YumSugar

Do You Know Your Nachos?

YumSugar — Thu, 06 Nov 2008 11:15:43 -0800

Today is National Nachos Day! As you probably know, PartySugar loves nachos so much that she came up with a new, innovative recipe for nachos every week in her series Not Your Regular Nachos.

Think you know PartySugar's original nacho recipes? I'll be quizzing you to find out. Here's the drill: When I show you a picture of the ingredients, guess which nacho recipe they make. Are you ready? Let's dig in!

Question 1 of 6

Mozzarella, ketchup, and Lay's potato chips

Not Your Regular Nachos: Armenian Chips Cheese

partysugar — Thu, 18 Sep 2008 15:00:09 -0700

The other day a friend, who recently got back from Armenia, told me about a delicious treat she experienced on her trip. At first I was a little grossed out when she described the potato chip, mozzarella, and ketchup nachos. However, I took her word for it and decided to make my own. The result, a gooey mess of crunch, cheese, and sauce, is shockingly good. They're the perfect after-school or late-night snack. To look at the seriously simple recipe, read more.

Armenian Chips Cheese
Original recipe by PartySugar

Ingredients

1 small bag of potato chips (recommended: Lay's)
1 cup grated mozzarella cheese
ketchup

Directions

Arrange a layer of chips on a microwaveable plate. Sprinkle evenly with cheese. Top with remaining chips and the rest of the cheese.
Microwave on high for 30-45 seconds.
Squirt on ketchup and enjoy!

Makes 1 plate of nachos.

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Not Your Regular Nachos: Sweet and Savory Nachos

YumSugar — Thu, 11 Sep 2008 14:00:00 -0700

When PartySugar posts her nachos for the week every Thursday, I ogle her pictures with envy. Finally, I couldn't take it anymore and I begged her to let me make a version of my own. I decided to try making nachos that are both savory and sweet, an element that I enjoyed in a grilled cheese sandwich a few weeks ago. There aren't many ingredients in this recipe, but each adds something to the flavor profile of the nachos: The brie melts perfectly; the gorgonzola provides sharpness; the apples are crispy and refreshing and cut through the heaviness of the cheese; the potato chips are wonderfully spiced and incredibly crunchy; the honey adds a lingering sweetness that can't help but make me smile.

I loved making these nachos and can't wait to do it again. The best part is how easy it was. For the recipe, read more.

Sweet & Savory Nachos
Original Recipe by YumSugar

Ingredients

8 ounces thick-cut salt and pepper flavored potato chips
4 ounces triple creme brie
2 ounces Gorgonzola dolce
1 small Granny Smith apple
Honey, for drizzling

Directions

Preheat oven to 350°F.
Cover a baking pan in foil.
Spread chips evenly across baking pan in a single layer.
Core the apple and chop it into tiny square pieces. Sprinkle evenly across chips.
Cut the brie into small pieces and sprinkle evenly across the chips.
Crumble the Gorgonzola dolce and sprinkle evenly across chips.
Bake for 10 minutes, until cheese is completely melted. Remove from oven and drizzle with honey. Serve immediately.

Serves 4 to 6 as an appetizer.

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Not Your Regular Nachos: An Extra Helping

partysugar — Thu, 04 Sep 2008 12:15:22 -0700

To make up for the absence of a nacho recipe today (surely you noticed it was missing!), I've decided to round up some of my favorite far-from-ordinary nacho ideas for your mouth-watering enjoyment. In case you missed it, here are six of my greatest nacho dishes. Have you made any of these yet? If so, tell me what you thought.

Fish Taco Bite Nachos	Buffalo and Blue Nachos	Greek "Stavros" Nachos
Corn Pudding Nacho Bites	Steak Peach Nachos	Adobo Chip Nacho Bites

Not Your Regular Nachos: Gourmet Nacho Bites

partysugar — Wed, 27 Aug 2008 14:00:28 -0700

The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes. The final, bite-sized result was the perfect amuse bouche - warm, crunchy, salty - pure scrumptiousness. Some of my guests dislike blue cheese, so I made a fresh mozzarella version to suit their picky tastebuds. The recipe is highly adaptable, you can top the potato chip with any cheese and vegetable combination, so get it now and read more.

Gourmet Nacho Bites
Original Recipe by PartySugar

Ingredients

3 Yukon gold potatoes (chose potatoes that have a large diameter). thinly sliced into rounds
1-2 cloves garlic, smashed
salt
pepper
1 1/2 tablespoons butter or olive oil
1/4 blue cheese*, cut or crumbled into small pieces
2 green onions, dark green ends removed, minced
10-15 grape tomatoes, cut into quarters

Directions

Preheat oven to 475°F. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in salt and pepper and 1 1/2 tablespoons butter or oil. On a large-rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 15 to 20 minutes.
When the potatoes are crisp, remove from pan. Pat excess oil off with a paper towel and remove any burnt chips. Transfer to a clean baking sheet.

Change oven temperature to broil.
Top each chip with a cheese cube, a sprinkle of green onions, and a tomato wedge.

