Nolans Nachos Recipes

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KICKED UP NO-BAKE NACHOS



Kicked Up No-Bake Nachos image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 28

1 large bag corn chips
Chili con Queso, recipe follows
Pickled jalapeno slices, optional
1 medium Hass avocado, peeled, seeded, and diced
Chopped grilled green onions, for garnish
Chopped fresh cilantro leaves, for garnish
Sour cream, for garnish
2 tablespoons vegetable oil
1 cup diced chorizo
1 cup chopped white onions
1 teaspoon minced garlic
1 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne, or to taste
2 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes, drained
1 cup canned chopped mild green chiles
1 cup heavy cream
2 cups grated medium Cheddar
1 1/2 cups grated Monterey jack
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
  • Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
  • In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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

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

NOLAN'S NACHOS



Nolan's Nachos image

Make and share this Nolan's Nachos recipe from Food.com.

Provided by Queen of Everything

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

12 corn tortillas
oil (for frying)
4 ounces cheddar cheese
4 ounces monterey jack cheese
1 (6 ounce) can bean dip
jalapeno pepper, slices (optional)
thin slices of fried chorizo sausage (optional)
cooked shrimp (optional)
scallion (optional)

Steps:

  • Quarter tortillas.
  • Fry in oil until crisp.
  • (Keep temperature around 375 degrees).
  • Drain tortillas on paper towels.
  • Place fried tortillas on a baking sheet lined with foil.
  • Slice cheeses to 1/8 inch thickness and cut into 1 inch pieces.
  • Top individual tortillas with bean dip and cheeses.
  • Top some nachos with jalapenos, some with chorizo, some with shrimp& scallions.
  • Broil on center rack of oven until cheese melts.

Nutrition Facts : Calories 191.7, Fat 10.3, SaturatedFat 6, Cholesterol 28.3, Sodium 184.8, Carbohydrate 16.4, Fiber 2.3, Sugar 0.5, Protein 9.3

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

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.

ROMANO'S MACARONI GRILL NACHOS NAPOLI



Romano's Macaroni Grill Nachos Napoli image

I love the ones at the restaurant, but they do not travel well as take out. Now I can have them whenever I want (which is not always a good thing!)

Provided by startnover

Categories     One Dish Meal

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 13

7 ounces wonton wrappers (about 1/3 a packet)
canola oil
1/3 cup fully cooked Italian sausage, crumbled
2 cups grated mozzarella cheese
1/2 cup fresh tomato, diced
1/4 cup sliced kalamata olives or 1/4 cup any black olives
1/4 cup chopped scallion
6 -8 slices banana peppers (use as much or as little as you'd like, they are in the pickle section of the grocery store)
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy whipping cream
1/2 teaspoon chicken bouillon granule
1 1/2 cups shredded asiago cheese

Steps:

  • stack the wonton wrappers and slice into 3-4 sections lengthwise and then cut each strip 3 more times to make little rectangles or chips.
  • Deep fry in hot canola oil till light golden brown, drain on paper towels and set aside.
  • Cheese sauce:.
  • Mix cornstarch and water in a small bowl, then add granules; set aside.
  • In a sauce pan heat the cream.
  • Slowly add cornstarch mixture, mix till thick and slowly add in cheese.
  • Stir till cheese is totally melted and then turn heat to low and stir occasionally.
  • Place the chips on a plate and sprinkle with1/2 the mozzarella cheese.
  • Dot the top with about 2/3 c hot cheese sauce.
  • Sprinkle all other ingredients evenly over the top.
  • Sprinkle with as much remaining mozzarella cheese as desired.
  • Serve while hot.
  • Cheese sauce makes about 3 cups. Servings are for a meal, for an appetizer it would feed around 2-4 people.

Nutrition Facts : Calories 3018.2, Fat 233.1, SaturatedFat 140.2, Cholesterol 847.1, Sodium 3209.9, Carbohydrate 155.3, Fiber 6.5, Sugar 6, Protein 80.6

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