NACHO SCOOPS
Serve your clan a big ol' platter of these fun and crazy-tasty nacho bites as you cheer for your team. You'll score big with tortilla chips filled with creamy, spicy cheese and beef! -Raine Gottess, Coconut Creek, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.
Nutrition Facts :
LOW-CARB CHICKEN NACHO BITES
These tasty little treats are full of flavor and amazingly snackable. Always a game day winner!
Provided by SunnyDaysNora
Categories Chicken Appetizers
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
- Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
- Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 11.7 g, Cholesterol 93.7 mg, Fat 26.1 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 15.7 g, Sodium 933.6 mg, Sugar 2.8 g
NACHO CHEESE BITES
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
NACHO BITES
Steps:
- Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
- In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
- Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.
NACHO TRIANGLES WITH SALSA-RANCH DIPPING SAUCE
These nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match-the ranch balances out the heat of the jalapeno and chipotle peppers-and takes the recipe to the next level. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheeses, corn, tomatoes, taco seasoning, jalapeno and the chipotle pepper; set aside., Preheat oven to 375°. Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) , Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles. Freeze option: Freeze cooled triangles in freezer containers. To use, reheat triangles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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