Michigan Nacho Recipes

ULTIMATE NACHOS

Steps:

• Preheat oven to 400 degrees. Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among tortilla chips. Transfer to an ovenproof serving platter, forming layers; add chili sauce.
• Bake until heated through and cheese melts, 3 to 5 minutes. Remove, and garnish with cilantro leaves. Serve immediately topped with tomatoes and sour cream, if desired.

MEDITERRANEAN NACHOS

Steps:

• In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
• On large microwavable plate, arrange tortilla chips in single layer. Top evenly with cheese. Microwave uncovered on High 1 minute. Rotate plate 1/2 turn; microwave 30 to 60 seconds longer or until cheese is melted and bubbly.
• Spoon tomato mixture evenly over chips and cheese.

15 BEST NACHO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

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.

MICHIGAN NACHO

Steps:

• Preheat oven to 400. brown ground beef add onion 1/2 way thru browning
• drain your beef if needed. return to heat
• add taco seasoning mix,and follow the directions on the package. If you like you can blend your own spices to make your taco seasoning, this helps control salt,and the heat of your seasoning. If you make your own spice blend add them now with a 1/2 cup water,continue to cook on a high simmer. Cook until all liquid is gone.
• remove from heat and set a side
• in a large cassarole dish line the bottom with your nacho chips.
• spread your beef mixture evenly on top of the chips.
• spread your diced tomato,green onion and green peper on top of the beef.
• You got it spread the cheese out on top of the vegatables
• place in preheated oven for 15 to 20 mins or until cheese is melted and browning lightly on the tips and around the edges,so that it looks like cheese on a pizzia.
• Serve with sour cream and guacamole