Nachoswithfruitsalsa Recipes

NACHOS WITH FRUIT SALSA

Nachos With Fruit Salsa image

A sweet, creamy and fruity dessert nacho to serve as an appetizer, after your hot and spicy Mexican meal or to serve as a special treat at breakfast.

Provided by Karen From Colorado

Categories Sauces

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups strawberries, hulled and diced
2 large kiwi fruits, peeled and diced
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can pineapple, tidbits drained
1/4 cup sugar
1 teaspoon cinnamon
10 (7 -8 inch) flour tortillas
1 (8 ounce) package cream cheese
1/2 cup orange juice
3 tablespoons honey

Steps:

Combine chopped and drained fruit in a small bowl.
Cover and chill for up to 4 hours.
Combine sugar and cinnamon in a shallow dish.
Brush 1 tortilla at a time lightly with water on both sides.
Cut tortilla into 6 wedges.
Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
Arrange in a single layer on a foil lined baking sheet, sugared side up.
Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
Stir over low heat until sauce is smooth.
To serve nachos, mound chips on individual serving plates.
Pour some of the sauce over chips.
Top with fruit salsa.

MILE-HIGH NACHOS WITH HOMEMADE SALSA

Mile-High Nachos with Homemade Salsa image

Provided by Food Network

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 large bag tortilla chips
1 can refried beans
1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups grated Cheddar
3 jalapenos, thinly sliced or minced
1 bunch green onions, thinly sliced (both green and white parts)
Guacamole, to taste
8 ounces sour cream
Emeril's Southwest Essence, to taste
1 cup coarsely chopped fresh cilantro leaves
1 quart Homemade Salsa, recipe follows
3 large ripe tomatoes, roughly chopped
1/2 cup diced white onion
1/2 cup diced yellow bell pepper
1 jalepeno, stemmed, seeded, and minced
1 clove garlic, minced
2 limes, zested and juiced
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
2 teaspoons hot sauce
1/4 teaspoon cayenne pepper
Salt

Steps:

Preheat oven to 350 degrees F.
On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
Serve immediately with the Homemade Salsa.
Combine all ingredients, and refrigerate for at least half an hour before serving.

SUPER NACHOS

Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories Trusted Brands: Recipes and Tips Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

Steps:

Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

MANDY'S SIMPLE SALSA FOR NACHOS

Mandy's Simple Salsa for Nachos image

This is my salsa recipe, I came up with this after many visits to Taco Bill & it tastes just like theirs. It is sooo simple to make but just perfect for Nacho's, much better than any in a jar in my opinion. If you like things extra spicy add more chilli if desired. Leftovers can be frozen too but will be more watery upon defrosting.

Provided by Mandy

Categories Sauces

Time 3m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

420 g canned crushed tomatoes
135 g canned red capsicums (or 1/2 fresh green capsicum, chopped)
1/2 onion, finely chopped
1 teaspoon prepared minced chili

Steps:

Mix all ingredients together & enjoy.

CREAMY DESSERT NACHOS WITH TROPICAL FRUIT SALSA

Creamy Dessert Nachos with Tropical Fruit Salsa image

Nachos for dessert!? That's right?fresh fruit over a creamy topping on cinnamon-dusted crispy tortillas. Genius!

Provided by My Food and Family

Categories Home

Time 47m

Yield 8 servings, 3 topped chips each

Number Of Ingredients 10

Ingredients

4 whole wheat tortillas (6 inch), each cut into 6 wedges
1/2 tsp. ground cinnamon
1 lemon
1 small mango, chopped
1 small banana, chopped
2 kiwis, peeled, chopped
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
3/4 cup milk
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided

Steps:

Heat oven to 400ºF.
Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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