POTATO CHIP NACHOS
Don't feel pressured to only eat nachos with tortilla chips if you have potato chips at home! Try our Potato Chip Nachos recipe for a bite of crunchy and cheesy goodness. Switch things up in a deliciously crunchy way!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread chips onto large microwaveable plate; top with cheese.
- Microwave on HIGH 1 to 2 min. or until cheese is melted.
- Top with remaining ingredients.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 11 g
BAKED NACHOS WITH ROASTED SWEET POTATOES
This lightened-up recipe has everything you could want in a platter of nachos: the crunchiness of homemade tortilla chips, spiciness from saucy adobo-tinged pinto beans and creaminess from roasted sweet potatoes and avocado, all topped with a fresh salsa.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the sweet potatoes in a medium bowl with 1 tablespoon oil, cumin and 1/4 teaspoon salt. Spread on a baking sheet and roast until soft and partially browned, 25 to 30 minutes.
- Spray both sides of the tortillas with cooking spray, then stack them up and cut the stack into 8 triangular pieces. Separate the tortilla pieces and lay them out onto a baking sheet. Sprinkle with the chili powder and 1/4 teaspoon salt and toss. Bake the chips until crisp, about 15 minutes, tossing the chips halfway through the baking time. Remove the chips from the oven and toss them with the lime zest.
- Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add half of the onions and cook, stirring, until soft, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup of water and simmer the sauce until it thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble the nachos.
- Combine the tomatoes, remaining onions, serrano chile, lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in a food processor. Pulse until the mixture becomes a chunky salsa.
- To assemble the nachos, mound half of the tortilla chips in a 9-by-13-inch baking dish. Scatter most of the beans and the sweet potatoes over the chips. Sprinkle with half of the cheese. Mound the rest of the chips over the cheese and finish with the remaining beans, sweet potatoes and cheese. Place in the oven until the cheese melts, 5 to 7 minutes. Top with the avocado, salsa and cilantro.
Nutrition Facts : Calories 420 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 45 milligrams, Sodium 920 milligrams, Carbohydrate 39 grams, Fiber 9 grams, Protein 17 grams, Sugar 8 grams
LOADED BAKED POTATO POTATO CHIP NACHOS
Steps:
- 1. Preheat the oven to 400°F. 2. Place the peeled and cubed potato in a small sauce pan, and just cover it with cold water and a pinch of salt. Place the lid on the pot, crank the heat up to high, and cook the potatoes until they are fork tender. 3. To make the mashed potato topping, drain the potatoes and put them back in their hot pot (but not on a lit burner), just so a bit of the excess moisture will evaporate. Then pass the potatoes through a ricer, and add the butter and milk to the potatoes and mix to combine. Season with salt and pepper. If you do not have a ricer, don't despair. Just add the butter and milk to the chunks of potatoes and mash with a potato masher. 4. For the bacon bits, slice each thick-cut strip of bacon in half lengthwise, and then cut the thin strips about every quarter inch to create little squares. Put the bacon pieces into a small sauté pan over medium to medium-high heat, and cook until crisp, but not crisp all the way through, because they will continue to crisp slightly when you melt the cheese in the oven, and you don't want them to burn. Drain on a paper towel. 5. Fill an oven-safe wide plate with the chips. You don't need to use all of each topping; really, when building nachos, it depends on which chips and which dish you end up choosing. So just dollop away to your preference. Begin first with the mashed potatoes, then the extra sharp cheddar cheese, then the bacon bits, and lastly the scallions. Place the plate on a baking sheet, and bake for 10 minutes in the 400°F oven. 6. Lastly, dollop some sour cream over the top of the nachos, and serve straight from the oven, hot and gooey and really, really good.
QUICK POTATO NACHOS
Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Provided by Micaella
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g
LOADED POTATO CHIP "NACHOS"
Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.
Provided by DrGaellon
Categories Lunch/Snacks
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
- Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
- Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
- Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.
Nutrition Facts : Calories 628.2, Fat 46.8, SaturatedFat 20.1, Cholesterol 67.1, Sodium 700.9, Carbohydrate 37.3, Fiber 3.6, Sugar 4.5, Protein 16.8
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