| I use Old El Paso Nacho Chips and Jalapeno Relish, cheddar cheese and
green jalapeno peppers. This is HOT stuff!
When guests are expected, I prepare a plateful in advance and leave it
sitting in the microwave until the doorbell rings, then start the microwave
on my way to the door. One to two minutes on full power (until the cheese
starts bubbling) is all it takes; by the time coats are taken and greetings
are exchanged, the appetizer is ready! Tends to freak people out. :-)
- o
- -/-->
- @~\_
Roger
|
| What follows is a sidelined discussion on nachos that was being carried on
in note 1. Please continue the discussion here, not in note 1.
--PSW, moderator
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Note 1.2 The Purpose of This File 2 of 14
OLORIN::ELKINS 4 lines 21-FEB-1985 15:10
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I would like to know a real good recipe for nachos. My girlfriend and I go
from restaurant to restaurant trying them. We've been to La Hacienda, El Tor-
itos, Picadilly's Pub, 99 and we're still looking. It would be so much easier
to make them. help. thanks, tracy.
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Note 1.10 The Purpose of This File 10 of 14
COIN::CICCOLINI 23 lines 29-APR-1986 16:57
-< Nachos >-
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re: nachos - the best one's I ever had were from the Mexican Midheaven
in Worcester, which is now the Acapulco. Even the Acapulco doesn't
make them as well so I just enjoy them at home, (often!). I prefer
plain Tostios chips to anything stronger. Broken up taco shells
work well, too. I just lay 'em out on foil, and cover each one
with some refritos that have been warmed, (stovetop or nuke). Top
each one with a chunk of sharp cheddar and pop them under the broiler
for about 2-3 minutes. Stay close, they burn fast! I love to dip
them in Picante sauce, (the HOT variety), but read the ingredients
on the bottles - they have what they call a Taco sauce, too, and
they're exactly the same thing, except one is more expensive - I
forget which one! Be sure the hot sauce is COLD! The extremes
in temperatures add to the experience!
Most restaurants treat a nacho platter as a heap of stuff on a mound
of chips - yech. I'm fussy, and I like every chip to have every
ingredient, not one with a ton of sour cream, one with only beans,
and a few around the edges with nothing!
Oh yeah - have plenty of beer around! It's a GREAT munch with the
six o'clock news!
Sandy
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Note 1.11 The Purpose of This File 11 of 14
COMET2::BURNS 5 lines 11-JUL-1986 17:51
-< Nachos Plus >-
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For the best nachos use raw flour tortillas (I'll forward receipe
if you like) heat then in a bit of oil, add homemade salsa (with
chilies from Colorado) some cheese. Serve with guacomole, sour
cream, olives and chives. I also have receipe for homemade salsa
if anyone is interested I make it by the case.
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Note 1.14 The Purpose of This File 14 of 14
SKYLRK::WILDE "Dian Wilde" 63 lines 18-NOV-1986 18:14
-< NEW MEXICO STYLE NACHOS >-
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< Note 1.2 by OLORIN::ELKINS >
-< >-
NACHOS - NEW MEXICO STYLE:
INGREDIENTS:
Canned ORTEGA brand green chiles (whole - any brand is ok)
Flour or Corn tortillas
Longhorn Cheddar cheese, Monterey Jack cheese
VICTORIA brand Jalepena SALSA (or equivalent milder stuff)
OPTIONALLY:
1 lb. ground round
1 pkg. taco seasoning in the packet
chopped green chiles (canned ORTEGA suggested)
make the taco filling according to directions, adding a
few chopped chiles to final product (to your taste).
FIRST, make your chips - not as tricky as it sounds and worth the
effort:
cut up a stack of small flour tortillas (fresh) or corn tortillas
into fourths. Separate the slices.
Heat 2 inches of oil (if you care about your heart) or lard
(if you want to be REAL) to frying temperature....this is
approx 300 - 350 degrees on a deep fat thermometer I think..
use your own judgement.
Fry the tortillas, a few at a time until golden brown...
watch it, they keep cooking a little while after out of
the pan. The objective is to make them crisp, not black.
Drain on paper towels and salt to taste.
Grate a good quantity of the cheeses until you have
a whole bunch of it...(again, you decide how many nachos
you want)...and mix together.
Get ORTEGA brand (if available) green chiles in the can.
drain, remove any seeds, and cut into generous chunks.
ASSEMBLE:
Spread chips in a single layer in a roasting pan or on
cookie sheet.
place a chunk of green chile on each chip...
cover each chip with taco filling if you made it...
cover everything generously with cheeses.
BAKE:
in a pre-heated 350 degree oven until cheese is bubbly.
remove from oven and cover to taste with the SALSA.
WARNING: The jalepena salsa may be too hot...taste
it first or try a milder brand.
P.S. The flour chips are wonderful with GUACAMOLE.
|
| I use Old El Paso Nacho Chips (the round ones) and place them on
a plate (microwave proof). Then I take MEDIUM Picante Salsa and
spread over the chips. Then I grate some Monterey Jack cheese and
spread it over the top. Microwave for about 1-1/2 minutes and VOILA!
By the way, I do use cheddar too, but Monterey Jack melts alot better
and is nice and STRINGY!
Also, I would never put canned CHILI on anything. The best way
is to prepare your own. My husband makes GREAT CHILI! So I can't
stand the taste of say, HORMEL! BLAH!!!
|
| We take a can of Old El Paso Refried beans and spread the refried
beans on top of NACHIP Tortilla chips. Grate cheese (cheddar or
Monterey Jack) on top, and then place sliced Jalapeno pepper on
top of this. Nuke for about 2 minutes until cheese is melted,
and there they are! Delicious Nachos. If you really want to splurge
top with sour cream, onions and salsa.
|
| I often make nachos also. My husband makes a knock-out chile, I freeze
the leftovers in one cup containers. Purity Supreme sells grated
nacho cheese (combination of longhorn and monterey jack with some
spices to make it hot). I spread corn chips out on a paper plate,
top with chile and cheese, and microwave it. It's wonderful and
takes no time to prepare.
I often have these with margarittas. When limes are cheap I buy
lots of them to make juice. I freeze the juice in 1/2 cup packets
(enough for one small pitcher) then just toss the frozen juice and
liquor into the blender and have a cold margaritta.
Linda
|
|
Heat about 3-4 spoons of vegetable shorting in a large skillet
until it is practically smoking... To the oil add about 12 torn up
corn tortilla (tear each one into approx. 2" pieces. Cook these
in the hot fat until they start to crisp up but not brown really.
Now add a small tin of chilli sauce (or your own if you make it),
some minced hot peppers, a dash of chilli powder and give that a
stir and heat through... now add about a cup of shredded cheese
(monetary jack), cover the pan, lower the heat and cook until the
cheese has melted.
If you want to brown the cheese stick the skillet under the grill
for a few mins.
Traditionally served with scrambled eggs, re-fried beans and more
tortillas!
gailann
|