Game Day Nachos 4 Ways Paired With A Glass Of [ yellow tail ] Pinot Grigio
Cajun Nachos
- 12 ounces tortilla chips
- ½ pound spicy smoked sausage, chopped
- ½ pound fresh shrimp, chopped into pieces
- 1 teaspoon cajun seasoning
- ⅓ cup frozen corn, thawed and cooked
- 2 cups monterey jack cheese
- ½ cup mayonnaise
- 2 garlic clove, minced, divided
- 1 tablespoon dijon mustard
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- Scallions
Preparation:
- Preheat oven to 450°F.
- Heat olive oil in a skillet over medium-high heat, cook sausage until browned, then add shrimp, cajun seasoning, and 1 garlic clove. Cook until shrimp is cooked and slightly pink. Cover and set aside.
- Combine mayonnaise, remaining garlic, mustard, cayenne, and salt. Set aside.
- In a 10–12-inch cast-iron skillet, layer tortilla chips and 1 cup of cheese. Top with sausage/shrimp mixture and corn. Top with remaining cheese.
- Bake until cheese is melted, about 4–6 minutes.
- Drizzle with sauce and top with scallions.
- Serve immediately.
Spicy Chicken Peanut Nachos
- 12 ounces tortilla chips
- 1 chicken breast
- ½ teaspoon Chinese 5 spice
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 jalapeño, thinly sliced
- 2 cups Monterey Jack cheese
- 1 carrot, shredded
- ¼ cup shredded cabbage
- 2 tablespoons fresh cilantro leaves
- ¼ cup peanut sauce
- 2 tablespoons chopped peanuts
Preparation:
- Preheat oven to 450°F.
- Season chicken with 5 spice, salt, and paprika. Cook over medium-high heat until browned and chicken is cooked through. Chop and set aside.
- In a 10–12-inch cast-iron skillet, layer tortilla chips and 1 cup of cheese. Top with chicken and remaining cheese.
- Bake until cheese has melted (about 4–6 minutes).
- Top with shredded carrot and cabbage, cilantro, and jalapeño. Drizzle with peanut sauce.
- Serve immediately.
Bacon Cheddar Ranch Nachos
- 12 ounces tortilla chips
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup milk
- 1 tablespoon of cornstarch
- 1 pound thick-cut bacon, cooked and chopped
- ¼ cup ranch dressing
- 1 small tomato, chopped
- scallions
Preparation:
- Preheat oven to 450°F.
- In a saucepan over medium-high heat, combine ½ cheddar cheese and cornstarch. Add milk and stir until cheese is melted and blended with milk. Continue to stir and lower heat, until sauce is creamy and smooth (about 2 minutes). Cover and set aside.
- In a 10–12-inch cast-iron skillet, layer tortilla chips, cheese sauce, and bacon, layering in remaining shredded cheese as well. Top with bacon.
- Bake until cheese is melted (about 4–6 minutes).
- Drizzle with ranch dressing, then top with tomatoes and scallions.
- Serve immediately.
Spinach Artichoke Nachos
- 12 ounces tortilla chips
- ½ cup cooked spinach
- ½ cup chopped artichoke hearts
- ¼ cup cream cheese, softened
- ⅓ cup sour cream
- 1 tablespoons shredded Parmesan cheese
- 1 tablespoon lemon juice
- 1½ tablespoon milk
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 2 cup shredded Monterey Jack cheese
- 1 small chopped tomato
Preparation:
- Preheat oven to 450°F.
- Combine cream cheese, sour cream, spinach, artichoke hearts, Parmesan, lemon juice, milk, zest, salt, pepper, and garlic powder. Set aside.
- In a 10–12-inch cast-iron skillet, layer tortilla chips with dip and shredded cheese. Bake until cheese and dips are melted (about 6–8 minutes).
- Top with chopped tomatoes.
- Serve immediately.