Ninfas Nachos Recipes

JEN'S NACHOS

Steps:

• Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
• Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
• While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

THE ORIGINAL NACHOS

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.

NINFA'S NACHOS

Steps:

• Brown hamburger in large skillet and drain off liquid.
• Make a space in middle of ground beef and put in garlic, then olive oil.
• Cook for 2 minutes then mix up well with beef.
• Add burrito mix, cumin, and oregano, and salt to taste.
• Add green onions, olives, and bell pepper.
• Last add beans and mix well.
• Preheat oven to 350 degrees F.
• Start by putting a thin layer of meat in 9 x 13 pan.
• Spread 1/2 of nacho cheese chips, pressing down gently to crush slightly.
• Spread 1/2 of meat mixture across evenly over chips.
• ***Spread 1/2 of avocado dip and 1/2 of sour cream across meat.
• Spread 1/2 of cheese across avocado/sour cream mixture.
• Repeat layers starting with chips.
• Bake for 20 minutes. Serve with salad on side.
• ***My DS doesn't like either sour cream or Avocado and I made this without this layer and it turned out just as great. I had avocado dip and sour cream on side.

FRESH CRAB NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
• Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
• Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.

NIPPON NACHOS

Steps:

• For the filling: In a saute pan, cook the aromatics (garlic, onion, ginger) in the oil over medium heat until translucent. Add the ground pork and cook until done. Deglaze the pan with the soy sauce and set aside to cool.
• Meanwhile, for the salsa: Pulse the pickled jalapeno, shallots, tomatoes, garlic, chipotle chile, bell pepper, cilantro, lemon juice, lime juice and salt and pepper to taste in a food processor until chunky.
• For the dumplings: Add a small amount of the pork filling to each of the wonton wrappers, and fold to desired shape. Use a little egg wash to seal the edges. Heat a few inches of oil in a Dutch oven, or other heavy pot, and heat to 350 degrees F over medium-high heat. Fry the dumplings until very blistered. Preheat the broiler.
• Top the dumplings with the cheeses, and melt in the broiler. Finish with salsa and a few spoonfuls of sour cream.

STEVEN'S BAKED NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
• Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
• Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
• Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
• Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

SUPER NACHOS

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.

SEAFOOD NACHOS

Steps:

• Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350° for 6-8 minutes or until cheese is melted.