Nachos With Fruit Salsa Recipes

Steps:

• Heat oven to 400ºF.
• Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
• Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
• Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
• Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.

Steps:

• Preheat oven to 350 degrees F.
• On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
• Serve immediately with the Homemade Salsa.
• Combine all ingredients, and refrigerate for at least half an hour before serving.

Steps:

• Combine chopped and drained fruit in a small bowl.
• Cover and chill for up to 4 hours.
• Combine sugar and cinnamon in a shallow dish.
• Brush 1 tortilla at a time lightly with water on both sides.
• Cut tortilla into 6 wedges.
• Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
• Arrange in a single layer on a foil lined baking sheet, sugared side up.
• Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
• While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
• Stir over low heat until sauce is smooth.
• To serve nachos, mound chips on individual serving plates.
• Pour some of the sauce over chips.
• Top with fruit salsa.

Steps:

• Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
• Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
• Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
• Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
• Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
• Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
• Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.