Not Yo Ordinary Nachos Recipes

NOT'YO ORDINARY NACHO CHEESE SAUCE

Not'yo Ordinary Nacho Cheese Sauce image

Not happy with any at-home recipes for nacho sauce, I made up my own! A thick, creamy nacho cheese sauce that you will swear came out of a jar. Cheesy, subtly spicy, and bursting with nacho flavor--it rivals any store-bought nacho cheese sauce. Just be sure to save some aside for yourself! Serve warm immediately over or with tortilla chips, on tacos or burritos, or as any other dip.

Provided by Dana H.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 19m

Yield 12

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 ½ cups milk, divided
3 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons sour cream
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
2 teaspoons chili powder
1 teaspoon ground cumin, or more to taste
1 teaspoon paprika, or more to taste
1 teaspoon salt, or more to taste
ground black pepper to taste

Steps:

Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 5.5 g, Cholesterol 60.8 mg, Fat 22.9 g, Fiber 0.7 g, Protein 11.6 g, SaturatedFat 12.8 g, Sodium 485.6 mg, Sugar 1.7 g

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

Ingredients

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.

FAMOUS DAVE'S NOT'CHO ORDINARY NACHOS

Famous Dave's Not'cho Ordinary Nachos image

Tri-colored tortilla chips topped with Wilbur Beans, Famous Chili, shredded lettuce, tomato, jalapeño, Cheddar, seasoned sour cream, Rich & Sassy® and your choice of barbequed meat: Texas beef brisket, Georgia chopped pork, or pulled BBQ chicken.

Provided by Kronic.Deth

Categories Cheese

Time 10m

Yield 1 plate, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces blue corn tortilla chips
1/2 cup baked beans
1/2 cup canned chili
1 cup lettuce
1/2 cup diced tomato
1/4 cup canned jalapeno slices
1/4 cup cheddar cheese
1/4 cup sour cream
1 teaspoon cajun spices
1/4 cup barbecue sauce

Steps:

Layer chips and cover with other ingredients. Choice of meat can be added (see description).

Nutrition Facts : Calories 363.1, Fat 18.4, SaturatedFat 7.6, Cholesterol 27.5, Sodium 1054.8, Carbohydrate 42.6, Fiber 6, Sugar 10.2, Protein 11.1

NO-GUILT BEEFY NACHOS

No-Guilt Beefy Nachos image

Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan

Provided by Taste of Home

Categories Appetizers

Time 4h15m

Yield 20 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

2 pounds lean ground beef (90% lean)
1 can Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 tablespoon cider vinegar
3/4 teaspoon salt
Baked tortilla chips
Optional: Shredded cheddar cheese, lettuce, sour cream and guacamole

Steps:

Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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.

NOT'YO ORDINARY NACHO CHEESE SAUCE

Not'yo Ordinary Nacho Cheese Sauce image

Not happy with any at-home recipes for nacho sauce, I made up my own! A thick, creamy nacho cheese sauce that you will swear came out of a jar. Cheesy, subtly spicy, and bursting with nacho flavor--it rivals any store-bought nacho cheese sauce. Just be sure to save some aside for yourself! Serve warm immediately over or with tortilla chips, on tacos or burritos, or as any other dip.

Provided by Dana H.

Categories Sauces

Time 19m

Yield 12

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 ½ cups milk, divided
3 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons sour cream
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
2 teaspoons chili powder
1 teaspoon ground cumin, or more to taste
1 teaspoon paprika, or more to taste
1 teaspoon salt, or more to taste
ground black pepper to taste

Steps:

Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 5.5 g, Cholesterol 60.8 mg, Fat 22.9 g, Fiber 0.7 g, Protein 11.6 g, SaturatedFat 12.8 g, Sodium 485.6 mg, Sugar 1.7 g