Best Ultimate Nachos Recipes

VELVEETA ULTIMATE NACHOS RECIPE - (4.1/5)

Steps:

• Brown meat; drain. Arrange chips on microwaveable platter; top with Velveeta. Microwave on HIGH 2 minutes or until Velveeta is melted. Top with meat and remaining ingredients.

ULTIMATE CHILI "CHEESE" NACHOS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
• Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
• For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
• Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
• For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
• Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

ULTIMATE SPICY NACHOS

Steps:

• For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
• For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.

ULTIMATE NACHOS

Steps:

• Grill the chicken:
• In a small bowl, whisk the oil, lime, garlic, chili powder, salt, and pepper together. Place the chicken in a resealable plastic bag and pour the marinade over. Toss to coat and marinate for 30 minutes.
• Heat a lightly oiled grill or grill pan over medium-high heat. Grill the chicken turning once until cooked through, about 4 to 5 minutes per side. Allow to cool, then cut chicken in 1/2-inch cubes.
• Make the bean dip:
• In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and bell pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chili powder and cook until fragrant, 1 minute more. Remove from heat.
• To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup water and pulse to combine. Add the onion mixture and pulse to combine. If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.
• Assemble the nachos:
• Preheat oven to 400°. Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeño slices and cheeses. Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes. Top with tomato, onion, sour cream, grilled chicken, and cilantro. Serve immediately.

ULTIMATE SPICY BEEF NACHOS

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
• To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

ULTIMATE BLACK BEAN NACHOS

Steps:

• Preheat oven to broil at 375 degrees.
• Place tortilla chips on an oven-safe baking sheet.
• Drain black beans and corn.
• Combine with Salsa and green onions.
• Top each chip with 2 tablespoons black bean mixture.
• Sprinkle with cheese.
• Heat in oven 3-5 mnutes or until cheese melts.
• Garnish with chopped tomatoes and serve immediately.

BONNIE'S: THE ULTIMATE CHICKEN NACHOS

Steps:

• 1. Cook's note. Do the prep work first, and the dish will come together effortlessly. Assemble all ingredients before beginning. Preheat oven to 350 degrees. I cook my chicken tenders while my chips and cheeses are heating in the oven. With a little practice, they both get done at the same time.
• 2. PREPARE CHICKEN TENDERS Remove any skin or fat from the tenders and blot dry with paper towels and set aside.
• 3. PREPARE TOPPINGS Chop your tomatoes, green onions, olives and avocado. You will need sour cream and jalapeno rings or anything else you can't live without on a nacho. :)
• 4. You will also need a jar of Tostitos salsa con queso, a salsa flavored cheese sauce/dip, and a can of Fritos bean dip. (The bean dip works better in this recipe than the traditional refried beans) Grate your Tillamook sharp cheddar cheese.
• 5. PREPARE THE CHIPS, BEANS AND CHEESES You will need a medium size bag of Santitas white corn chips. You can use yellow, if you prefer, or mix white and yellow corn chips together. You will also need a 9 X 13 baking dish to build your Nachos.
• 6. Place 3/4 of the bag of Santitas chips in the baking dish. Spoon dollops of Fritos bean dip over the first layer of chips, using all of the can of bean dip on this bottom layer.
• 7. Spoon 1 cup of the salsa con queso and 1 cup of the Tillamook sharp grated cheese evenly over the chips. (This is to our preference, you can reduce the amount of cheese if you prefer. Avoid adding more because you don't want it to be soggy). Place the baking dish in the oven at 350 degrees for 10 minutes until salsa con queso and chips are hot.
• 8. Remove baking dish from oven and add the remaining layer of chips and spoon on the salsa con queso and bake another 10 minutes. Turn off the oven, and sprinkle the remaining cup of Tillamook cheese on top. Leave dish in the oven to keep warm and melt the cheese.
• 9. SEASONINGS FOR THE CHICKEN Sprinkle chicken tenders on both sides with salt and pepper, to your taste.
• 10. Sprinkle with the remaining seasonings: garlic powder, and a pinch of chipotle pepper. If you like it spicy hot, season both sides with chipotle. (Don't forget there are jalapenos as a garnish for the top of the dish!:)
• 11. HOW TO COOK THE CHICKEN Heat a couple of tablespoons olive oil in a nonstick skillet and a pat of butter until hot, but not smoking.
• 12. Heat the oil in the skillet. Add the chicken tenders. When the chicken is nicely brown, turn it over. Adjust heat to medium. Fry the other side. Don't overcook the chicken, but do get a good sear on it.
• 13. Remove chicken to a cutting board and cut into large chunks, set aside and tent the chicken to keep it warm.
• 14. Remove the baking dish from the oven and add the toppings in the following order: tomatoes, olives, jalapeno, avocado and cooked chipotle chicken. Add sour cream and sprinkle with chopped green onions last.
• 15. Serve immediately. Enjoy!
• 16. Here is a closeup!