Return baking sheet to oven. Broil for 2-3 minutes until cheese is melted and vegetables are soft.
Serve immediately.

Serves 5.

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Not Your Regular Nachos: Leftover Pantry Nachos

partysugar — Thu, 21 Aug 2008 10:16:32 -0700

This week I decided to give myself a nacho challenge. Instead of going to the grocery store to purchase a bunch of ingredients, I would make nachos with items currently in my pantry or refrigerator. Luckily I had leftover chicken, barbecue sauce, and plenty of cheese. The final result was this plate of cheesy, barbecue nachos. I heated the chicken with barbecue sauce and made a simple cheese sauce with low-fat milk, Monterey jack, cheddar cheese, and pickled jalapeños. Sliced black olives and mashed avocado seasoned with lemon juice finished off the dish. A dollop of sour cream was a cooling garnish. While I encourage you to experiment with your own leftover pantry nachos, you can learn how I made mine. To do so, read more.

Leftover Pantry Nachos
Original recipe by PartySugar

Ingredients

1 cup diced cooked chicken
1/4 cup barbecue sauce
1 tablespoon butter
1 tablespoon flour
1 cup low-fat milk
1 1/2 cups grated cheese (use whatever you have on hand, for mine I used orange cheddar and Monterey jack)
salt, pepper, cayenne pepper to taste
1/4 cup diced, pickled jalapeños
1 large handful of whole wheat tortilla chips
sliced black olives, mashed avocado, and sour cream, optional for garnish

Directions

Mix the chicken and barbecue sauce in a small saucepan over medium-low heat. Stir to combine. Heat until warmed through, 8-10 minutes.
Meanwhile, make the cheese sauce. Melt the butter in a large saute pan over medium heat. Add the flour, whisk to combine, making a roux, and stir for 1-2 minutes.
Slowly pour in the milk, whisking constantly. Cook for 1 minute until mixture is thick and bubbling.
Turn the heat down to the lowest setting and whisk in the cheese one small handful at a time. Whisk in all of the cheese and stir until smooth. Season to taste with salt, pepper, and cayenne.
Stir in the jalapeños.
Place a layer of tortilla chips on a serving plate. Top with the melted cheese. Spoon some of the barbecued chicken onto the cheesy chips.
Repeat, topping with more cheese. Garnish with black olives. Dollop the avocado and sour cream in the middle and serve.

Serves 1-2.

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Not Your Regular Nachos: Spanish Nachos

partysugar — Thu, 14 Aug 2008 15:00:55 -0700

Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese. Bread or breadsticks normally accompany these simple meals. I took this concept and translated it into a nacho variation. I baked small thin breadsticks topped with Manchego cheese until crisp and melty. Next I topped them with a homemade romesco sauce. Romesco is a typical Spanish sauce made with roasted red peppers and almonds. When served with garlic stuffed olives and fresh jamon, these nachos were salty and delicious! To learn how I made them, read more.

Spanish Nachos
Modified form Food and Wine magazine

Ingredients

For the Romesco:
2 medium red bell peppers
1 cup salted roasted almonds, chopped (4 ounces)
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
Salt
For the Nachos:
1/2 cup grated Manchego cheese
8-10 two inch long, flat Italian or Spanish style breadsticks, crackers, or flatbread
1 tablespoon finely grated Parmesan cheese
slices of jamon Serrano or prosciutto and green olives, optional for serving

Directions

Make the romesco: Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
In a food processor, process the roasted pepper with the almonds, vinegar, parsley, and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
Preheat oven to 375°F.
Top each breadstick with a heaping teaspoon of grated cheese.
Bake in the oven until the cheese is melted and beginning to brown, 6-8 minutes.
Dollop a little of the romesco sauce on each nacho (reserve the rest of the romesco for another use). Sprinkle Parmesan cheese on top.
Serve immediately with ham and olives.

Serves 1 and makes about 1 1/2 cups of romesco sauce.

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Not Your Regular Nachos: Steak Peach Nachos

partysugar — Thu, 07 Aug 2008 09:00:37 -0700

This week's nachos were inspired by a recipe I found in the current issue of Everyday With Rachael Ray. In the magazine, she uses peaches as a savory ingredient in a spicy-sweet salsa that tops a steak quesadilla. Instead of making the quesadilla, I made nachos. The final result was crunchy, hot, and pure deliciousness. My peaches were really juicy, so I ended up straining the salsa before topping the nachos, to ensure that the chips didn't get soggy. I fried tortilla rounds, but this would be equally delicious on store-bought tortilla chips. To look at the recipe, read more.

Steak Peach Nachos
Modified from Everyday With Rachael Ray magazine

Ingredients

1/4 red onion, finely chopped
juice of 2 limes
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon hot sauce
salt and pepper
1 small piece of steak
2 flour tortillas
2 cups vegetable oil, for frying
1 cup grated Monterey jack
1 peach, peeled and finely chopped
1/4 jalapeño, finely chopped
1 tablespoon chopped cilantro
sour cream, for serving

Directions

In a large resealable plastic bag, combine half of the red onion, the juice of one lime, the garlic, 1 tablespoon olive oil, and hot sauce. Season the steak with salt and pepper and add the steak to the bag, shaking. Let marinate for at least a half an hour and refrigerate for up to a night.

