Jens Nachos Recipes

JEN'S NACHOS

Steps:

• Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
• Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
• While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

CHEF JJ'S PLANTAIN NACHOS RECIPE BY TASTY

Steps:

• Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
• Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
• In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
• To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
• Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
• Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
• Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
• Preheat the oven to 350˚F (180˚C).
• Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
• Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
• Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
• Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
• Bake for 10-15 minutes, or until the cheese is melted.
• Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
• Enjoy!

JEN'S NACHOS

Steps:

• Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
• Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
• While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

JOEY'S NACHOS - KITCHEN BOSS RECIPE - (4.3/5)

Steps:

• Heat a medium sauté pan over medium heat. Add the oil and the onions, sautéing med-low with a pinch of salt until translucent. Add the garlic and serrano, sauté until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking another few minutes until thickened. Remove pan from heat and cool to room temperature. Preheat oven to 350°F. Spread cream cheese evenly over the bottom of a 10" ceramic or glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes. Serve with any/all optional toppings and chips.