Emerils Crazy Nachos Recipes

KICKED UP NO-BAKE NACHOS

Steps:

• Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
• Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
• In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

EMERIL'S CRAZY NACHOS

Steps:

• Preheat oven to 400 degrees.
• Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes.
• Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.

KICKED-UP NO-BAKE NACHOS

Steps:

• For queso: In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes.
• Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes.
• Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste.
• Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
• Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
• On the show Emeril layered these, i.e. chips, queso, toppings, chips, queso, toppings.