Using a cookie cutter or other circular shape, cut 4 three-inch in diameter rounds out of each tortilla.
Heat the frying oil in a large pot over high heat. When the oil is hot add the rounds and fry until crisp. Remove with tongs and place on a paper towel to drain. Sprinkle rounds with salt.

Preheat the broiler.
Meanwhile cook the steak. Preheat a grill to medium high. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
In a large bowl, combine the peach, the rest of the red onion, the jalapeño, cilantro, juice of the second lime, and the other tablespoon of olive oil.

Sprinkle the chip round with a heaping tablespoon of cheese. Broil in the oven until the cheese is melted and bubbly.
Top chips with steak and salsa.
Serve immediately with sour cream.

Makes 8 nachos, or serves 1.

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Not Your Regular Nachos: Fish Taco-Bite Nachos

partysugar — Thu, 31 Jul 2008 10:15:41 -0700

Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos. The final result was a delicious, bite-sized fish taco. I topped baked wheat tortillas with gruyere cheese, a creamy guacamole, and fresh fish. The coleslaw and jewel-like, chopped tomatoes finished off the nachos. A squeeze of lime juice is the must-have garnish. To look at the recipes, read more.

Fish Taco Bite Nachos
Modified from Tyler Florence and Food and Wine magazine

Ingredients

For coleslaw*
1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
For guacamole
1 Hass avocados - halved, pitted, and peeled
2 tablespoons low-fat sour cream
1 small jalapeño, seeded and thinly sliced
2 tablespoons minced green onion
2 tablespoons chopped cilantro
juice from one lime
For nachos
1 wheat tortilla
1/4 cup finely grated gruyere cheese
1 small white fish fillet (I used red snapper)
salt, pepper, and olive oil to taste
1/2 small tomato, seeded and finely chopped

Directions

Make coleslaw: in a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined. Set aside.
Make guacamole: in a medium bowl, mash the avocados, sour cream, jalapeño, green onion, cilantro, and lime juice. Season the guacamole with salt and pepper. Set aside.

Make nachos: preheat the oven to 375°F. Using a small cookie cutter, cut 9 circles out of the wheat tortilla. Place tortilla rounds on a baking sheet and coat with oil. Season with salt and pepper. Bake in the oven for 5-7 minutes until crisp.

Remove from the oven and top each round with a teaspoon of grated cheese. Change the oven setting to broil, and broil the chips until the cheese is melted.
Meanwhile, brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and break apart into bite-sized flakes.

Spread a little of the guacamole on top of the cheesy chip. Top with a little fish, coleslaw, and the fresh tomatoes. Enjoy immediately with lime wedges for garnish.

Serves 1.

*This is enough coleslaw for 6-8 servings.

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Not Your Regular Nachos: Nachos Caprese

partysugar — Thu, 24 Jul 2008 10:15:32 -0700

At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho. I don't have a mandoline, so I used regular white bread. However, I wish I would have found a way to use paper-thin bread. The final result was more like a cheesy bruschetta than a nacho. When I realized this, I was disappointed, but the classic Italian flavors - mozzarella, tomatoes, and basil - were so delicious that I soon forgot my sadness. I highly recommend you make this scrumptious appetizer, only instead of calling it nachos, simply call it bruschetta! To see what I did, read more.

Nachos Caprese aka Cheesy Bruschetta
Original recipe by PartySugar

Ingredients

1 small loaf thinly sliced sourdough bread
1 stick butter
2-3 garlic cloves
salt and pepper
8 ounces mozzarella, grated
2 cups tomatoes, seeded and diced
1/2 cup homemade or store bought pesto
basil leaves, optional for garnish

Directions

Cut the bread into triangular pieces, removing crusts.

Since this was an experiment, I decided to fry some in butter (a la Ryan Scott) and bake some in the oven. For frying, melt one stick of butter with 2-3 peeled garlic cloves in a large pan over medium-high heat. Once the butter is melted add the bread, frying in a single layer. Fry until golden brown 3-4 minutes. Flip and continue to fry for 1-2 more minutes. Transfer to a plate lined with paper towels. Repeat with remaining bread.

Alternately, for baking, preheat the oven to 375°F. Place the bread triangles in an even layer on a large baking sheet. Bake in the oven until crisp and brown 15-20 minutes.
When the bread is cool enough to handle spread evenly on a large baking sheet. Season bread generously with salt and pepper. Sprinkle with the cheese, taking care to cover each piece of bread with cheese. Bake in the oven for 10-12 minutes until cheese is melted.

Remove and transfer cheesy bread triangles to a serving platter. Top each piece of bread with a heaping tablespoon of chopped tomatoes.
If your pesto is too thick to drizzle, thin with a few tablespoons of olive oil. Drizzle the pesto over the top of the tomatoes. Garnish with basil leaves if desired and enjoy!

Serves 4-6 as an appetizer.

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