BROCK'S BAZZLING BLT NACHOS
Make and share this Brock's Bazzling BLT Nachos recipe from Food.com.
Provided by Hill Family
Categories Pork
Time 21m
Yield 1 12-18 inch tray
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F.
- To make sauce stir sauce ingredients together.
- Place chips on a baking sheet in one layer but they can overlap; sprinkle with cheese and bacon, evenly over the top. (cheese first).
- Bake this mixture for 4-6 minutes or until cheese is melted.
- Remove from oven and sprinkle the lettuce on top. Spoon on the tomatoes. Drizzle the sauce on top making sure each chip mixture has received sauce.
Nutrition Facts : Calories 1215.2, Fat 74.9, SaturatedFat 26.7, Cholesterol 142, Sodium 1773.8, Carbohydrate 92.3, Fiber 8.3, Sugar 8.8, Protein 48.7
KICKED-UP NO-BAKE NACHOS
From Emeril. Sinfully delicious. The chorizo/cheese sauce with the cool avocado/tomatoes topping is perfection. Great game time dish.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- For queso: In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes.
- Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes.
- Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste.
- Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
- Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
- On the show Emeril layered these, i.e. chips, queso, toppings, chips, queso, toppings.
Nutrition Facts : Calories 1060.4, Fat 76.7, SaturatedFat 31.2, Cholesterol 152.4, Sodium 1432.6, Carbohydrate 63.3, Fiber 7.2, Sugar 4.5, Protein 34
BRICKLAYER-STYLE NACHOS
Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it's used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.
Provided by Pati Jinich
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
- Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
- Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
- Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
- Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
- Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
- Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!
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