Tuesday, July 8, 2014

50 Nachos {Road Snack Survival Guide}

How to make nachos: 

Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted, about 7 minutes.

  1. Tex-Mex: Top tortilla chips with 1 can refried beans and 3 cups shredded cheddar. Bake, then top with salsa and pickled jalapeno slices.
  2. Double Decker: Make Tex-Mex Nachos {No. 1}, but make 2 layers. Bake, then top with warm jarred nacho cheese sauce, salsa and pickled jalapeno slices.
  3. Cajun: Top tortilla chips with 3 cups shredded cheddar, 1 pound cooked diced andouille sausage and 1 cup each diced green bell pepper, celery and onion. Bake, then tip with salsa and sliced pickled jalapenos.
  4. Jerk Pork: Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chopped. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack cheese. Bake, the top with sliced fresh jalapenos, fresh cilantro leaves and fresh lime juice.
  5. Bacon and Egg: Make Tex-Mex Nachos {No. 1}; adding 1 pound crumbled cooked bacon with the beans; crack 4 large eggs on top. Bake, until whites set, 10 minutes. Top with sliced scallions and salsa.
  6. Breakfast Migas: Make Tex-Mex Nachos {No. 1}. Meanwhile scramble 6 large eggs in unsalted butter, adding 1/4 cup each salsa and pickled jalapenos. Toss the nachos with the eggs and top with fresh cilantro.
  7. Greek: Top 4 cups Pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki sauce and oregano. {Do Not Bake}
  8. BBQ Chicken: Bring 1 1/2 cups barbeque sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. top tortilla chips with the chicken and 3 cups shredded cheddar. Bake then top with chopped scallions.
  9. Buffalo Chicken: Make BBQ chicken Nachos {No. 8} with wing sauce instead of barbeque sauce. Strain the chicken {reserving the sauce} and spread over ranch-flavored tortilla chips with the cheddar. Omit the scallions. Top with blue cheese, chopped celery and the reserved wing sauce.
  10. Chicken Mole: Make BBQ Nachos {No. 8} with mole sauce instead of barbeque sauce, and a mix of mozzarella and cotija cheese instead of cheddar. Omit the scallions. Top with sour cream and pepitas.
  11. BBQ Pork: Make BBQ Chicken Nachos {No. 8} with pork instead of chicken and pepper jack cheese instead of cheddar. Omit the scallions. Top with chopped dill pickles and red onion.
  12. Chimichurri: Puree 1/2 cup each fresh parsley, cilantro and olive oil, 1 clove garlic ad some hot sauce. Rub 1 pound skirt steak with half of the sauce; grill and slice. Top lime-flavored tortilla chips with 1 1/2 cups each mozzarella and cotija cheese. Bake, then top with the steak and remaining sauce.
  13. Veggie: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups shredded monterey jack cheese. Bake, then top with salsa verde and sour cream.
  14. Butternut Squash: Roast 4 cups diced butternut squash at 425 degrees, 15 to 20 minutes. Top tortilla chips with the squash, 3 cups queso blanco and 1/4 cup pepitas. Bake, then top with sour cream and chopped fresh cilantro.
  15. Chorizo-Manchego: Top tortilla chips with 1 can refried beans, 3 cups shredded manchego and 1 pound cooked and crumbled chorizo. Bake, then tip with sliced pickled jalapenos, salsa and fresh cilantro.
  16. Mexican Corn: Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet, 7 minutes. Stir in 1/2 cup mayonnaise and some fresh lime juice. Top tortilla chips with 3 cups queso fresco and the corn. Bake, thn top with sour cream, avocado and fresh cilantro.
  17. Cheesesteak: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups nacho cheese sauce. Bake, then top hot sauce and pickled Italian peppers.
  18. Four-Bean: Top black bean chips with 1 cup each refried beans and white beans and 3 cups shredded pepper jack cheese. Bake; top with bean salsa and sour cream.
  19. Chili-corn Chip: Top Fritos with 2 cups chili and 3 cups shredded cheddar cheese. Bake; top with pickled jalapenos and sour cream.
  20. Spinach-Artichoke: Cook 2 garlic cloves in a pot with unsalted butter. Add 12 cups chopped spinach, 1/2 cup sour cream, 1 cup fresh grated parmesan and some Worcestershire sauce, fresh lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella and bake.
  21. Frank and Bean: Brown 4 sliced hot dogs in a skillet; add 1 can baked beans and bring to a simmer. Spoon over tortilla chips and top with 3 cups shredded cheddar, Bake; top with chopped scallions.
  22. Duck Confit: Brown 2 confit duck legs in a skillet until crisp; shred the meat. Top toasted slices of baguette with 1 cup sauerkraut, the duck and 1 1/2 cups shredded emmentaler cheese. Bake; top with chopped parsley and cotnichions.
  23. Three-Cheese: Top cheese-flavored tortilla chips with 1 cup each shredded cheddar, pepper jack and mozzarella. Bake; then top with warm salsa con queso.
  24. Fried Chicken: Heat 2 cups chicken gravy with a small can of chopped green chiles. Top tortilla chips with 3 cups each chopped fried chicken and shredded cheddar. Bake; then top with the gravy and chopped scallions.
  25. Shrimp: Top tortilla chips with 1 1/2 cups each shredded white cheddar and muenster. Bake; the top with sauteed shrimp, diced onion, avocado and fresh cilantro.
