Wednesday, February 3, 2010

Super Bowl Nachos

Do you want to have hot, cheesy nachos for your super bowl party?

Here are some suggestions for making the best nachos ever:

Start with fresh, crispy chips from the super market or buy some from a Mexican restaurant. Better yet, make your own:

Slice corn tortillas into 6-8 wedges. Heat oil in deep pan or deep fat fryer until 375 degrees. Drop a handful of chips into fryer, stir, and cook for 1-2 minutes until light brown. Scoop out with a slotted spoon and drain on paper towels. Start next batch.

For spicier chips: Place freshly cooked chips in a bowl and sprinkle with the juice of half a lime, kosher salt, and chili powder. Toss to coat.

Chips can also be fried in a skillet in 1 inched heated oil for 1-2 minutes per side until lightly browned and crispy. Turn once.

To make healthier chips: Spray tortillas with olive oil cooking spray and season with salt and chilli powder if desired. Cut into 6-8 wedges, arrange on baking sheet and bake at 400 degrees for 6-7 minutes until edges start to curl. Watch carefully after 5 minutes because they burn easily. Cool on paper towel lined trays.

Spread chips in a single layer on oven safe platter, shallow baking dish, or foil lined cookie sheet. Layer toppings as follows to prevent sogginess: a thin layer cheese, a thin layer topping, and a 2nd layer of cheese. Do not mound toppings. Bake at 475 degrees for 5 minutes or until cheese is just melted and starting to bubble.

You want to be able to taste all layers on each chip.

Experiment with different cheeses: cheddar, mozzarella, Monterey jack, Gouda, Muenster, Swiss are all good choices.

Toppings: hamburger, sausage, sliced chicken, smoked salmon, shrimp, bacon, crab, chili, refried beans, sundried tomatoes, olives, onion, pepper, garlic, chilies, avocados, enchilada sauce, sour cream, and salsa.

Here is a simple and delicious nacho recipe from the Betty Crocker Cookbook that I like to use:

Skillet Nachos

1 tbsp. oil
1 med green bell pepper, chopped
1 cup canned corn
1 cup Old El Paso Thick and Chunky salsa
1 cup chili beans in sauce (from 15 oz can)
4 oz tortilla chips
1 ½ cups shredded Monterey cheese
Sliced black olives

In 12-inch skillet, heat oil over high heat. Add bell pepper and corn; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.

Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.

Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

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