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
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
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 chips 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 a large 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. Crowning your nachos with gold!
15. Take pics, tag @alexptaylor1 on IG and enjoy!
Saturday mornings were always so much fun when I was a kid. Cartoons, your favorite cereal and no school! Now that I’m older, I feel the same way when I make nachos for breakfast. They are also perfect when you are having a brunch party. They pair really nicely with a mimosa or two as well! I went with blue corn tortilla chips inspired by a popular 80's cartoon. Can you guess which one? Cheers to the weekend! May that Saturday morning feeling last forever in our minds.
Takes about 35 minutes
1 Bag (12 ounces) blue corn tortilla chips
2 cups shredded Cheddar cheese
6 eggs scrambled
2 cups shredded pepper jack cheese
8 slices bacon or turkey bacon (chopped)
8 patties cooked sausage or turkey sausage (diced)
1 cup pico de gallo
1 small can sliced ripe black olives
2 sliced jalapenos
½ cup Diced white onion
1 cup sliced red, yellow and orange bell peppers
2 cups guacamole
1 container of sour cream
To go along with your Saturday Morning Nachos, I highly recommend making these as well. Just another fun Brunch activity that will be the perfect sweet ending to your gathering. Get the kids involved in making these. It will be a super breeze with this sheet pan pancake. We’ll be using triangle cookie cutters for this one to mimic tortilla triangles. You could also add blueberries, strawberries or chocolate chips to your pancake mix if you are not a fan of apples and cinnamon. Either way, enjoy your day off!
Takes about 25 minutes
Sheet Pan Pancakes:
4 cups Bisquick pancake mix
4 large eggs
2 cups whole milk
1 large apple (I recommend Granny Smith or Honeycrisp)
1 teaspoon of cinnamon
2 tablespoons melted butter (optional)
Icing:
1 cup confectioners’ sugar, sifted (sift after measuring)
2–3 Tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extract
Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. If not using right away, cover and store icing in the refrigerator for up to 2 days.
Alex P. Taylor
Copyright © 2023 Alex P. Taylor - All Rights Reserved.
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