Southwestern Nachos Recipes

Steps:

• Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Steps:

• Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

Steps:

• For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
• For the nachos: Preheat the oven to 350 degrees F.
• Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
• Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
• Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
• Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.

Steps:

• Toss chicken and hot sauce; set aside.
• Place half the crackers in single layer on microwaveable plate. Top with half the chicken mixture and half of the next 4 ingredients. Microwave on HIGH 1 min. or until cheese is melted.
• Top with half of the sour cream, salsa and cilantro. Serve immediately. Repeat with remaining ingredients.

Steps:

• Preheat oven to 350 °F.
• Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
• Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
• Add cheese and southwest seasoning. Toss together.
• On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
• Directions for Salad:.
• Combine lettuce and sliced tomatoes in a bowl. Set aside.
• Directions for Cheese Sauce:.
• Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
• Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
• Add drained Rotel. Keep on low heat until ready to put on nachos.
• Directions for Dressing:.
• Mix 1st five ingredients until smooth with a hand mixer.
• Add remaining ingredients and mix with a spoon or small hand whisk.
• Building the Nachos:.
• Ladle cheese sauce over nachos and top with salad.
• Dress with avocado ranch dressing.
• Serve immediately!