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Celebrate Nacho Season Right Now

nacho recipes
Sarah Anne Ward/Studio D
Indian nachos

Prep time: 15 minutes

Cooking time: 10 minutes

1 Tbsp vegetable oil

¼ head cauliflower, cut into florets

½ (15-oz) can chickpeas, drained, rinsed

1 Tbsp curry powder

Kosher salt and ground black pepper

4 oz corn tortilla chips

6 oz Monterey Jack cheese, shredded

3/4 cup mango chutney or Major Grey's chutney

½ cup plain yogurt (not Greek)

¼ cup cilantro leaves

3 Tbsp chopped raw cashews

1.Heat oven to 425°F. On a large rimmed baking sheet, combine oil, cauliflower, chickpeas, and curry powder; season with salt and pepper. Roast until cauliflower is browned and tender, about 15 minutes. Remove from oven; set aside.

2.Arrange half of the chips on a small baking sheet or in an ovenproof dish; top with half of the cheese. Arrange remaining chips on top, then sprinkle with remaining cheese and cauliflower mixture. Bake until cheese is melted and bubbling, 8 to 12 minutes. Remove from oven and top with chutney, yogurt, cilantro, and cashews.

Makes 4 servings.

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nacho recipes
Sarah Anne Ward/Studio D
Classic beef nachos

Prep time: 15 minutes

Cooking time: 10 minutes

1 Tbsp vegetable oil

1 small yellow onion, chopped

1 large clove garlic, minced

½ lb ground beef

2 Tbsp chopped cilantro

4 tsp chili powder

Kosher salt and ground black pepper

4 oz corn tortilla chips

3 ozeachcheddar cheese and Monterey Jack cheese, shredded

3-4 Tbsp fresh salsa

2 Tbsp sour cream

½ avocado, diced

2 Tbsp black olives, sliced (optional)

1.In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until onion is soft, about 6 minutes. Add beef and cook, breaking up with a wooden spoon, until meat is browned, about 5 minutes. Add cilantro, chili powder, and ½ cup water; season with salt and pepper. Cook until meat is cooked through and most of the liquid has evaporated, about 4 minutes. Remove from heat; set aside.

2.Heat oven to 425°F. Arrange half of the chips on a small baking sheet or in an ovenproof dish; top with half of the cheeses. Arrange remaining chips on top, then sprinkle with remaining cheese and meat mixture. Bake until cheese is melted and bubbling, 8 to 12 minutes. Remove from oven and top with salsa, sour cream, avocado, and olives.

Makes 4 servings.

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nacho recipes
Sarah Anne Ward/Studio D
Italian nachos

Prep time: 15 minutes

Cooking time: 10 minutes

2 Tbsp extra-virgin olive oil

½ lb sweet Italian sausage, casings removed

1 cup marinara sauce

4 oz corn tortilla chips

6 oz mozzarella cheese (not fresh), shredded

½ cup baby arugula

2 Tbsp grated Parmesan cheese

Ground black pepper

1.In a large skillet, heat 1 Tbsp of the oil over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until sausage is browned, about 5 minutes. Add marinara sauce and cook until sausage is completely cooked through, about 4 minutes. Remove from heat; set aside.

2.Heat oven to 425°F. Arrange half of the chips on a small baking sheet or in an ovenproof dish; top with half of the mozzarella. Arrange remaining chips on top; sprinkle with remaining mozzarella and sausage mixture. Bake until cheese is melted and bubbling, 8 to 12 minutes. Remove from oven and top with arugula, remaining 1 Tbsp olive oil, Parmesan, and pepper.

Makes 4 servings.

Nutrition facts about our nachos:

1. One serving for each of these recipes has 477 to 515 calories.

2. If you use baked tortilla chips, you save 21 calories per serving.

3. For classic nachos, you save 18 calories per serving if you use ground turkey.

4. For Italian nachos, you save 35 calories per serving if you use chicken sausage.







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Date: 06.12.2018, 17:45 / Views: 53151