ULTIMATE NACHOS

Steps:

• Preheat oven to 400 degrees. Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among tortilla chips. Transfer to an ovenproof serving platter, forming layers; add chili sauce.
• Bake until heated through and cheese melts, 3 to 5 minutes. Remove, and garnish with cilantro leaves. Serve immediately topped with tomatoes and sour cream, if desired.

ULTIMATE SPICY BEEF NACHOS

Steps:

• pulse beans ing 10x, set aside cooke spicy beef, degrease spread 1/2 chips on large tray, dollop half of bean mixture, spread, top with 2 c cheese and 1/2 jalapenos. Repeat bake at 375 for 12 "

ULTIMATE NACHOS WITH HOMEMADE CHEESE SAUCE

Steps:

• 1. Melt butter in a Dutch oven over medium heat. Evenly sprinkle 3 tablespoons of flour over the melted butter. Whisk constantly until the mixture is thick and all the flour is incorporated, 3-4 minutes.
• 2. You will want to do these next steps very, very gradually, or your sauce will be grainy. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer on medium, stirring/whisking constantly, until slightly thickened, about 5-7 minutes. Add in smoked paprika, ground chipotle, ancho chile powder, cayenne pepper, and a pinch of salt, stirring well.
• 3. Reduce heat to low and add cheddar cheese, Monterey pepper jack cheese, and Muenster cheese, adding a handful at a time as you whisk; stir until thoroughly melted. Add in diced green chiles. Season with more salt to taste as needed. Serve immediately, or keep on a slow cooker set on low.
• 4. When ready to serve, drizzle over your favorite tortilla chips, with chopped white onion, chopped cilantro, salsa, sliced jalapenos, sour cream, and my https://www.justapinch.com/recipes/sauce-spread/dip/best-quick-easy-guacamole.html?p=1.

ULTIMATE BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven per waffle fry package directions.
• Arrange waffle fries in single layer on a foil-covered baking sheet and cook according to package directions.
• While fries cook, shred chicken with fingers or a fork; set aside.
• Heat buffalo wing sauce with butter until the butter melts. Add the chicken and stir to coat. Let sit.
• Chop scallions and grate the cheeses; set aside.
• Once the fries are done, pile on the chicken and cheeses.
• Turn the oven to broil and place the baking pan into the broiler. (My broiler was too small for my baking sheet, so I transferred the fries to a small pizza pan before broiling.).
• Let cook for 2-3 minutes until the cheese is melted and bubbling.
• Remove, sprinkle with scallions and eat once cool enough to touch!
• *Servings vary: This could feed anywhere from 4-7 people as a party app, or two very hungry people for a dinner where calories don't matter!

VELVEETA® ULTIMATE NACHOS

Steps:

• Brown meat in large skillet; drain.
• Arrange chips on microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
• Top with meat and remaining ingredients.

ULTIMATE NACHOS A LA MARTHA STEWART

Steps:

• Preheat oven to 400°.
• Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among chips.
• Transfer to an ovenproof serving platter, forming layers; add chili sauce.
• Bake until heated through and cheese melts, 3 to 5 minutes.
• Remove, and garnish with cilantro leaves.
• Serve immediately topped with tomatoes and sour cream, if desired.

ULTIMATE VELVEETA NACHOS RECIPE

Steps:

• 1 lb. extra-lean ground beef 7 cups tortilla chips (about 6 oz.) 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 cup shredded lettuce 1/2 cup chopped tomatoes 1/4 cup sliced black olives 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

ULTIMATE NACHOS

Steps:

• Preheat oven to 400°F
• Spread chips on an oven proof plate, top with sausage and cheese.
• Bake until cheese melts, about 10 minutes.
• Top with remaining ingredients.

ULTIMATE SHEET PAN NACHOS

Steps:

• Heat oven to 350°F.
• Toss meat with taco seasoning mix until evenly coated.
• Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring frequently. Remove from heat.
• Cover large rimmed baking sheet with foil. Spread chips onto prepared baking sheet; top with cheese and meat.
• Bake 6 to 8 min. or until cheese is melted.
• Top with remaining ingredients.

ULTIMATE SHEET PAN NACHOS

Steps:

• Heat oven to 350°F.
• Toss meat with taco seasoning mix until evenly coated.
• Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring frequently. Remove from heat.
• Cover large rimmed baking sheet with foil. Spread chips onto prepared baking sheet; top with cheese and meat.
• Bake 6 to 8 min. or until cheese is melted.
• Top with remaining ingredients.