I am crazy about these nachos. They are so, so yummy!
Makes 10 servings.
For the salsa:
1 cup diced fresh mango
1 cup diced fresh red bell pepper
1/4 cup seeded, minced jalapeno
3 tablespoons minced fresh cilantro
2 tablespoons minced garlic
1/4 teaspoon ground cumin
3 tablespoons fresh orange juice
2 tablespoons fresh lime juice
salt and black pepper to taste
For the mayonnaise:
1/2 avocado, pitted and peeled
1/4 cup mayonnaise
For the toppings:
6 ounces Spanish chorizo, very thinly sliced
1 (15-oz) can black beans, drained and rinsed
6 ounces tortilla chips
3 cups (6 oz) shredded Manchego or Monterey Jack cheese
Preheat broiler with rack 6 inches from element.
For the salsa, combine mango, bell pepper, jalapeno, cilantro, garlic, and cumin in a bowl.
Stir in orange juice and lime juice; season with salt and black pepper.
For the mayonnaise, puree avocado and mayonnaise in a mini food processor until smooth; season with salt and black pepper.
For the toppings, brown chorizo in a nonstick skillet over medium heat, 3 to 5 minutes. Remove chorizo using a slotted spoon to a paper-towel-lined plate.
Cook beans in drippings in same skillet over medium heat until warmed, 1 to 2 minutes. Transfer beans to a paper-towel-lined plate.
Arrange half the chips on a baking sheet or broiler-safe platter. Top chips with half the avocado mayonnaise, chorizo, beans, and cheese; repeat layering. Broil nachos until cheese melts, 1 to 2 minutes. Top nachos with half the salsa; serve immediately with remaining salsa on the side.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Mediterranean Dip
This recipe is courtesy of Heather Palmer, a wonderful cook! It's always a crowd-pleaser!
Yield: 1 (12-inch) round plate of dip
For the cilantro pesto:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil, divided
2 tbsp. pecans
Yield: 1 (12-inch) round plate of dip
For the cilantro pesto:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil, divided
2 tbsp. pecans
2 tbsp. pine nuts*
¼ cup Parmesan cheese (freshly grated if you have it)
Ingredients for Dip Layers:
Hummus (store-bought or homemade)
Cilantro pesto (above)
Cucumber, seeded (or unseeded English cucumber) and chopped
Red onion, diced
Banana peppers, diced
Sliced olives (black or Kalamata), chopped
Crumbled feta cheese
Oven-dried tomatoes or sun-dried tomatoes in olive oil
*If you don't have pine nuts, you can substitute all pecans with equally great results.
DIRECTIONS
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)
To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.
¼ cup Parmesan cheese (freshly grated if you have it)
Ingredients for Dip Layers:
Hummus (store-bought or homemade)
Cilantro pesto (above)
Cucumber, seeded (or unseeded English cucumber) and chopped
Red onion, diced
Banana peppers, diced
Sliced olives (black or Kalamata), chopped
Crumbled feta cheese
Oven-dried tomatoes or sun-dried tomatoes in olive oil
*If you don't have pine nuts, you can substitute all pecans with equally great results.
DIRECTIONS
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)
To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.
Mexican Layer Dip
MEXICAN LAYER DIP
1 tub of guacamole (OR, peel, pit, and mash 2 large avocados with 2
tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper)
1-1/2 cups sour cream
1 package taco seasoning mix
2 (16-ounce) cans refried beans
1/2 cup taco sauce
8 green onions, chopped
2 medium tomatoes, chopped
1 (4.5 ounce) can black olives, drained and chopped
2 cups shredded Monterrey Jack cheese and 1 cup shredded cheddar cheese
Tortilla chips
Combine sour cream and taco seasoning mix; set aside. Mix refried beans and
taco sauce; set aside.
To assemble, spread refried bean mixture on a large, shallow serving platter.
Spread avocado mixture (or guacamole) over beans. Spread sour cream mixture
over avocado. Sprinkle cheese to cover. Sprinkle chopped onion, tomatoes and
olives over all. Serve chilled or at room temperature with tortilla chips.
For a printable version of this recipe, go here.
Buffalo Chicken Dip
Courtesy of Purple Chocolat Home.
2 large cooked chicken breasts, cut into small cubes (I just cut up a package of the pre-grilled
chicken breasts you can buy at Costco)
1 teaspoon onion powder
1-1/2 teaspoon minced garlic
6 ounces blue cheese
8 ounces cream cheese, softened
8 ounces sour cream
8 ounces shredded mozzarella cheese
1/2 cup Frank's Red Hot Wings Sauce--Buffalo
Preheat the oven to 350. Lightly grease an 8x8 or medium-sized casserole dish. Mix everything
together in a microwave-safe bowl, reserving a little of the blue cheese. Place the bowl in the
microwave and heat for 1 to 2 minutes until everything can stir together nicely. Place the mixture
in the prepared baking dish and bake for 20 minutes or until the cheese mix is bubbling (I
found I had to cook it for several more minutes for it to get hot all the way through). Sprinkle the
remaining cheese on top and back another 5 minutes.
For a printable version of the recipe, go here.
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