Aired Thursday, June 27 on WFSB's Great Day Connecticut
Celebrate Memorial Day, the Fourth and Labor Day with these patriotic nachos. Summertime means seafood and these nachos will definitely turn up the heat with a little zip on your lips. You can choose the hot sauce of your choice. I prefer Sriracha. And yes a sparkler or two on the top is definitely the way to go!
I like to serve this one on a three tiered stand for display using red, white and blue Pan De Oro tortilla chips
Takes about 30 minutes
Serves 6+ people
4 Bags (7.5 ounces) red, white and blue Pan De Oro tortilla chips
6 cups shredded pepper jack cheese
1 ½ lb medium sized cooked shrimp (keep cold)
2 cups diced red pepper
2 cups pico de gallo
3 sliced jalapeno (remove the seeds)
Spicy Shrimp Marinade
1 - 2 tablespoons Sriracha (Or hot sauce of your choice)
1 tablespoon red pepper flakes
6.5 Ounces Thai Kitchen Red Chili Dipping Sauce
Several dashes Cayenne Pepper
Totally Nachrageous Sour Cream Companion
2 (two) 16 oz containers sour cream
2 stalks of celery finely diced
3 tablespoons ranch seasoning
Cheese Sauce Ingredients
1 1/2 pounds White American Cheese roughly chopped into 1″ pieces
3/4 cup whole milk
1 diced jalapeno
Several Dashes cayenne pepper
1 tablespoon Sriracha
(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!
Aired on Friday, May 17 at 3 PM on WFSB's Great Day Connecticut
Did you know that Connecticut is about to be formally declared as the Pizza Capital of the United States?! It sure is on Wednesday, May 22 in Washington, D.C.! Let's make these together in honor of the upcoming 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 toppings you like! Mangia and enjoy! Ciao, Italia!
Takes about 25 minutes
Serves 4 - 6
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)
Aired Friday, February 9 on WFSB's Great Day Connecticut
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. Shout out to Wood-n-Tap and Pop's Famous Guac for supplying all of the ingredients for today's segment.
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!
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.
This is the recipe that I debuted on Great Day Connecticut. My first official cooking segment in a series of them for the show. Thank you Kara, Scot and Cait for letting me share my Gold Mine Nachos recipe. These nachos will require two baking sheet pans. You’ll also need a manual airbrush for final touches and some edible gold dust. These nachos have a total #wowfactor and will certainly be the hit of your next party! They are called Gold Mine because you will keep finding treasure with each chip you bite. This is one of my favorites! Enjoy. It will feed 6- 8 people. Just cut the recipe in half if you have a smaller crew.
Takes about 35 minutes
Serves 6 - 8
2 Bags (12 ounces each) tortilla chips (about 180 chips)
Edible Gold Dust (I use Monegasque Gold Luster Dust)
Manual Airbrush
4 cups shredded Cheddar cheese
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 16 oz container Sour Cream
1 Diced white onion
Liquid Gold Cheese Sauce Ingredients
1 1/2 pounds White American Cheese roughly chopped into 1″ pieces
1 jalapenos diced
⅔ cup whole milk
dash of cayenne pepper
1 teaspoon edible gold dust
Combine all ingredients in a saucepan for Liquid Gold Cheese Sauce on medium high, stirring frequently until melty
1. Preheat oven to 350 degrees
2. Spread the tortilla chips on 2 sheet pans in a single layer
On each pan make 4 mounds of nachos that will be used to create the layers of your tower
3. Evenly spread your cooked ground meat on all chips
4. Distribute diced onion
5. Evenly spread cheddar cheese on top of all ingredients
6. Distribute sliced black olives and jalapenos
7. Bake for 15 minutes at 350 degrees
8. Remove from oven and place on potholders
9. Use spatula to divide each pan into four equal parts and place first layer on your serving platter (looks awesome on a gold serving platter)
10. Drizzle your liquid gold cheese sauce on top of each layer as you assemble
11. Distribute pico de gallo on each layer as well
12. On last layer add shredded lettuce
13. Then using a piping tube, add multiple dollops of sour cream the more the better
14. Use manual airbrush with edible gold dust to dust your sour cream dollops and lettuce making your finishing touches to your Gold Mine Nachos
15. Take pics, tag @alexptaylor1 and enjoy!
Alex P. Taylor
Copyright © 2024 Alex P. Taylor - All Rights Reserved.
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