Mynachos

Caramelised onion and chorizo nachos🌮🌮

-Caramelized onion and chorizo nachos are a delicious and flavorful twist on traditional nachos, adding the rich sweetness of caramelized onions and the smoky, spicy kick of chorizo sausage.

Ingredients:

2 large onions, sliced
2 tsp sunflower oil
1 tsp brown sugar
100g monterey jack or cheddar cheese, grated
1 tbsp American mustard, plus extra to serve
100g bag corn tortilla chips
150g piece chorizo, thinly sliced
2 tbsp pickled jalapeños, finely chopped
1 small red chillies, finely sliced (optional)
2 tomatoes, diced
3 tbsp tomato ketchup
1 tbsp lime juice
100g soured cream

Directions:

-Heat the oven to 200C/fan 180C/gas 6. Soften the onions in the oil over a low heat for about 25-30 minutes until really soft and squidgy. Stir in the sugar and keep cooking for a few minutes more until golden brown. Roughly chop 2 tbsp of the onions and set aside in a mixing bowl.

-Mix the grated cheese and mustard together. Take a roasting tin or large baking dish and layer up the tortilla chips with the caramelised onions, chorizo slices, jalapeños, chilli (if using) and blobs of the mustardy cheese.

-Bake for 10-15 minutes until the cheese has melted and tortilla chips toast at the edges.

-Meanwhile mix the diced tomatoes, reserved chopped onions, ketchup and lime juice. Dollop the salsa over the baked nachos, then drizzle with the soured cream – loosened with a teaspoon or two of water. Sq**rt over a bit more american mustard if you like, and eat immediately.

The Best Nachos
These classic Tex-Mex nachos are loaded to the max! Avoid soggy nachos by briefly baking them before topping with cheese, seasoned beef, refried beans, guacamole, and salsa. They're a great snack, party appetizer, or even casual weeknight dinner.

Loaded Nachos
Ingredients
for the recipe Loaded Nachos

Ingredients:
60 g Nachos
1 Piece Onions (chopped)
60 g Sweet Corn Kernels
50 g Paneer (crumbled)
4 tbsp Dr. Oetker FunFoods Veg Mayonnaise Original
0.5 tsp Red Chilli Powder
20 g Coriander Leaves (chopped)
Preparation

Quick and Easy Nachos
Ingredients
CHEESE DIP
1 teaspoon canola oil
1 pound ground beef
1 (16-oz.) pkg. processed cheese (such as Velveeta), cut into cubes
1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)
NACHOS
1 (11-oz.) bag tortilla chips (such as Santitas)
½ cup sour cream
½ cup prepared guacamole
1 cup chopped plum tomatoes (from 2 medium tomatoes)
3 tablespoons chopped fresh cilantro
2 tablespoons sliced pickled jalapeño chiles
1 medium lime, cut into wedges

Beef nachos
15 Ingredients
1 tbsp olive oil
1 large onion, finely chopped
500g Coles beef mince regular
300g can kidney beans, drained, rinsed
1 tsp Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tbsp tomato paste
1/4 cup water
1/2 cup coriander leaves, chopped
230g packet corn chips
1 cup grated cheddar cheese
1/2 cup tomato salsa
Avocado, diced, to serve
Bulla Light Sour Cream, to serve
Fresh coriander, to serve

Nachos

Nachos are a Tex-Mex food consisting of fried tortilla chips or totopos covered with melted cheese or cheese sauce, as well as a variety of other toppings, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese, and served as an appetizer or snack, while other versions are substantial enough as a main course. T

History of Nachos

In the 1940s, Ignacio “Nacho” Anaya was working at Club Victoria in the border town of Piedras Negras, Mexico, when a group from the neighboring Texas town of Eagle Pass came in looking for something to eat. As the restaurant’s maître d, Anaya's job was normally limited to attending to guests, but on this particular occasion, the cook was nowhere to be found.

The story of nachos doesn’t start and end with a resourceful restaurant employee assembling a few basic components. From the chips, to the toppings, to the molten yellow cheese that’s become synonymous with the dish, the history of nachos can tell us a lot more than their simple ingredients list might suggest.

Loaded Sweet Potato Nachos

Meet the best nachos you’ll ever have: these Loaded Sweet Potato Nachos. Crispy baked sweet potatoes are loaded with black beans and all kinds of goodies that’ll knock all other loaded nachos out of the park. This just has to be part of your game day snack spread.

Loaded Nachos With Ground Beef and Refried Beans

Fully loaded, Mexican-inspired nachos smothered with saucy, seasoned ground beef, refried beans, melted cheese, and all your favorite toppings are a great centerpiece for your game-day snack table. You can also make them for an easy, casual dinner anytime, whether you are serving the family or a party of one.

BBQ Chicken Sweet Potato Nachos

What seems like an unlikely food combination turns into a mouthwatering creation fit for any true sweet potato-lover. You can even substitute fries for chips if you feel like taking it up a notch.

Brussels Sprouts Nachos

Normally, we would never steer you toward anything with raw Brussels sprouts, but you must have faith in us on this one. Cook up these babies and throw them on top with melted cheese

Chili-Lime Potato Nachos

Cover sweet potato fries with cheese, beans and green onions for this one of a kind nacho dish.

Mexican Street Corn Nachos

There's a reason Mexican street corn, a.k.a. "elote", is so popular these days. Grilled corn on the cob, slathered in a mayo sour cream sauce, sprinkled with cotija and chili powder? Yes, please!

