Cabbagechicken Nachos Recipes

SHEET PAN CHICKEN NACHOS

Steps:

• Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
• Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
• Preheat the oven to 425°F and set two racks in the center of the oven.
• Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
• Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
• Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
• Note: The nutritional information does not include the optional ingredients for serving.

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

CABBAGE/CHICKEN NACHOS

Steps:

• Mix first 7 ingredients together and heat on stove top until peppers and onions or soft and liquid is reduced. (about 10-15 minutes) while still hot pour over chips, layer with cheese, cabbage, garnish with sour cream, sliced avacado, salsa and enjoy!

EMERIL'S SHREDDED CHICKEN NACHOS

Steps:

• In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
• Season the chicken pieces with the chili powder and salt and toss the evenly coat.
• Add the chicken to the pan and sear for 3 minutes per side.
• Add the onions to the pan and sauté for another 3 minutes.
• Add the garlic to the pan and sauté for 1 minute.
• Pour the chicken stock over the chicken and bring to a boil.
• Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
• Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
• Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
• Set aside as you prepare the nachos.
• In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
• Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
• While whisking constantly, add the milk in a steady stream.
• Add the green chilies and bring the sauce to a boil.
• Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
• Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
• Cover and remove from the heat.
• Preheat the oven to 400 degrees F.
• In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
• Top with half of the chicken, and half of the Monterey Jack cheese.
• Top with the remaining tortilla chips and chicken.
• Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
• Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
• Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.

RESTAURANT-STYLE CHICKEN NACHOS

Steps:

• Set oven to 350 degrees F.
• In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
• Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
• Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
• Arrange the tortillas on a large baking sheet in a large round.
• Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
• Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
• Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
• Delicious!

BARBECUE CHICKEN NACHOS

Steps:

• Line a rimmed baking sheet with foil and spread out chips, layer with cheese and chicken; bake at 450 degrees F until the cheese is melted, about 3 to 5 minutes.
• Dot with the barbecue sauce and sprinkle with green onions; serve.