Nacho Recipes

Recipes from Macho Nachos:

BBQ Chicken and Smoked Cheese Nachos

Ingredients:

8 to 10 oz. cooked chicken-breast meat, diced
2 Tbs. prepared barbecue sauce
4 to 5 oz. corn tortilla chips
3 oz. shredded smoked mozzarella
3 oz. shredded Monterey Jack
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 recipe Lemon-Pepper Cole Slaw (follows)

Preparation:

Preheat 475-degree oven. In small bowl, toss chicken and barbecue sauce until coated. Arrange chips in single layer on baking sheet. Sprinkle both cheeses evenly over chips. Spoon chicken and onion onto each chip. Bake nachos for four to six minutes until cheese is bubbly. Toss coleslaw mix over chips and serve.

Lemon-Pepper Cole Slaw

Ingredients:

2 tsp. good-quality mayonnaise
1 Tbs. fresh lemon juice
1 green onion, chopped
1/2 tsp. ground black pepper
1 cup finely shredded green cabbage

Preparation:

Mix mayonnaise, lemon juice, green onion and pepper. Toss cabbage with dressing just before serving.

Chinese Firecracker Nachos

Ingredients:

1 tsp. toasted sesame oil
1 Tbs. peeled, minced ginger
1 lb. lean ground pork
2 Tbs. Chinese chili garlic sauce
2 Tbs. hoisin sauce
1 Tbs. toasted sesame seeds
4 to 5 oz. corn tortilla chips
2 cups shredded Muenster
3 oz. napa cabbage, finely shredded
3 to 4 Tbs. rice vinegar
1 green onion, chopped

Preparation:

In skillet, warm oil over medium heat, then stir-fry ginger until it softens--about one minute. Raise heat to high, add pork and crumble into bits. Stir in chili garlic sauce and hoisin sauce and continue breaking up pork. Add sesame seeds. Cook until most of the juices have evaporated.

Preheat 475-degree oven. Arrange chips on baking sheet, sprinkle cheese over chips, then pork mixture. Bake for four to six minutes until cheese is bubbly.

Toss cabbage with vinegar. Serve nachos with green onion and cabbage sprinkled on top.