Nacho Chorizo Dogs Recipe 455 Recipes

NACHO DOG

Steps:

• Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
• Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
• Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
• Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

CHILI DOG NACHOS

Steps:

• Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
• Preheat broiler.
• Arrange corn chips on a flameproof platter or in a flameproof casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.

NACHO CHORIZO DOGS RECIPE - (4.5/5)

Steps:

• To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp. To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on un-greased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm. Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm. To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.

NACHO DOG

Steps:

• Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.
• Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.
• Preheat a grill to medium.
• Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.

CHORIZO NACHOS

Steps:

• In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat.
• In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted.
• Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.

MOVIE NIGHT NACHOS WITH CHORIZO & CREAMY GUACAMOLE

Steps:

• First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
• Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
• To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
• Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
• While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!