Hawaiian Nachos Recipes

HAWAIIAN NACHOS

Steps:

• Preheat oven to 400°F.
• In a nonstick skillet heat 1 T oil over medium-high heat.
• Add ham; cook and stir for 2-3 minutes or until browned.
• Transfer to a plate.
• Heat the remaining 1 T oil in the skillet.
• Add the onion and pepper;
• cook for 2-3 minutes or until just softened.
• Remove from heat and stir in the ham.
• In a bowl mix together the cheeses.
• Place half the tortilla chips in the bottom of a 9x9x2-inch baking pan or 1 and 1/2 quart baking dish.
• Sprinkle with half the cheese, half the ham mixture, half the tomatoes, and half the pineapple.
• Repeat layers, starting with the remaining tortilla chips.
• Bake for 5 to 8 minutes or until cheese is melted and bubbling.
• Serve at once.

LOBSTER NACHOS

Steps:

• In a medium, wide skillet, heat the cooking oil over medium heat. Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side. Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.
• In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.
• In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.
• Start assembling the nachos by stacking the tortilla chips on each plate. Add the black bean salsa then top with half a cup of the lobster meat. Garnish with creme fraiche, avocado, queso fresco, and chives. Serve.

HAWAIIAN CHICKEN NACHOS

Steps:

• Preheat oven to 350 degrees. In a small saucepan over medium high heat, combine the pineapple juice, brown sugar, and teriyaki sauce. Dissolve the cornstarch in the water and add to the saucepan. Bring to a boil, stirring until thickened. Mix the shredded chicken with the sauce until chicken is evenly coated.
• Place half of the chips in an oven safe baking dish; cover with layers of half of the cheese, chicken, pineapple, and onion. Repeat layers.
• Bake for 10 minutes. Top with crumbled bacon, jalapeno slices, and cilantro. Serve immediately.

ISLANDER NACHOS

Steps:

• In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a small saucepan, combine honey and butter. Cook and stir over medium heat until blended. Brush onto both sides of tortillas; sprinkle tops with sugar mixture., Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks., In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and nuts. Serve immediately.