Best Perfect Bite Nachos Recipes

PERFECT BITE NACHOS

Perfect Bite Nachos image

Make and share this Perfect Bite Nachos recipe from Food.com.

Provided by Dan Churchill

Categories Mexican

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

6 chicken thighs, skin removed, bone-in
2 bay leaves
3 garlic cloves
1 pinch salt
1 pinch pepper
1 (13 ounce) bag tortilla chips
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon tomato paste
15 ounces canned tomatoes, chopped
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon coriander
2 teaspoons cumin
2 teaspoons oregano
80 ounces canned kidney beans, drained
1 cup cheddar cheese
1 cup monterey jack pepper cheese
1 cup sour cream
3 avocados, deseeded and diced
1 lemon, juice and zest
1/2 cup cilantro, leaved off the stem

Steps:

In a stock pot bring 2 quarts of water to a boil, add the chicken, bay leaf, garlic, salt and pepper. Turn the heat to medium low and allow chicken to cook for 1 1/2 to 2 hours or until it is easily falling from the bone.
Remove chicken from pot place in a bowl and cover with tin foil.
Pour the Olive oil into a frying pan on medium high heat and caramelize the onion and garlic for 5-7 minutes. Stir in your tomato paste, tomatoes, herbs and spices before folding through your chicken.
Add 1 Cup of the chicken poaching liquid along with the drain kidney beans, cover with a lid, bring to a boil and turn heat to low to simmer for 10-15 minutes.
Preheat the oven to 355 degrees F. In a bowl combine your cheddar and pepper jack cheese. In another bowl smash your avocados with your lemon zest and juice and add a pinch of salt.
Evenly spread a thin layer of tortilla chips onto a 13 x 18-inch roasting tray, Be sure to have the chips pointing up evenly around the edges so that the dish looks like a rectangular crown.
Spread half the red sauce all over the tortilla chips making sure each has a happy amount on each. Layer with half the sour cream, cheese and then add another layer of tortilla chips in the same fashion. Repeat with leftovers and top with cheese and then bake in the oven until cheese is melted.
Dollop guacamole evenly on top sprinkle with cilantro and get involved!

Nutrition Facts : Calories 1871.5, Fat 103.5, SaturatedFat 31.4, Cholesterol 203.2, Sodium 2753.6, Carbohydrate 164.7, Fiber 47.8, Sugar 19.5, Protein 80.9

NACHO CHEESE BITES

Nacho Cheese Bites image

Provided by Food Network

Categories appetizer

Time 35m

Yield 20 servings

Number Of Ingredients 7

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup Pace® Chunky Salsa
5 pitted ripe olives, cut into quarters (optional)
Chili powder

Steps:

Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.