food
Nachos 3 Ways
Instead of just cheese and chips, spice up your nachos with flavorful shredded chicken, street corn, and beef brisket.
food
Nachos 3 Ways
Instead of just cheese and chips, spice up your nachos with flavorful shredded chicken, street corn, and beef brisket.
Ingredients
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
Garnish
- Pico de gallo
- Sour cream
- Guacamole
- Fresh chopped cilantro
- Jalapeños (optional)
Steps
Traditional Chicken Nachos Supreme
- 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.
Ingredients
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
- Salt
- 1 can black beans
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Cotija cheese
Pepitas
- 1/4 cup raw pumpkin seeds
- 1/2 lime
- 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
Steps
Grilled Street Corn and Sweet Potato Nachos
- 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.
Pepitas
- 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.
Greek Yogurt Cream Sauce
- 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.
Ingredients
Beef Brisket
- Oil
- 1 pound beef brisket
- Salt & pepper
- 1 cup enchilada sauce
- 1 cup beef stock
- 3 chipotle peppers in adobo
- Worcestershire sauce
- 1 cup BBQ sauce
- 1 1/2 tablespoon habanero sauce
“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
Steps
Beef Brisket
- 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.
“Old School” Traditional Nachos
- 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.