Instead of just cheese and chips, spice up your nachos with flavorful shredded chicken, street corn, and beef brisket.
#1 Traditional Chicken Nachos Supreme
1 bag traditional thick-style corn tortilla chips
1 pound chicken, cooked and shredded (rotisserie is a great option)
1/2 cup jalapeños, pickled and sliced
1 cup pico de gallo
1 cup Mexican crema
8 ounces shredded cheddar
8 ounces shredded Monterey Jack cheese
Pico de gallo
Fresh chopped cilantro
Layer half the bag of corn tortilla chips on the Baking Blanket.
Spread out half of the: chicken, Mexican crema, pico de gallo and shredded cheese. Repeat, forming another layer.
Garnish final layer with more pico de gallo, sour cream, guacamole, cilantro and jalapeños.
#2 Grilled Street Corn and Sweet Potato Nachos
1 bag blue corn tortilla chips
1 cup grilled white corn
1 cup roasted sweet potatoes, diced
1/2 teaspoon olive oil
1/8 teaspoon cayenne pepper
1 can black beans
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 cup raw pumpkin seeds
1/4 teaspoon sea salt
1/2 teaspoon cayenne
1/2 granulated garlic
Greek yogurt cream sauce:
1 cup lime Greek yogurt
2 tablespoons lime juice
2 tablespoons lime zest
2 tablespoons cilantro, minced
1 clove garlic, minced
1/4 chipotle pepper
1/8 teaspoon cayenne
Fresh red chili pepper & guacamole, to garnish
Heat grill, or if using gas stove grill corn directly on stove burner. Grill the corn. Place the husked corn onto the grill/stove burner with tongs. Grill the corn for about 3 minutes, undisturbed if on grill, or keep rotating on the stove burner until kernels begin to turn golden brown and look charred. When all sides are browned, remove.
In a bowl, toss sweet potatoes, olive oil, cayenne pepper and salt. Put on a lined sheet tray and roast in oven at 400°F for 25 minutes.
In a bowl, toss raw pumpkin seeds with lime juice, sea salt, cayenne and garlic. Place on a lined sheet tray and roast at 400°F for 3-5 minutes.
Make the Greek yogurt crema. Combine lime Greek yogurt, lime juice, lime zest, cilantro, garlic, chipotle pepper and cayenne pepper.
Spread out the tortilla chips on the Baking Blanket. Layer half of the grilled white corn, black beans, diced roasted sweet potato and crumble Cotija cheese on top. Add a dollop of the Greek yogurt crema. Repeat, garnishing the top layer with guacamole, Greek yogurt crema, pepitas, chopped cilantro and red chili peppers.
#3 “Old School” Traditional Nachos
1 bag corn tortilla chips
2 cups BBQ brisket, shredded
1 cup BBQ sauce, divided
2 cups shredded cheese (colby jack, cheddar, or any Mexican blend)
2 tablespoons fresh cilantro, chopped
Beef Brisket Ingredients:
1 pound beef brisket
Salt & pepper
1 cup enchilada sauce
1 cup beef stock
3 chipotle peppers in adobo
1 cup BBQ sauce
1 1/2 tablespoon habanero sauce
Preheat broiler to 400°F.
Toss brisket in 1/2 cup BBQ sauce.
Spread half the tortilla chips out on the Baking Blanket in a sheet tray. Top with brisket and cheese. Repeat.
Place in oven until cheese is melted. Top with more BBQ sauce, cheese and cilantro.
Beef Brisket Instructions:
In a braising pot, sear brisket in oil for 5-8 minutes on both sides.
Add enchilada sauce, beef stock, 3 chipotle peppers, Worcestershire, BBQ sauce and habanero sauce to the pot and cover. Let brisket simmer in sauce for 2 to 3 hours, until tender but not falling apart. Take lid off pot when done and let rest for 15 minutes before slicing.
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