Top with remaining bacon, onion, peppers, olives and tomatoes.
• Top with 1 1/2 cup remaining cheese.
• Bake for 5-10 minutes or until the cheese is melted and slightly browned.

SIMPLE ONION AND BACON JAM

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
• Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
• Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.

CHEESY WONTON NACHOS RECIPE BY TASTY

Steps:

• Make the beef: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned.
• Add the beef, cumin, chili powder, oregano, salt, and pepper to the pan. Stir to break up the ground beef, then let sit undisturbed for about 3 minutes to let the meat brown. Stir and continue cooking until no pink remains, 5-7 minutes total. Add 2 tablespoons of the pickled jalapeño liquid and cook until slightly evaporated, about 1 minute. Remove the pan from the heat. Drain any excess liquid from beef and set aside.
• Make the wontons: In a medium bowl, mix together the American cheese and beef until well combined with large chunks of cheese still intact.
• Fill a large, deep pot about ⅔ of the way with vegetable oil. Heat the oil until it reaches 350°F (180°C). Set a wire rack on top of a baking sheet.
• On a clean work surface, lay out 10 wonton wrappers at a time. Scoop about 2 teaspoons of the beef mixture into the center of each wonton wrapper. Lightly brush 2 edges of the wrapper with egg, then fold up one corner to meet the opposite corner, forming a triangle, and gently press all the edges together to seal, ensuring all the air is pressed out from around the filling. Repeat with the remaining filling and wrappers.
• Working in batches, gently lower 4-6 filled wontons into the hot oil. Fry until golden brown, flipping once, 2-3 minutes total. Transfer to the wire rack to drain and sprinkle lightly with salt.
• Arrange half of the stuffed wontons on a baking sheet. Cover with ½ cup (50 g) of the shredded cheddar and about half the black beans. Top with the remaining wontons and cheddar cheese.
• Broil the wontons until the cheese is melted and bubbly, about 2 minutes.
• Top the wonton nachos with the remaining black beans, jalapeños, red onion, tomato, sour cream, avocado, and cilantro. Serve with lime wedges on the side.
• Enjoy!

BACON AND ONION PASTA

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

BACON NACHOS WITH CHEESE SAUCE

Steps:

• Stir the cheeses, cornflour, cream and 1 tbsp maple syrup in a saucepan over a low heat. Continue stirring - it may split or look lumpy but will eventually come together. Season with the Tabasco and a little more maple syrup to taste. Keep warm to prevent it setting quickly.
• Grill the bacon until very crisp, and warm the tortilla chips on the shelf below in the oven. Heap the chips onto a platter and pour over the cheese sauce. Break the bacon into small pieces and sprinkle over, followed by the spring onions, jalapeño (if using) and coriander.