Chi Chis Seafood Nachos Recipes

SEAFOOD NACHOS-LIKE CHI-CHI'S

Steps:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat melt butter.
• Whisk in butter, making a roux.
• Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick.
• Stir in American cheese until completely melted.
• Stir in heavy cream and sour cream until well blended.
• To assemble:.
• Arrange tortilla chips onto 2-3 oven safe plates.
• Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl.
• Add the shrimp, imitation crab and chilies, stirring well.
• Microwave on high for about 30 seconds if mixture is not hot.
• Pour evenly over plates of tortilla chips.
• Sprinkle on cheeses and green onions.
• Place in preheated oven for 4-5 minutes, or until cheese is bubbly and melted.
• Serves 2-3.
• Reserve remaining nacho sauce base in fridge for another batch.

CHI-CHI'S SEAFOOD NACHOS

Steps:

• Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes. Serve with salsa or picante sauce

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
• Add flour.
• Cook and stir for 5 minutes(should have a nutty aroma).
• Add 1/2 tsp white pepper.
• Stir in 2 tbsps lobster base and cook for an additional minute.
• Add milk & wine.
• Add 2 oz. of the cheese.
• Continue to cook until thickened.
• FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
• Combine with shrimp in a medium size bowl.
• Add 1.5 cups of cold sauce.
• Mix well.
• FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
• Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• Place flap of the tortilla over the crab mix and roll.
• Place flap side down onto a plate or in your baking dish.
• Ladle warm sauce over the enchiladas.
• Top with remaining monterey jack cheese.
• Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
• Watch and do not allow to burn (brown spots).
• Sprinkle with paprika.

CHI CHI'S NACHOS GRANDE

Steps:

• Beef Nachos Grande
• Preheat the oven to 375 degrees F.
• Brown the ground beef in a skillet over medium heat. Use a spatula or fork to crumble the beef into small pieces as it cooks. When you no longer see pink in the meat, drain off the fat.
• To the meat, add the chili powder, salt, dried onion, paprika, and water, Simmer over medium/low heat for 10 minutes.
• If you are going to prepare your own tortilla chips, do that following the instructions in "Tidbits" while the meat is simmering.
• Heat the refried beans in a small saucepan over low heat or in the microwave for about 2 minutes.
• Mix the two cheeses together in a small bowl.
• Arrange the tortilla chips on a baking sheet or an oven-safe ceramic plate. Spread about a tablespoon of refried beans on each chip.
• Sprinkle a couple of tablespoons of spiced beef onto the beans on each chip. Press down on the beef to make a flat surface for the cheese.
• Carefully pile a small handful of cheese on each chip.
• Sprinkle a pinch of the diced onion over the cheese.
• Place a slice of jalapeno on top of the onion.
• Bake the chips for 8 to 10 minutes or until the cheese has melted. Serve with your choice of sour cream, guacamole, and salsa on the side.
• Chicken Nachos Grande
• Combine the lime juice, water, oil, liquid smoke, vinegar, and garlic. Add a little salt and pepper and marinate the chicken in the mixture for at least 2 hours.
• Grill the chicken on your preheated barbecue or stovetop grill or griddle for 4 to 5 minutes per side or until done. Dice the chicken. Preheat the oven to 375 degrees F.
• Instead of refried beans in the previous recipe, spread 1 tablespoon of salsa on each of the eight chips. Sprinkle some chicken over the top and build the rest of the nacho the same way as the beef version: Cheeses, onion, then a jalapeno slice.
• Bake for 8 to 10 minutes. Serve with sour cream, guacamole, and additional salsa on the side.
• Tidbits
• If you want to make your own tasty tortilla chips, buy some 6-inch corn tortillas and cut two of them twice - like a small pizza - into 4 equal triangular pieces (making a total of 8 slices). Drop the tortilla slices 4 at a time into a frying pan filled with about 1/2 inch of oil that has preheated over medium heat. Chips should bubble rapidly and will only need to fry for 30 to 45 secons per side. They should become a bit more golden in color, and very crispy. Drain the chips on a rack or on some paper towels. Salt to taste.