BBQ NACHOS A LA "FAMOUS DAVE'S"
We had these at my husband's favorite BBQ restaurant, "Famous Dave's", and we BOTH fell in love with them. It's a meal in and of itself, and SO DELICIOUS (and easy, too!).
Provided by Parrot Head Mama
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 1.) Heat up BBQ meat and baked beans in separate containers til hot (microwave is fine).
- 2.) Place chips in a single layer on large serving platter or baking sheet.
- 3.) Place on the chips (in this order): beans, meat, lettuce, tomatoes, sour cream, BBQ sauce, jalapenos, cheese (for the sour cream and BBQ sauce, if you want a bit more precision than just plopping it on top, I'd suggest putting each into separate sandwich bags, cutting of one of the corners and piping it on top of the platter).
- 4.) Serve and enjoy!
Nutrition Facts : Calories 884, Fat 42.6, SaturatedFat 18.4, Cholesterol 80.1, Sodium 1895, Carbohydrate 106, Fiber 8.5, Sugar 41.2, Protein 24.3
FAMOUS DAVE'S NOT'CHO ORDINARY NACHOS
Tri-colored tortilla chips topped with Wilbur Beans, Famous Chili, shredded lettuce, tomato, jalapeño, Cheddar, seasoned sour cream, Rich & Sassy® and your choice of barbequed meat: Texas beef brisket, Georgia chopped pork, or pulled BBQ chicken.
Provided by Kronic.Deth
Categories Cheese
Time 10m
Yield 1 plate, 2 serving(s)
Number Of Ingredients 10
Steps:
- Layer chips and cover with other ingredients. Choice of meat can be added (see description).
Nutrition Facts : Calories 363.1, Fat 18.4, SaturatedFat 7.6, Cholesterol 27.5, Sodium 1054.8, Carbohydrate 42.6, Fiber 6, Sugar 10.2, Protein 11.1
TRADITIONAL 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 Queso generously all over. Top with pico de gallo, pickled chiles, avocado and 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.
- Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth. Yield: 6 cups.
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
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