Best Loaded Waffle Fry Nachos Recipe By Tasty Recipes

WAFFLE FRY NACHOS

Waffle Fry Nachos image

Thick-cut waffle fries are smothered with cheese sauce and topped with bacon, sour cream, onions, tomato, and jalapeno peppers.

Provided by Amanda Rettke--iamhomesteader.com

Time 1h3m

Number Of Ingredients 11

Ingredients

1 bag (28 ounces) frozen waffle fries, (baked per package instructions)
½ cup whole milk
4 ounces cream cheese
2 tablespoons butter
¼ teaspoon garlic powder
2 cups cheddar cheese, (shredded)
5 slices thick cut bacon, (crooked and crumbled)
¼ cup sour cream
2 tablespoons scallions, (chopped)
1 small tomato, (diced)
1 small jalapeno pepper, (seeded and diced)

Steps:

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

Nutrition Facts : Calories 442 kcal, ServingSize 1 serving

WAFFLE FRY NACHOS

Waffle Fry Nachos image

My husband and two grown sons really enjoy these fun nachos-they can devour a platter of them in no time. They're also fun to make when friends come over. -Debra Morgan, Idaho Falls, Idaho

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 package (22 ounces) frozen waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
Sour cream

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.

Nutrition Facts : Calories 370 calories, Fat 23g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein.

CHICKEN AND WAFFLES NACHOS RECIPE BY TASTY

Chicken And Waffles Nachos Recipe by Tasty image

These are not-cho average chicken and waffles--you haven't lived until you've tried this finger-friendly version of your favorite brunch dish! Crispy and succulent dark meat chicken combines with fried waffles for the classic combo, then it's turned up with cheddar, sour cream, and scallions and a drizzle of hot maple syrup. If you thought chicken and waffles couldn't get any better, think again.

Provided by Nichi Hoskins

Categories Dinner

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 cups buttermilk
3 teaspoons black pepper, divided
1 teaspoon kosher salt, plus more to taste
4 boneless, skinless chicken thighs, cubed
1 ½ cups maple syrup
2 tablespoons vinegar based hot sauce
2 cups canola oil, for frying
1 ½ cups all purpose flour
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon garlic powder
3 large eggs
14 frozen waffles, cut into quarters
3 oz shredded cheddar cheese
½ cup sour cream
2 tablespoons scallions, chopped

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!

Nutrition Facts : Calories 959 calories, Carbohydrate 61 grams, Fat 71 grams, Fiber 1 gram, Protein 22 grams, Sugar 22 grams

LOADED TACO WAFFLE FRIES

Loaded Taco Waffle Fries image

Provided by Trisha Yearwood

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

One 22-ounce bag frozen waffle fries
1 1/2 teaspoons vegetable oil
8 ounces ground beef (85% lean)
1 tablespoon taco seasoning (about half of a 1-ounce package)
1 cup shredded Cheddar
1 cup shredded iceberg lettuce
1/2 cup drained pinto beans
1/4 cup pickled jalapenos
1/4 cup sliced black olives
2 Roma tomatoes, seeded and chopped
1 small avocado, chopped
Sour cream, for serving
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons hot sauce, such as sriracha

Steps:

For the taco fries: Preheat the oven to 450 degrees F.
Spread the waffle fries out on a large rimmed baking sheet and bake, stirring once, until golden brown and crisp, about 25 minutes.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Stir in the taco seasoning, then add 1/4 cup water and simmer until the liquid evaporates, about 2 minutes.
Transfer the waffle fries to a large plate. Mound the beef in the middle, then sprinkle the cheese, lettuce, beans, jalapenos, olives, tomatoes and avocado over the top. Dollop with sour cream.
For the creamy hot sauce: Mix together the mayonnaise, yellow mustard and hot sauce in a small bowl. Drizzle over the top and serve.