Philly Avocado Crema Steak Nachos Recipes

PHILLY AVOCADO CREMA STEAK NACHOS

PHILLY Avocado Crema Steak Nachos image

Take ordinary nachos to extraordinary with these PHILLY Avocado Crema Steak Nachos. Combine cream cheese spread, lime juice, an avocado and cilantro in a blender to create a smooth avocado crema sauce to top off these steak nachos the entire family will love.

Provided by My Food and Family

Categories Beef

Time 36m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 tsp. each black pepper and garlic powder
1 beef skirt steak (1 lb.)
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3 Tbsp. fresh lime juice
1 small avocado, chopped
1 cup loosely packed fresh cilantro
7 cups restaurant-style tortilla chips (7 oz.)
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 cup pico de gallo

Steps:

Heat greased grill to medium heat.
Combine dry seasonings; sprinkle evenly onto both sides of steak. Grill 5 to 7 min. on each side or until steak is cooked to medium doneness. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Meanwhile, heat oven to 400°F.
Blend cream cheese spread, lime juice, avocado and cilantro in blender until smooth. Pour into resealable plastic bag.
Spread tortilla chips onto rimmed baking sheet; top with meat and shredded cheese. Bake 5 min. or until cheese is melted.
Cut small piece off one bottom corner of bag; use to drizzle cream cheese sauce over nachos. Top with pico de gallo.

Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

PHILLY CHEESESTEAK NACHOS

Philly Cheesesteak Nachos image

Provided by Food Network

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

5 cups baguette chips
8 ounces sliced roast beef
1/2 cup sliced bell peppers
8 ounces nacho cheese
1/2 cup caramelized onions
2 tablespoons pickled jalapenos

Steps:

Preheat the oven to 375 degrees F.
Lay out the baguette chips in an even layer on a baking sheet and top with the roast beef, sliced bell peppers and nacho cheese. Bake until everything is hot and the cheese is melted, 5 to 10 minutes. Top with the caramelized onions and pickled jalapenos. Serve warm.

SUPER DELUXE STEAK NACHOS

Super Deluxe Steak Nachos image

This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.

Provided by Chef John

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 1h55m

Yield 16

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil
1 (1 1/2-pound) skirt steak or flap steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper
2 tablespoons bacon fat
1 yellow onion, diced
1 teaspoon salt, divided
½ teaspoon dried oregano
2 (15 ounce) cans pinto beans, rinsed and drained
1 ½ cups water or chicken broth, plus more as needed
1 (14 ounce) bag corn tortilla chips
12 ounces shredded Cheddar cheese
12 ounces shredded Monterey Jack cheese
1 avocado - peeled, pitted and diced
½ cup chopped white onion, or to taste
2 ripe tomato, chopped, or more to taste
1 jalapeno pepper, seeded and minced
½ cup sour cream, for topping
½ cup chopped fresh cilantro

Steps:

Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Preheat oven to 450 degrees F (230 degrees C).
Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Nutrition Facts : Calories 418.7 calories, Carbohydrate 25.8 g, Cholesterol 57.6 mg, Fat 26.9 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 771 mg, Sugar 1.7 g

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