Aired Friday, February 7 at 3 PM on WFSB's Great Day Connecticut
My dream science project in middle school was to put together an erupting volcano display. That mission was a no go back then, but there’s no stopping me now. Follow your dreams, friends! This recipe combines nachos in the shape of a volcano using a three tiered bundt pan set, chicken wings from your favorite spot and buffalo wing sauce drizzle to represent the lava. (Thank you to the Wood-n-Tap for supplying two party platters of wings! Check out this link for more info.) Make sure to spray your bundt pans to prevent sticking. I use a roasting pan to securely contain the wings that we will be using as a base to our Buffalo Chicken Nacho Volcano. Of course, we need to come up with a fun name for this science project redemption tour, so I give you…Nachos Buffalocano! It’s volcano time! Enjoy! This recipe is perfect for a Super Bowl party, a Hawaiian Luau Party or for that special occasion that needs a wow-factor nacho.
Takes about 45 minutes
Ingredients
2 Bags (12 ounces each) tortilla chips
6 cups shredded cheddar cheese or Mexican cheese blend
25 - 30 warmed and prepared buffalo wings for base of volcano, save three flats for top of volcano
2 pounds cooked, Totally Nachrageous seasoned ground beef, chicken or turkey (or 2 packets of low sodium taco seasoning)
IFB! Italian flag base- (G,W,R)
4 diced jalapenos or poblano peppers (deseeded)
2 cup diced white onion
2 cup diced red pepper
1 squeeze bottle of Kinders Organic Buttery Buffalo Sauce, 23.5 oz
1 cup diced celery
4 cups guacamole or “Broc Guac”
APT’s Broc Guac
1 head of fresh broccoli, steamed and diced when cool or 12 oz broccoli florets steamed and then cooled
2 large avocados (cut, remove pit and scoop out)
1 freshly squeezed lime for juice
Add these seasonings:
1 tsp red pepper flakes
1 tsp chilli powder
1 tsp garlic powder or minced garlic
½ tsp pepper
2 tablespoons chopped fresh cilantro or to taste
Remove from food processor, place in a serving dish and fold in ½ cup diced red onion
Directions
1. Preheat oven to 350 degrees
2. Spray your bundt pans with avocado oil to prevent sticking
3. At the bottom of each bundt pan start with a base of cooked ground meat, IFB, cheese and drizzle with wing sauce
4. Mix the base together and then on the two larger bundt pans, lay your chips flat over the mixture
5. Repeat the above layering without mixing until you reach the top with an extra layer of cheese
6. For the smallest bundt pan, stick chips into the pan pointing up with enough spaces in between chip crevices to layer in cheese, meat and IFB mixture
7. Lastly on the smallest bundt, drizzle with buffalo sauce and top with a layer of cheese
8. Place all three bundt pans into the oven and bake for 20 minutes at 350 degrees
9. Remove from oven and let cool for 5 minutes
10. Use you roaster pan as a base and flip the largest bundt over to create your base
11. Flip the medium bundt on top of the large bundt and then flip the small bundt on top of the medium bundt
12. You will now have your volcano assembled in the center.
13. Surround volcano with your warm cooked wings
13. Use three flats to fill the hole in the hole of the small bundt
14. Drizzle extra wing sauce starting from the top to the base of the wings
15. (Optional) Sprinkle with chopped celery
16. Serve Broc Gauc/guacamole and ranch or blue cheese dressing on the side
17. Serve immediately
Aired on Friday, May 17 at 3 PM on WFSB's Great Day Connecticut
Watch here: February 6, 2025 on WTNH 8
Did you know that Connecticut has been officially declared as the Pizza Capital of the United States?! It sure was on Wednesday, May 22, 2024 in Washington, D.C.! Let's make these together in honor of this big day in Connecticut history. I was inspired to make these Pizza Style Nachos after I was a judge in New Haven’s Apizza Fest last year. Growing up with an Italian family in Connecticut, pizza was always a staple. Yes, it is called Apizza (Ah-beetz) here. Being the Nacho King, I wanted to combine the best of two worlds. Apizza Nachizza (Na-cheetz)! Have fun with it! Use your favorite pizza toppings. I chose mushrooms, turkey pepperoni minis, red pepper, onions, poblano peppers and black olives. You can add or subtract whatever pizza toppings you like! I like to use a circular baking sheet when making these. You can even slide them into a small pizza box and surprise your guests when they open the box. Mangia and enjoy! Ciao, Italia!
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
Italian flag base- (G,W,R)
2 diced jalapenos or poblano peppers (deseeded), 1 cup diced white onion, 1 cup diced red pepper
4 oz turkey pepperoni slices or turkey pepperoni minis
1 can sliced pitted black olives
1/2 cup grated parmesan cheese
2 tablespoons freshly chopped basil for garnish (save ½ tablespoon for garnish)
Totally Nachrageous Sour Cream Companion
1 16 oz container of sour cream
½ tablespoon basil paste
½ tablespoon Italian seasoning
½ 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, save in a airtight container for another day)
Aired Friday, February 9 on WFSB's Great Day Connecticut
Tuesday, February 4, 2025 on WTNH 8
You've heard of Guy Fieri's Trash Can Nachos, here's the next new craze- Wheelbarrow Nachos! The question of the day though, "Is it Wheelbarrel or Wheelbarrow?!" I have talked to so many people about this and while I think it’s most common to say Wheelbarrel- the truth is that isn’t an actual word. Crazy, right! Wheelbarrow Nachos are going to be a total “wow factor” for your big Super Bowl party, Holiday party or a birthday party that needs a boost! What I love about it the most is that it can also be a super fun and interactive activity to build with your guests.
