Smoked Wing Nachos Recipes

Steps:

• Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
• Place the chorizo in a mini chop and blitz to break down.
• Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
• Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
• Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
• Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
• Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

Steps:

• Preheat oven to 350°. Dip wing sections in butter, then roll in crushed nacho chips. Bake wing sections in a greased 15x10x1-in. baking pan until juices run clear, 45-50 minutes. Remove from oven., Top with cheese, chiles, green onions and, if desired, jalapeno slices. Bake until cheese is melted, about 15 minutes. Serve with toppings as desired.

Steps:

• In a large skillet over medium heat, cook chicken until no longer pink, breaking it into crumbles; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended., In an ungreased 13x9-in. baking dish, layer half the chips, chicken mixture, beans and cheese. Repeat layers., Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.

Steps:

• In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub.
• Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes.
• Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
• Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
• To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.