New England Nachos Recipes

Steps:

• Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
• Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
• Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
• Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

Steps:

• Preheat oven to 375.
• Line a large oven sheet or cookie sheet with two sheets of parchment paper, enough to overlap sides of pan. Set aside.
• Drain scallops in colander and pat dry with paper towel.
• Cut scallops into quarter pieces, cover and refrigerate.
• Chop shallot, cover and refrigerate.
• In a large frying pan fry bacon until lightly crisp. Set bacon on paper towel to drain grease. Remove fry pan from heat, drain grease from pan reserving 1 tablespoon of the grease in frying pan. Cut bacon into 1 inch pieces and set aside.
• Spread a bed (12oz) of the nacho chips onto the parchment paper prepared baking sheet. The chips should overlap.
• Reheat the frying pan with the 1 tablespoon of reserved bacon grease, cook the shallot in the grease pan on medium high for 2-3 minutes, stirring occasionally.
• Place nacho chips into preheated oven for 3-4 minutes.
• Add scallops to shallot and bacon grease pan continue to cook mixture for 3-4 minutes longer until scallops are white in color. Remove scallops and shallot mixture from heat and drain in colander.
• Remove chips from oven. Evenly distribute shallot and scallop mixture over chips, evenly distribute chopped bacon over chips, top shredded cheese evenly over bacon and scallops.
• Return nachos to oven at 375 degrees until cheese melts, watch carefully not to over cook.