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

Chicken Bacon Ranch Ramen Taco

You know you are a food master when it comes to making some of these bad boys. And it is all down to the most artistic style of The Vulgar Chef, simply amazing.

MINI TACO NACHOS

"I made these for my son who is very picky and he loved them. I also loved them — they were good straight out of the oven, and while I was cleaning up a few hours later!"

Southwestern shrimp nachos with blue corn tortilla chips and a rainbow of sweet and spicy peppers are a colorful feast for the eyes, as well as the taste buds. The juicy pop of the pan-seared shrimp with the crunchy chips, gooey melted cheese, and bright-tasting peppers is an outrageously palate-pleasing combination.

Dessert Nachos

What could be sweeter at a Sunday football party than a platter of decadent dessert nachos? Your family and friends will cheer your commitment to an all-nacho menu with this fun treat that tops cinnamon-sugar-coated tortilla chips with fresh strawberries, melted chocolate, whipped cream, and a super easy homemade cream cheese icing.

Made with fresh-cut potatoes, beer-boosted cheddar cheese, savory bacon crumbles, and green salsa, Irish nachos are a fun, pub-style twist on the typical nacho platter. They are an ideal snack for game day or St. Patrick's Day celebrations, with a pint of Guinness, or your favorite stout, to wash them down. You can deep-fry the potatoes on the stovetop, use an air fryer, or use your oven for (slightly) more virtuous spuds.

Shrimp Nachos

Southwestern shrimp nachos with blue corn tortilla chips and a rainbow of sweet and spicy peppers are a colorful feast for the eyes, as well as the taste buds. The juicy pop of the pan-seared shrimp with the crunchy chips, gooey melted cheese, and bright-tasting peppers is an outrageously palate-pleasing combination.

Loaded Chicken Enchilada Nachos

Ingredients
for 6 servings

SAUCE

2 tablespoons vegetable oil
2 tablespoons flour
2 tablespoons tomato paste
1 ¾ cups chicken stock
1 tablespoon chili powder
½ teaspoon dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
salt, to taste
pepper, to taste
NACHOS

2 cups shredded chicken(300 g)
tortilla chip
2 cups shredded mexican cheese blend(200 g)
GARNISHES

½ cup sour cream(115 g)
1 tomato, diced
fresh cilantro, optional
queso fresco, optional

Preparation
Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
Preheat oven to 400°F (200°C).
Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
Bake for 8-10 minutes until cheese is melted.
Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
Enjoy!

That’s the reason why I have never stopped myself from making Avocado and Peach Salsa, Mango Salsa, Mango Cucumber Salsa, Roasted Fresh Tomato Salsa, Black Bean, and Corn Salsa, Chunky Cucumber Salsa because these dips go wonderfully well with Nachos.

Loaded Sweet Potato Nachos

Ingredients
for 2 servings

2 sweet potatoes, small
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 skinless chicken breast
2 cups black beans(340 g)
1 jalapeño pepper, optional
½ cup low-fat cheese(55 g)
½ avocado
pico de gallo, optional
green onion, for garnish

Preparation
Preheat oven to 400˚F (200˚C).
Evenly slice sweet potatoes into rounds.
In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
Lay rounds flat on a parchment-lined baking sheet and set aside.
On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
Allow both to cool. Then, shred the chicken using two forks.
Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
Enjoy!

Steak And Potato Taco Nachos

Ingredients
for 3 servings

3 teaspoons salt, divided
2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
3 medium russet potatoes, scrubbed
1 lb skirt steak(455 g)
1 tablespoon canola oil
1 cup shredded cheese blend(100 g)
pico de gallo, for serving
guacamole, for serving
1 tablespoon fresh chives, finely chopped
sour cream, for serving

Loaded Chicken Fajita Nachos

Ingredients
for 4 servings

3 boneless, skinless chicken breasts, cubed
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons vegetable oil
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, seeds removed, sliced lengthwise
1 lime, juiced
13 oz tortilla chips(370 g), 1 bag
2 cups pepper jack cheese(200 g), shredded
1 cup shredded sharp cheddar cheese(100 g)
OPTIONAL TOPPINGS

sour cream, to taste
salsa, to taste
guacamole, to taste

Buffalo Chicken Nachos

Ingredients
for 6 servings

2 lb cooked chicken(910 g)
1 cup hot sauce(260 g)
½ cup ranch dressing(122 g)
9 oz tortilla chips(255 g)
2 cups monterey jack cheese(200 g)
½ tomato, diced
½ cup green onions(75 g), sliced

Preparation
Preheat oven to 350°F (175°C).
In a bowl, mix the chicken with the hot sauce and the ranch.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
Bake for 15 minutes, until cheese is melted.
Enjoy!

BBQ Chicken Nacho Poppers

Ingredients
for 24 poppers

NACHO FILLING

8 oz whipped cream cheese(225 g)
3 cups shredded cheese blend(300 g)
2 cups shredded chicken(250 g), cooked
½ cup red pepper(50 g), diced
½ cup green pepper(50 g), diced
2 tablespoons fresh parsley, finely chopped
½ cup BBQ sauce(145 g)
BREADING

3 cups all-purpose flour(375 g)
6 eggs, beaten
30 oz nacho cheese chip(850 g), finely crushed
5 qt vegetable oil(5 L), for frying
FOR SERVING

1 tablespoon fresh parsley, finely chopped, for garnish
1 ½ cups guacamole(335 g)
1 ½ cups salsa(335 g)
1 ½ cups sour cream(345 g)