Half Time Nachos Recipes

COPYCAT TRIPLE LAYER NACHOS

Steps:

• Line a plate with paper towels.
• Combine refried beans and 1/4 cup water in a small saucepan over low heat.
• Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
• Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
• Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
• Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.

LOADED VEGAN NACHOS

Steps:

• Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
• Meanwhile, make the vegan queso: In a medium saucepan, combine 1 ½ cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
• In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don't worry about getting every last bit off.)
• Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.

HALF-TIME NACHOS

Steps:

• With a large spoon, spread out the beans in a ring on a large microwave-safe dinner plate, leaving about 4 inches in the center of the plate, (that's where you will put the pile of tortilla chips.
• Pour the Salsa over the beans.
• Sprinkle about half of the cheese over everything ( make certain to leave the center of the plate empty).
• Microwave on HIGH for 2 minutes.
• Remove the plate from the microwave, pile the chips in the center of the plate.
• Sprinkle the remaining cheese over the chips.
• Return the plate to the oven and microwave on HIGH for another minute or until the cheese has melted.
• Remove carefully as the plate will be hot.
• Serve hot.
• Serve with Sour Cream and Guacamole.