Time 35m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm. For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm. Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.
Time 40m Yield 6 servings Number Of Ingredients 28 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.
Time 19m Yield 12 Number Of Ingredients 12 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.
Number Of Ingredients 12 Steps:
PICKELED JALAPENOS: Bring to a boil. Reduce heat and let simmer for 15 minutes. NACHOS: In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa, and chopped onions (optional).
Time 12m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Place chips on a baking sheet. Sprinkle with cheese to taste, and jalapenos to taste Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. You can serve these with sour cream, salsa, onions, or diced tomatoes if you wish.
Time 1h Yield 20 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray. Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don’t drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes. Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo. Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
More about “pickels not yo nachos recipes”
Number Of Ingredients 13 Steps:
In a large skillet, add 1 chopped onion, the canned tomatoes, Rotel, 1/2 pack of taco seasoning and sliced chicken breasts. Cook for 10 minutes or until chicken is thoroughly cooked. Then remove chicken and shred in a blender. Add rinsed and drained black beans to tomatoes, onion, and Rotel while blending chicken. Then add the chicken back to the mixture to cook for another 10 minutes. Mix together 1/2 pack of taco seasoning and sour cream. Mix 2 avocados and guacamole seasoning pack. Chop green onions. Plate chips. Top with chicken-onion-beans-tomato-Rotel mixture. Add Mexican shredded and queso shredded cheese. Microwave for 30 seconds until melted. Top with green onions, jalapenos, sour cream, and guacamole.
