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Old 10-22-2011, 02:24 AM   #31
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Yellow corn tortilla chips topped with a black bean mixture, including salsa, lime juice, chopped green chiles, black olives, chili powder, cumin powder, hot sauce, etc., with shredded cheddar on top. Heated on a sheet pan until cheese is melted.
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Old 10-22-2011, 02:33 AM   #32
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we went the devils/sharks game tonight and had decent nachos; for an arena, that is.

average round corn crisps, topped with loads of melted "cheese", decently ground beef, commercial salsa, sour cream, and pickled jalapenos.
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Old 10-22-2011, 10:49 AM   #33
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This thread makes me hungry!
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Old 10-25-2011, 02:12 AM   #34
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As a general rule I only make nachos after making a batch of homemade chili. I put a couple handfuls of tortilla chips in a microwave safe bowl and cover them with sharp shredded cheddar, nuking just long enough to melt the cheese. Then it's diced onions, a few jalepenos, half a dozen small dollops of sour cream and smother it with chili. Of course, then it gets more onions an a bit more cheddar!

It makes quite a meal- and you can see why I don't do it very often!
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Old 10-25-2011, 08:46 AM   #35
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I do like nachos with chilli though the veggie option is just as good. I don't think you miss much when you have a good spicy salsa and a guacamole
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Old 10-25-2011, 01:40 PM   #36
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Ugh! I have lived in south texas since 1971 and learned the proper way to make nachos many years ago. Nachos are made individually though the ingredients can vary they generally go like this. Lay the chips out on a cookie sheet, each one gets a dollop of refried beans, then a slice of good cheese [not american or velveeta], then a slice of chile [this is a pepper] [it often is pickled jalepeno, but roasted hatch chillies from NM will work nicely]. The whole sheet then is put into an oven set on moderate heat, maybe 250 degrees. When nicely melted, serve. A modification for people who are sensitive to peppers [chillies], is to fry some sliced red and green bell peppers in olive oil and use them instead. That abortion that is called nachos sold at football games give nachos a bad name. By the way, toastitos brand has a new variety of corn chip that already formed into a little cup, perfect.
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Old 02-08-2012, 11:05 PM   #37
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One of the main differences in nacho recipes, to me, seems to be the cheese used. Some nacho recipes call for a blander very liquidy smoother cheese (velveeta?) that brings out the taste of the jalapeno slices (ball park nachos). Others like the cheese to be more flavorful than that. Both are good with me. Nachos are prepared differently depending on where you get them.

The guy who invented Nachos supposedly had a group of ladies sitting at his restaurant table near closing time and they wanted something to munch on. He was out of all the days fixins for any type of standard fare. He supposedly went in the back and whipped Nachos with what he had left there. They really really enjoyed what he came up with.
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Old 02-09-2012, 12:54 AM   #38
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I think I am going to try some with a spicy beschemel,Crab, green onion and some sauteed celery.
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Old 02-09-2012, 01:20 AM   #39
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I just LOVE nachos, but with all the salt and my too high blood pressure, I just can't do it any more. Dang it!!
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Old 02-09-2012, 01:38 AM   #40
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I am not sure how much sodium is in the actual tortilla but you can make them yourself. They are way better homemade. I bet you can bake them with a little cooking spray whether you use flour or corn tortillas. you could also do veggie chips! Sauces are limitless too. hoisin,salsa......whatever you can do. I have wondered how a flour tortilla/chip would do in a dehydrator.

I think of them more as a serving idea than a recipe that has to be followed. i have made plenty of funky concoctions that turned out really good. Are they "Nachos" or do we just call them "Chips and goop"? I ponder it with a beer next time I'll make them.
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