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Registered: ‎03-09-2010

Paging BARNIMOM......Here Are the Nacho Recipes You Requested :)

Hi Barnimom...First I want to say that I just noticed that you are new to RS. I want to give you a warm welcome! This is a great forum with many caring, kind and helpful posters. I will be looking forward to getting to know you and hope you share some of your favorite recipes with us! Again...WELCOME!

In the meantime, per your request, here are Meredith Laurences recipes for nachos that are in her cookbook:

She writes: For those people who write me asking me for a recipe for nachos this one's for you. The key to a good nacho is to have crispy chips, oozing cheese, but no sogginess. If the chips around the edge of the dish brown a little more than the rest,thats a good sign.

Basic Nachos

8 ounces cheddar cheese..grated (about 2 cups)

8 ounces pepperjack cheese...grated (about 2 cups)

1 large bag tortilla chips

1 jar tomatoe salsa

1 cup sour cream

guacamole (optional)

Preheat oven to 350*. Combine the cheeses in a small bowl. Layer the ingredients evenly as follows on a baking dish or oven safe ceramic platter: corn tortilla chips a good handful of cheese, modest dollops of the salsa, more chips, more cheese,more salsa, more chips, more cheese, more salsa until you run out of ingredients, making sure you end with a layer of cheese. Bake in oven 10-15 minutes or until all the cheese has melted and is bubbling. Remove and serve with sour cream, guacamole and any remaining salsa.

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She writes: This is one of my favorite nacho dishes. It's simple yet satisfying. The critical factor is that the avocados MUST be ripe. If your avocados are not ripe, wait a day or two before making this. You won't regret it.

Chicken Nachos With Avocado, Monterey and Pepper Jack Cheeses

4 ounces monterey jack cheese....grated (about 1 cup)

8 ounces pepperjack cheese...grated (about 2 cups)

1 large bag tortilla chips

1 jar tomato salsa

2 cups shredded cooked chicken

2 avocados...diced and peeled

2 green onions...sliced on the bias

1 cup sour cream (optional)

1. Pre-heat the oven to 350' F.


2. Combine the cheeses in a small bowl. Layer the ingredients
evenly as follows on a baking sheet or oven-safe ceramic platter:
corn tortilla chips, a good handful of cheese, modest dollops of salsa,
chicken, avocado, green onions, more chips, more cheese, more
salsa, more chicken, more avocado, more green onions, and so on
until you've run out of ingredients, making sure you. end with a layer
of cheese.

3. Bake in the oven for 10 to 15 minutes, or until all the cheese has
melted and is bubbling. Remove and serve with sour cream and any
remaining salsa.
To speed up the ripening process of an avocado, place it
in a paper bag with an apple or a banana. The apple or
banana will emit ethylene gas, which accelerates ripening.
Conversely, if your avocados are really ripe and you're not
making the nachos for a couple of days, store the avocados
in the refrigerator which will help them last a little longer.

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She writes: These nachos are so hearty they really are a meal unto themselves.

Chili and Cheddar Cheese Nachos

1 tablespoon vegetable oil

1/2 onion, chopped (about 1/2 cup)

2 tablespoons chili powder

1 pound lean ground beef

1/4 cup tomato paste

1/4 cup water

1 large bag of corn tortilla chips

12 ounces Cheddar cheese, grated (about 3 cups)

3 Jalapeno peppers, sliced

1 cup sour cream


1. Pre-heat the oven to 350*


2. Heat a skillet or saute pan over medium-high heat. Add the
vegetable oil and cook the onions until tender and just starting to
brown - about 5 to 7 minutes. Add the chili powder and cook for
1 more minute. Add and brown the ground beef. Stir in the tomato
paste and water, and simmer the mixture until cooked through -
about 10 minutes.


3. Layer the ingredients evenly as follows on a baking sheet or
oven-safe ceramic platter: corn tortilla chips, a good handful of
cheese, a couple spoonfuls of beef chili, some Jalapeno slices, more
chips, more cheese, more beef chili, more Jalapeno, and so on until
you've run out of ingredients, making sure you end with a layer of
cheese.


4. Bake in the oven for 10 to 15 minutes, or until all the cheese
has melted and is bubbling. Remove and serve with sour cream
guacamole.