CHILI NACHOS
Kick up the heat when you serve these fantastic nachos.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
- Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
- Bake 15 minutes or until cheese is completely melted. Serve nachos hot.
Nutrition Facts : Calories 592.9 calories, Carbohydrate 51 g, Cholesterol 63.7 mg, Fat 33.9 g, Fiber 6.4 g, Protein 23.4 g, SaturatedFat 14.1 g, Sodium 1061.8 mg, Sugar 4 g
GREEN AND RED CHILE NACHO SLIDERS
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings, 2 sliders each
Number Of Ingredients 23
Steps:
- For the red chile paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.
- For the green chile sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.
- Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.
- Combine the ground beef and ground pork with the red chile paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.
- In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.
- Top the burgers with green chile sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.
ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE
These were shown on the Food Network channel. They looked so yummy that I'm going to make them for the Super Bowl. Serve with sour cream and guacamole. To save time buy a rotisserie chicken from the grocery store.
Provided by ChefDebs
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring a pot of water to boil.
- Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
- Drain, cool slightly and put them in a blender.
- Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
- You should have about 2 cups of this salsa verde. Put to one side.
- Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
- Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
- Stir in the prepared salsa verde until incorporated and remove from the heat.
- Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat oven to 350°.
- Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
- Make 3 or 4 layers of the nachos.
- Bake until they are all hot and gooey, about 5 to 10 minutes.
- Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.
Nutrition Facts : Calories 882.9, Fat 48.5, SaturatedFat 19.1, Cholesterol 195, Sodium 761.2, Carbohydrate 48, Fiber 4.4, Sugar 4.3, Protein 63.7
CHILI NACHOS
The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.
Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
EASY CHILI NACHOS
This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two separate pie plates if you are serving more than 6 people. Prep time does not include making the chili --- this is very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 22m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 400°F.
- Heat the chili in a small saucepan or microwave until hot.
- Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
- Spoon half of the chili over the chips.
- Sprinkle with half of the cheese.
- Repeat with remaining chips, chili and cheese.
- Bake for about 7-8 minutes until the cheese has melted.
- Top with salsa, guacamole and sour cream.
- Serve immediately.
- Delicious!
SKILLET CHILI NACHOS
Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees, with rack in upper third.
- Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
- Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.
CHILI-O NACHOS RECIPE - (4.6/5)
Provided by cecelia26_
Number Of Ingredients 6
Steps:
- 1.Brown ground beef in a large skillet; drain. Add seasoning, tomato sauce and beans. Cook, stirring frequently until mixture comes to a boil. 2.Place chips on a large flat baking pan (with a rim). Spoon chili mixture over chips and sprinkle with cheeses. 3.Broil for 2 to 3 minutes or until cheese is melted. Garnish with chopped green onions, sliced black olives and sour cream, if desired. Serve immediately. Note: *Monterey Jack or Colby may be substituted for Colby Jack Cheese.
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