Nachopasta Recipes

PASTA NACHOS

Pasta Nachos image

Inspired by Olive Garden's mashup favorite, we loaded up fried wonton wrappers with layers of meaty marinara, mozzarella and creamy alfredo sauce for the ultimate stuff-your-face appetizer.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 medium carrot
Quarter of a small onion
1 large clove garlic
2 tablespoons olive oil
1 sweet Italian sausage link (about 3 ounces)
6 ounces ground beef
Kosher salt and freshly ground black pepper
1/4 cup prepared marinara sauce
3 tablespoons tomato paste
Vegetable oil, for frying
12 wonton wrappers
1 cup shredded mozzarella
1/4 cup grated Parmesan
1/3 cup prepared alfredo sauce
1/2 cup sliced cherry peppers (from about 3 peppers)

Steps:

Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped.
Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside.
Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm.
Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F.
Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste.
Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.

THE ORIGINAL NACHOS

The Original Nachos image

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

Ingredients

3/4 pound store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine

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.

NACHO PASTA

Nacho Pasta image

Make and share this Nacho Pasta recipe from Food.com.

Provided by meedeeter

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons sour cream
4 cups uncooked corkscrew macaroni
1 (11 ounce) can Fiesta nacho cheese soup
1/2 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon chili powder

Steps:

In large saucepan prepare macaroni according to package directions. Drain.
In same pan mix remaining ingredients. Over medium heat, heat through, stirring often. Serve.

Nutrition Facts : Calories 344.6, Fat 3.7, SaturatedFat 1.7, Cholesterol 6.9, Sodium 23.2, Carbohydrate 64.5, Fiber 2.7, Sugar 1.5, Protein 12.2

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