I suggest taking a look on Amazon for a child sized metal wheelbarrow. You will also need some brown butcher paper or parchment paper to line the bottom of your wheelbarrow.
Once you have those in place, let’s talk Wheelbarrow Nachos production! You could also create a double order of your favorite nachos recipe here and use that for your wheelbarrow too!
Takes about 45 minutes. Serves 8 - 10.
5 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)
6 cups shredded cheddar cheese or Mexican cheese blend
2 pounds cooked, Totally Nachrageous seasoned ground beef, chicken or turkey (or 2 packets of low sodium taco seasoning)
1 large can sliced ripe black olives
IFB! Italian flag base- (G,W,R) 4 diced jalapenos or poblano peppers (deseeded), 2 cup diced white onion, 2 cup diced red pepper
2 cups shredded lettuce
2 16 oz container sour cream
4 cups guacamole or “Broc Guac”
2 cups pico de gallo
APT’s Broc Guac
1 head of fresh broccoli, steamed and diced when cool
2 large avocados (cut, remove pit and scoop out)
1 lime, freshly squeezed for juice
1 tsp red pepper flakes
1 tsp chilli powder
1 tsp garlic powder or minced garlic
Dash of black pepper
2 tablespoons chopped leaves of fresh cilantro
Remove from food processor, place in a serving dish and fold in ½ cup diced red onion
1. Preheat oven to 350 degrees
2. Spray two baking sheets with avocado oil and evenly spread the tortilla chips in a single layer (approximately 2 bags per sheet)
3. Evenly spread half of your shredded cheese and then your cooked and seasoned ground meat or chicken on all chips
4. Distribute your Italian Flag Base (GWR) and sliced black olives
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 with butcher paper and then add one bag of plain chips as a base
8. Remove nachos from oven and place on potholders
9. Using a spatula, cut each pan into four equal parts
10. Layer each part into your lined wheelbarrow until full
Next ingredients may also be served on the side-
11. Add shredded lettuce
12. Distribute pico de gallo
13. Add multiple dollops of sour cream and Broc Guac or guacamole
Aired Wednesday, November 6 on WTNH's CT Buzz with Natasha Lubczenko
Happy National Nachos Day to all! Celebrate and take a look at my US Virtual Food tour of the Most Unique and Creative Nachos in Every State.
I've created a special category in my nacho cookbook called, "A Nacho for All Season." This is my fall entry. I started making these last year and look forward to making them now in November, especially when you are in the mood for a less savory, slightly more sweet nacho. The apples, the butternut squash and even adding a little maple syrup to your sour cream all add to this seasonal, artisanal harvest time nacho. Elevate your tastebuds to the next level. These nachos are great for Friendsgiving, Thanksgiving or any of your autumnal bashes.
Follow Totally Nachrageous on IG for exclusive behind the scenes pics, recipes and more!
Watch the segment here. Thank you, Natasha and WTNH 8!
This recipe is inspired by General Tso’s Chicken and was a Trader Joe’s first for me. One of my friends asked, “Could the Nacho King make these using only ingredients purchased at Trader Joe’s?” The challenge was happily accepted! I purchased everything I needed to make them at Trader Joe’s in Corbins Corner, West Hartford. Shout out to Drake for his help that day. All of the items I bought are listed below so you can make these at home too.
You can also take this a step further at a party and order to-go paper quart containers and wooden chopsticks. Have you ever eaten a nacho with chopsticks?! Give it a shot! It's fun! Either way you serve it, it’s a one of a kind combination that is sure to satisfy in flavor, zip and texture. It’s a wonderful mash up of nachos and a top favorite Chinese dish of mine. You could also modify this recipe by using an order of General Tso’s Chicken with broccoli and white rice from your favorite Chinese restaurant. I don’t blame you if you place an order just to make these nachos. You can take it from General Tso’s to General So Fun in 20 minutes that way. Takes about 40 minutes. Serves 6
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.
(aka BBQ Leftovers Nachos)
Aired Friday, June 7 on WFSB's Great Day Connecticut
My visits to Great Day have always been a highlight for me! The staff and crew have enjoyed many different versions of my nacho fusion. Last month, I got a suggestion from Executive Producer Caitlin Amato and News Anchor/Reporter Caitlin Francis. With summer quickly approaching, what’s the next big nacho mashup? Say hello to Caitlin’s Cheeseburger Nachos! Great for leftovers from your BBQ’s and you’ll likely have all the ingredients you need already in your fridge! Let’s get this summer party started with a Cheeseburger Nachos Cheers!
Takes about 25 minutes.
Serves 3 - 4
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!
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