Totally Nachrageous! The Recipes

2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)
4 - 6 cups Shredded Cheddar Cheese 

2 cups diced Red Delicious or Honey Crisp apples 

2 cups diced butternut squash cut into small bite sized pieces 

(substitute cooked, diced sweet potato if desired)

2 tablespoons brown sugar 

1 teaspoon cinnamon 

2 tablespoons butter 

3 cups cooked diced chicken sausage or turkey sausage

1 cup diced white onion 

2 tablespoons diced and de-seeded jalapeños

2 cups shredded red leaf lettuce16 oz container of Sour Cream

4 tablespoons maple syrup 

Several dashes of cinnamon or apple pie seasoning 

1. Place squash, brown sugar, cinnamon and butter in a frying pan and sauté for 10 minutes on low, adding in apples for an additional 5 minutes
2. Place your cooked diced chicken sausage in a separate pan sprayed lightly with oil (or use a tablespoon of butter) and add two tablespoons of diced jalapeños and 1 cup white onion on medium and sauté for 5 - 7 minutes (or until a light browning occurs) 
3. Spread tortilla chips evenly on lightly sprayed sheet pan
4. Evenly spread half of your shredded cheese on chips 
5. Evenly distribute cooked sausage mixture
6. Add remainder of cheese 
7. Bake for 20 minutes at 350 degrees or until cheese is melted
8. While nachos are in the oven, mix sour cream with apple pie seasoning, whip on medium for two minutes and refrigerate until ready to use 
9. Remove nachos and place on potholders
10. Garnish lightly with shredded red leaf lettuce
11. Top with warm harvest apple and butternut squash mixture 
12. Serve maple sour cream blend on side 
13. Enjoy!  
    

2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)
6 cups shredded cheddar cheese
4 - 6 cheeseburger patties with melted American cheese diced into bite size pieces
2 cups diced white or red onion (I prefer red onion for this one)

Garnishes once cooked-

2 cups shredded lettuce

2 cups diced tomatoes 

2 cups sliced and diced dill pickles (I recommend Grillo)
1 cup corn niblets (optional) 

2 diced jalapeños (seeds removed)

Totally Nachrageous Sour Cream Companion
(you can cut this in half if you don’t want leftover sauce, but trust me- it’s great for dipping chips!) 

24 oz container of sour cream

4 tablespoons sweet relish

2 tablespoons mustard 

1 tablespoon cajun seasoning 

Ketchup/BBQ Blend drizzle
1 cup Ketchup
1 cup BBQ 

Mix above ingredients together in a squeeze bottle and place in fridge until nachos are ready. 

1. Preheat oven to 350 degrees
2. Spray your baking sheet and evenly spread the tortilla chips in a single layer
3. Evenly spread half of your shredded cheddar cheese and then your diced cheeseburgers or burgers on all chips
4. Distribute diced red onion and corn if desired
5. Evenly spread the remainder of your shredded cheese on top of all ingredients
6. Bake for 20 minutes at 350 degrees
7. Remove nachos from oven and place on potholders
8. Add shredded lettuce
9. Distribute sliced your tomato, sliced pickles and jalapenos
10. Lightly drizzle bbq/ketchup blend on top
11.Serve your Totally Nachrageous Sour Cream Companion on the side
12. Take pics, tag @alexptaylor1 @totallynachrageous on Instagram and enjoy!

2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)

4 cups shredded Mozzarella or Italian blend cheese

16 oz sliced mushrooms 

1 cup diced red pepper

1 cup diced poblano peppers

(Optional: 2 diced jalapenos, remove seeds)

4 oz turkey pepperoni slices or turkey pepperoni minis

1 can sliced pitted black olives 

1 cup diced white onion 

1 cup grated parmesan cheese 

2 tablespoons freshly chopped basil for garnish

Alex’s Italian sour cream blend: 

1 24 oz container of sour cream 

1 tablespoon basil paste

1 tablespoon Italian seasoning 

1 tablespoon freshly chopped Italian parsley 

½ tablespoon minced garlic 

2 cups of Red Sauce or try this fresh recipe…

1 28 oz can Cento San Marzano whole peeled tomatoes blend until consistent in texture, a little salt to taste 

1 teaspoon minced garlic 

(You will have leftover sauce) 

1. Preheat oven to 375 degrees 
2. Spread the tortilla chips on a circular pizza pan or sheet pan 
3. Evenly spread half the cheese and on all chips 
4. Spread mushrooms next 
5. Lightly spoon/drizzle sauce evenly on top of the cheese 
6. Top with sliced black olives, diced red pepper and onions 
7. Add remaining cheese  
8. Distribute mini turkey pepperoni slices and diced poblano peppers last 
9. Bake for 20 minutes at 375 degrees or until cheese is melted 
10. While nachos are baking, mix 1 tablespoon of Italian seasoning into your 24 oz of sour cream, then add your basil paste, freshly chopped parsley and minced garlic
11. Remove from oven and place on potholders 
12. Sprinkle with grated parmesan cheese and freshly chopped basil 
13. Serve with Italian Sour Cream blend on the side and enjoy! 

