Nacho Cheese Sandwich Recipes

EASY CHEESY NACHOS

Easy Cheesy Nachos image

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Steps:

Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

NACHO ABUELITOS GRILLED CHEESE

Nacho Abuelitos Grilled Cheese image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 pound ground fresh Mexican chorizo
8 slices good quality white bread, such as Arnold Country White Sliced
8 ounces shredded Chihuahua cheese
1/2 cup sliced black olives
1/4 cup pickled jalapenos, sliced
4 tablespoons salted butter, softened
Restaurant-style tortilla chips, such as Donkey corn tortilla chips
Honey Chipotle Crema, recipe follows
1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon honey or agave
1 chipotle pepper in adobo, minced
1/2 lime, juiced
Kosher salt and pepper
Kosher salt and pepper

Steps:

In a large skillet, heat the vegetable oil and brown the chorizo over medium heat until cooked through, about 8 minutes. Using a slotted spoon, scoop out the chorizo, and move to a paper-towel-lined plate. Set aside.
In between two pieces of bread, layer the cheese, chorizo, olives, jalapenos and then another layer of cheese. Add some butter to the griddle over medium-low heat, and place the sandwich on the griddle. Add more butter to the top of the bread and cover with a metal bowl until golden on the outside and gooey in the middle, 5 minutes per side. Open the sandwich and place a few tortilla chips inside, then close again.
Cut into quarters, serve with a side of Honey Chipotle Crema, and be prepared to never eat conventional nachos again.
Mix the sour cream, cilantro, honey, chipotle pepper, lime juice and some salt and pepper together, and set aside.

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