Nachos Agrios Recipes

NACHOS AGRIOS (SOUR CREAM NACHOS)

Nachos Agrios (Sour Cream Nachos) image

Posted for Zaar World Tour 2005. I thought I'd never post a recipe I'd never make, but I think this is it. I DO only post recipes that sound very yummy, like this one. It's high in fat, so it's for those of you who think you can handle it. It sounds unbelievably good. I love nachos, who doesn't? From a special edition of Saveur, The Best of Tex-Mex Cooking. From San Antonio's Los Barrios restaurant, it's presumably "the most outstanding appetizer there is." Adding the water comment is my own addition.

Provided by Kumquat the Cats fr

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups refried beans
5 -6 ounces tortilla chips (homemade or top quality store-bought)
1 cup swiss cheese, grated
1 cup provolone cheese, grated
1 jalapeno, stemmed, seeded and diced
1/2 cup sour cream
1 tablespoon pimiento, drained and chopped (jarred)

Steps:

Preheat oven to 300 degrees F.
Heat refried beans in a pan over medium heat until hot (add a little water, but not too much, if you think it's necessary).
Spread chips out evenly on large oval oven-proof dish. Spread beans on top of chips, sprinkle cheeses over beans, and scatter jalapenos over cheese.
Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream then scatter pimentos over nachos. Serve immediately.

Nutrition Facts : Calories 604, Fat 32.7, SaturatedFat 15.8, Cholesterol 72.9, Sodium 977.9, Carbohydrate 51.5, Fiber 10.4, Sugar 1.5, Protein 28.1

VEGAN NACHOS

Vegan Nachos image

A simple appetiser to whip up - the cashew sour cream doesn't require a long soak so you can make it at a moment's notice. I prefer a fresh tomato salsa for better flavour but if you're short on time you can use your favourite jarred salsa.

Provided by Izy Hossack

Categories Vegan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup cashews
1 tablespoon lemon juice
1 pinch salt
1 garlic clove, peeled
1 cup cherry tomatoes, finely chopped
1/2 small red onion, finely chopped
1 lime, juice of
1 pinch salt
1 red chili, finely chopped
5 ounces tortilla chips
1/2 cup vegan shredded mozzarella style cheese
0.5 (14 ounce) can refried beans
1 avocado
1 jalapeno, finely sliced
1/4 cup cilantro, finely chopped

Steps:

Make the cashew cream:.
Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with ½ to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside.
Make the salsa:.
Stir together all the salsa ingredients in a small bowl and set aside.
Assemble:.
Preheat the oven to 350oF.
Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes.
Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.

Nutrition Facts : Calories 445.7, Fat 27.1, SaturatedFat 5.9, Cholesterol 9, Sodium 689.8, Carbohydrate 43.9, Fiber 8.9, Sugar 3.5, Protein 12.2

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