3 Bags (12 ounces each) tortilla chips (about 180 chips)  
4 cups shredded cheddar cheese or Mexican cheese blend
2 pounds cooked taco style ground beef, chicken or turkey
(I use 2 packets of low sodium taco seasoning)
2 cups shredded lettuce
2 cups pico de gallo
1 large can sliced ripe black olives
2 sliced jalapenos
1 diced white onion
2 16 oz container sour cream
2 cups guacamole

Cheese Sauce Ingredients

1 1/2 pounds white American cheese roughly chopped into 1″ pieces
1 jalapeno diced
⅔ - 1 cup whole milk
Several dashes of cayenne pepper or sriracha seasoning

Combine all ingredients in a saucepan for your cheese sauce on medium high, stirring frequently until melty

1. Preheat oven to 350 degrees
2. Spray your baking sheets and evenly spread the tortilla chips on your two sheet pans in a single layer
3. Evenly spread half of your shredded cheese and then your cooked ground meat or chicken on all chips
4. Distribute diced white onion
5. Evenly spread the remainder of your shredded cheese on top of all ingredients
6. Bake for 20 minutes at 350 degrees
7.  Line your wheelbarrow and then add one bag of plain chips as a base
8. Remove nachos from oven and place on potholders
9. Add your first sheet pan of cooked nachos into your lined wheelbarrow
10. Add your second sheet pan on top of the first one in the wheelbarrow
11. Add your melted cheese sauce (Get your cameras ready- Epic Cheese Pour Alert!)
12. Add shredded lettuce
13. Distribute sliced your pico de gallo, black olives and jalapenos 

14. Add multiple dollops of sour cream and guacamole- the more the better!
15. Take lots of pics, tag @alexptaylor1 on Instagram and enjoy! 

1 Bag (16 ounces) Organic White Corn Tortilla Chips (Unsalted)
1 22 oz bag Trader Ming’s Mandarin Orange Chicken
(2) 12 oz bags of Shredded Pepper Jack Cheese
1 box of Trader Joe’s Organic Jasmine rice (you’ll only need 1 10 oz microwaveable pouch)
1 cup diced orange pepper
1 16 oz bag Organic Broccoli Florets 

1 6 oz jar Trader Joe’s Crunchy Chili Onion

Garnishes:

1 bottle Trader Joe’s General Tsao Stir Fry Sauce
(2) 16 oz containers of Sour Cream
⅓ cup chopped green onion 

1 container Trader Joe's Furikake Nori Komi Japanese Seasoning

You’ll need two baking sheets to make this recipe. One for the chicken and broccoli, the other for the nachos. 

1. Preheat oven to 400 degrees 
2. Light spray your baking sheets 
3. Evenly spread unsauced, frozen chicken on one side of the first pan and on the other side evenly spread the broccoli florets 
4. Bake in oven for 20 minutes 
5. Remove from oven and use a stainless steel chopper to dice up the chicken and broccoli. Do not mix them together while chopping. Keep on separate sides. 
6. On chicken, drizzle the two packets of Mandarin Orange sauce provided in the bag, over the chicken. 
7. Drizzle 3 tablespoons of Crunchy Chili Onion on top on broccoli 
8. Spread the tortilla chips on sheet pan 
9. Evenly spread one package of the shredded pepper jack cheese on all chips
10. Evenly spread one microwaved 10 oz bag of Jasmine Rice next 
11. Evenly distribute your sauced chicken next 
12. Add ¾ the last bag of pepper jack cheese  
13. Evenly distribute diced orange pepper and then broccoli 
14. Bake for 20 minutes at 400 degrees or until cheese is melted 
15. While nachos are in the oven, dice your green onions 
16. Mix two containers of sour cream with ½ cup General Tsao Stir Fry Sauce
17. Remove nachos from oven once cooked and place on potholders
18. Optional- transfer to a serving platter 
19. Garnish with ⅓ cup chopped green onion
20. Garnish with several large dollops of sour cream mixture 
21. Lastly, Garnish with several dashes of Trader Joe's Furikake Nori Komi Japanese Seasoning
22. Enjoy!  (The Trader Joe’s General Tsao Stir Fry Sauce mixed with sour cream is always a hit at my house!)