Waffle Fry Nachos With Chili Recipes

WAFFLE FRY NACHOS

Steps:

• Bake fries according to package directions. Transfer to a 10-in. ovenproof skillet. Top with the bacon, onions, olives, tomatoes, salsa and cheeses. Return to the oven for 5 minutes or until cheese is melted. Serve with sour cream.

WAFFLE FRY NACHOS

Steps:

• Cook the waffle fries according to package directions. Remove from oven and set aside to keep warm.

WAFFLE FRY NACHOS

Steps:

• Preheat the oven to 450°F.
• Arrange the waffle fries in an even layer on a rimmed baking sheet.
• Place the waffle fries in the oven and cook for 20 minutes.
• While the waffle fries are baking, prepare the cheese sauce.
• Add the half and half, cream cheese, butter, salt, cumin and garlic powder to a medium pot on the stove over medium heat.
• Stir consistently until the mixture is smooth and creamy, then add the diced green chilis.
• Turn the heat on the stove to low and stir in the shredded Cabot cheddar cheese.
• As soon as the waffle fries come out of the oven, pour the green chili cheese sauce over the fries, then top with the diced tomatoes, jalapenos, cilantro and diced avocado.

LOADED WAFFLE FRY NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Spread the fries in an even layer on a baking sheet. Bake for 20-25 minutes, until crispy.
• Heat the olive oil in a medium skillet over medium heat. Add the red and green bell pepper and sauté for 4 minutes, or until softened and starting to blister. Add the ground beef and taco seasoning and cook for 4 minutes, breaking up the beef into small pieces, until browned and cooked through. Remove the pan from the heat. Add the Pace® Chunky Salsa and stir until fully incorporated.
• Reduce the oven temperature to 400°F (200°C).
• In a 12-inch cast iron skillet, arrange half of the waffle fries in an even layer. Spoon half of the beef mixture over the fries, then drizzle with half of the Pace® Queso Blanco and sprinkle with ¼ cup shredded cheese. Repeat with the remaining ingredients to make another layer.
• Transfer the skillet to the oven and bake for 20 minutes, until the cheese is melted, light brown, and crispy on the top.
• Remove the skillet from the oven and let cool for 10 minutes. Garnish the nachos with the avocado and cilantro.
• Enjoy!

BREAKFAST NACHOS

Steps:

• Preheat the oven to 425 degrees F.
• Cook the waffle fries according to the package instructions on a parchment-lined baking sheet.
• Remove the fries from the oven and top with the black beans, bacon and cheese. Return to the oven until the cheese melts and is bubbling, about 5 minutes.
• Meanwhile, heat a medium nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Pour the eggs into the hot skillet. Cook, stirring occasionally, until the eggs are just cooked and opaque yellow, 2 to 3 minutes. Season with salt and pepper.
• While the eggs are cooking, make the guacamole. Combine the avocados, garlic, lime juice and salt and pepper to taste in a mixing bowl and mash with a fork until chunky. Add the tomato, serrano and cilantro and mix well.
• Remove the fries from the oven and top with the red onion, scallions and cooked eggs. Dollop dabs of guacamole evenly around the nachos. Serve immediately.

SWEET POTATO WAFFLE FRY NACHOS

Steps:

• Preheat the oven to 425 degrees F.
• Spread the waffle fries on a rimmed baking sheet and bake, tossing once halfway through, until the fries are crisp and the edges are browned, 20 to 25 minutes (depending on the brand).
• Push the fries toward the center of the baking sheet. Dollop the beans around the fries. Top with the American cheese. Place in oven until the cheese is melted, about 5 minutes.
• Remove from the oven and top with the sour cream, Fresnos, olives, scallions, cilantro and sriracha.

CHICKEN AND WAFFLES NACHOS RECIPE BY TASTY

Steps:

• In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Place the chicken in the buttermilk mixture and toss to coat, then cover and marinate in the refrigerator for 1-2 hours, up to overnight.
• Make the spicy maple syrup: In a small saucepan over medium heat, combine the maple syrup and hot sauce. Bring to a simmer, then cook for about 5 minutes, or until fragrant. Remove the pan from the heat and let cool. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 month.
• Heat the oil in a large heavy-bottomed pot until it reaches 325°F (170°C). Line 2 baking sheets with paper towels and set nearby.
• Working in batches, fry the quartered waffles in the hot oil for about 30 seconds on each side, or until golden brown. Transfer to a paper towel-lined baking sheet and season with salt.
• In a large bowl, combine the flour, remaining 2 teaspoons of black pepper, chili powder, paprika, and garlic powder. In a medium bowl, beat the eggs well.
• Set a wire rack inside a baking sheet.
• Remove the chicken from the refrigerator and, working in batches, coat the chicken in the flour mixture, then in the eggs, then in the flour again. Place on the wire rack.
• Working in batches, fry the chicken in the hot oil for 2-3 minutes, or until golden brown on the outside. Season with additional salt if desired. Transfer to a paper towel-lined baking sheet to drain.
• Turn the oven to broil.
• Arrange the fried waffles on a baking sheet, overlapping slightly. Top with the chicken and cheddar cheese.
• Broil for 1-2 minutes, or until the cheese is bubbling. Watch carefully so it does not burn.
• Drizzle the nachos with ½ cup (120 ML) of the spicy maple syrup, dollop on the sour cream, and scatter the scallions over the top. Serve with the remaining spicy maple syrup alongside
• Enjoy!

WAFFLE FRY NACHOS

Steps:

• Bake waffle fries as directed on package.
• Place waffle fries on plate; top with cheese and green chiles.
• Serve with sour cream for dipping.