Boca Nachos Recipes

BOCA NACHOS

Steps:

• Cook crumbles and salsa in nonstick skillet on medium heat 5 min. or until crumbles are cooked through (160ºF), stirring occasionally.
• Place chips on plate; top with crumbles mixture and remaining ingredients.

CARIBBEAN NACHOS

Steps:

• Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
• Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro.
• Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
• Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups.

FRESH CRAB NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
• Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
• Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.

JEN'S NACHOS

Steps:

• Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
• Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
• While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

BOCA 'SKINNY' NACHOS

Steps:

• PREHEAT oven to 350°F Spread tortilla wedges onto baking sheet; spray with cooking spray. Bake 5 minute or until lightly browned. Set aside to cool.
• MEANWHILE, mix ground burger, tomatoes, onion, garlic, oregano and crushed red pepper in nonstick skillet; cook on medium heat 5 minute or until heated through, stirring occasionally.
• ARRANGE 8 of the chips on each of 6 serving plates; top with 1/2 cup of the ground burger mixture and 2 tablespoons of the cheese.
• -----You can also add your favorite toppings such as vegetarian refried beans, sour cream, avocado and olives.

BOCA "SKINNY" NACHOS

Steps:

• Heat oven to 350ºF. Spread tortilla wedges onto baking sheet; spray with cooking spray. Bake 5 min. or until lightly browned. Cool.
• Meanwhile, cook all remaining ingredients except cheese in nonstick skillet on medium heat 10 min. or until heated through (160ºF), stirring occasionally.
• Arrange chips on 6 plates; top with crumbles mixture and cheese.