  26. Margarita Shrimp: Marinate 1/2 pound shrimp in margarita mix with a dash of cayenne; grill. Make Shrimp Nachos {No. 25} with lime-flavored chips and the grilled shrimp. Top with fresh lime juice.
  27. Crab and Corn: Mix 8 ounces crabmeat, 3/4 cup corn, 1/4 cup mayonnaise, 2 tablespoons minced chives and 1 teaspoon mustard. Spoon into tortilla scoops; top with shredded monterey jack, then bake.
  28. Naan-chos: Cook 1 sliced onion and 1/4 teaspoon curry powder in vegetable oil. Add 1 can drained chickpeas, 1/2 cup peas, and salt; mash. Spoon over toasted naan triangles with 1 cup mozzarella; bake 2 minutes. Top with greek yogurt, chutney and fresh cilantro.
  29. Fajita: Rub 1 pound skirt steak with cumin, cayenne, lime juice and olive oil. Grill with sliced peppers and onions. Slice the steak; spoon the steak and vegetables over tortilla chips. Top with salsa and sour cream. {Do Not Bake}
  30. Skillet: Heat 1 cup each diced dried chorizo and refried beans in a cast-iron skillet. Top with tortilla chips and shredded cheddar cheese; cover to melt. Top with salsa, sliced pickled jalapenos and sour cream.
  31. Thai Beef: Mix sliced roast beef with shredded carrot, sliced red onion, mint and cilantro; toss with fresh lime juice to taste, a dash of fish sauce and a pinch of raw sugar. Spoon into tortilla scoops; top with mozzarella, then bake 2 minutes. Top with peanut sauce and jalapenos.
  32. Wild Mushrooms: Cook 5 cups wild mushrooms in unsalted butter. Add 1 chopped garlic clove, 1 tablespoon each chopped chives and parsley, 1/2 cup each white wine and heavy cream, and salt and pepper; simmer until reduced. Spoon over multigrain chips and sprinkle with gruyere, then bake.
  33. Cobb: Top tortilla chips with 2 cups shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake 2 minutes. Top with lettuce, tomatoes, scallions, avocado, blue cheese and ranch dressing.
  34. Plantain: Top plantain chips with 2 cups diced dried chorizo and 1 1/2 cups each shredded mozzarella and queso blanco. Bake; top with salsa, avocado, sour cream, fresh cilantro and fresh lime juice.
  35. Pizza: Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes. Top with pizza sauce, 3 cups shredded mozzarella and 1/2 cup fresh shredded parmesan. Bake then sprinkle with chopped fresh basil.
  36. Sausage and Peppers: Saute 4 sliced Italian sausages {preferably a mix of hot and sweet}, 1 sliced onion and 1 sliced red bell pepper in a skillet with olive oil. Mae Pizza Nachos {No. 35}; top with the sausage, pepper and onion after baking.
  37. Meat Lovers: Make Pizza Nachos {No. 35}; top with 1 pound diced salami, pepperoni and capicola after baking.
  38. Pretzel: Heat 2 boxes frozen soft Pretzel nuggets as the package directs. Top with 3 cups shredded cheddar. Bake; top with pickled jalapeno slices, scallions and mustard.
  39. Tater Tot: Cook one 2-pound bag frozen tater tots as the package directs. Top with 3 cups shredded cheddar. Bake; then top with salsa, sliced pickled jalapenos, sour cream, chopped red onion and fresh cilantro.
  40. Smoked Salmon-Bagel: Top bagel chips with whipped cream cheese and chopped scallions. Bake; top with smoked salmon, chopped tomato and red onion, dill and capers.
  41. Broccoli-Cheese: Mix 2 cups shredded cheddar, 1 cup mayonnaise, 2 chopped scallions and 2 chopped jalapenos. Top potato chips with cooked broccoli and the cheese mixture; bake.
  42. Strawberry Shortcake: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden, 2 minutes. Drain on paper towels; top with sweetened whipped cream and chopped strawberries.
  43. Cheeseburger: Top ridged potato chips with 1/4 pound cooked ground beef and 2 cups shredded cheddar. Bake, then top with chopped red onion, pickle slices, shredded lettuce and ketchup.
  44. Mexican Tuna Melt: Mix 1 can yellowfin tuna with 1/4 cup chopped Spanish olives. Top tortilla chips with the tuna and 3 cups shredded cheddar cheese. Bake; top with fresh cilantro, sliced pickled jalapenos and carrots.
  45. Chile: Top tortilla chips with 3 cups grated pepper jack cheese and 1/2 cup each green chiles and pickled jalapeno slices. Bake; top with chopped fresh jalapenos, salsa and sour cream.
  46. Breakfast Waffle: Top 1 box toasted mini waffles with 2 cups shredded cheddar cheese and 8 ounces diced Canadian bacon. Bake; then drizzle with pure maple syrup.
  47. Chocolate-Banana: Drizzle pretzel crisps with 1/2 cup warm Nutella and top with 2 sliced bananas, 1/4 cup chopped peanuts and whipped cream. {Do Not Bake}.
  48. Sopaipillas: Cut four tortillas in triangles. Fry them in 350 degree vegetable oil until golden, 2 minutes. Drain on paper towels; sprinkle with raw sugar and drizzle with Tupelo honey. {Do Not Bake}
  49. Apple Pie: Cook 3 peeled and cubed apples in unsalted butter. Top cinnamon-sugar pita chips with the apples, warm caramel sauce, vanilla bean ice cream, whipped cream and cinnamon. {Do Not Bake}
  50. S'mores: Top graham crackers with marshmallow cream. Bake; then drizzle with hot fudge sauce.