Totally Nachrageous! The Recipes Part 2

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

6 cups shredded cheddar cheese 

16 oz cooked ground lamb/beef 

1 container mirepoix (found in produce aisle) 

Or use…

1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup white onion 

1 tablespoon minced garlic 

1 tablespoon fresh chopped rosemary
2 tablespoon Worcestershire sauce 

2 tablespoon tomato paste

1 cup whole kernel sweet corn 

1 cup frozen peas 

2 cups warmed mashed potatoes 

(If making Mashed Potatoes- 

2 pounds russet potatoes, peeled and quartered

1 - 1 ½ cups milk 

¼ cup butter
Salt and pepper to taste) 

1 container sour cream

1 teaspoon chopped fresh thyme or parsley

1 tablespoon chopped chives 

Optional on the side- Sriracha Sauce (if you like spicy, this adds a nice zip to your plate. I'm a fan!)

(For mashed potatoes- In a large pot, place potatoes in a pot and bring to a boil. Cook for 16 minutes, or until the potatoes are soft. Drain the potatoes and return to your pot. Add milk, butter, salt and pepper and mash until creamy. Last step will be to add 3 cups of cheddar) 

1. Preheat oven to 350 degrees

2. Spray skillet with avocado oil and saute your mirepoix (carrot, onion, celery) and minced garlic for five minutes and then add your meat of choice (lamb or beef) 

3. Add tomato paste, rosemary and Worcestershire to your cooked meat. Let sit with heat off for five minutes to thicken. 

4. Spray pan with avocado oil and spread tortilla chips on a sheet pan in a single layer

5. Evenly spread 1 cup of your cheese on top of chips 

6. Evenly spread your cooked ground meat mixture on all chips

7. Distribute corn and frozen peas
8. Add 2 additional cup of cheddar cheese 

9. Bake for 20 minutes at 350 degrees

10. Remove from oven and place on potholders

11. Use a spatula to transfer to a flat serving platter if desired 

12. Mix your last two cups of cheddar cheese to your warmed mashed potatoes

13. Using a large spoon, dollop four scoops of mashed potatoes and use the bottom of the spoon to spread into a layer over a good portion of the chips. Be sure to leave some spots to access the chips. 

14. Sprinkle potatoes with paprika for color and some freshly chopped thyme or parsley 

15. Serve sour cream on the side and sprinkle with chopped chives 

16. Optional: portion servings with a spatula and serve with a fork if desired

17. Enjoy! 

Ingredients

2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)
3 cups shredded Parmesan Cheese 

3 cups Italian Blend Cheese 

5 cups shredded lettuce 

4 grilled and blackened Chicken Breast Tenderloins (diced) 

1 bottle 12 oz Caesar dressing- I prefer Bolthouse Farms Creamy Caesar Yogurt Dressing & Dip

1 6 oz can Pearls Extra Large Pitted Ripe Black Olives

1 red onion sliced into thin rings and then cut in half (I used a mandoline) 

½ cup Mezetta roasted red bell pepper strips
2 jalapeños or poblano peppers diced (remove seeds first unless you like your nachos spicy) 

Directions 

1. Spread tortilla chips on a parchment lined sheet pan or serving dish in a single layer

2. Evenly add 3 cups Parmesan cheese on all chips

3. Crisp in oven for 5 mins at 350 degrees

4. Remove from oven and let cool

5. Add diced blackened chicken caesar

6. Add chopped poblano peppers

7. Evenly add 3 cups shredded Italian blend cheese

8. Bake in oven at 350 degrees for 15 - 20 minutes or until cheese is melted

9. Mix your shredded lettuce with 4 oz of your caesar dressing in a bowl- do not over saturate with dressing

10. Prepare your sliced red onion, sliced red bell pepper and black olives

11. Remove nachos from oven and place on a pot holder

12. Evenly distribute caesar salad mixture on chips and cheese

13. Evenly distribute your red onion, roasted red peppers and black olives

14. Lightly drizzle with additional Caesar dressing if desired

15. Enjoy!

Optional: Go Double Deluxe and top with chopped tomatoes, fresh avocado or guacamole and sour cream on the side 

3 Bags (6 ounces each) plantain chips (I found some at Target) 

4 cups shredded swiss cheese (freshly shredded if you have a food processor)

1 ½ pound pork tenderloin- Marinate using recipe below for one hour in the fridge. Cook your tenderloin in a baking pan at 400 degrees for 25 minutes or until the internal temperature reaches 145 degrees. Slice and dice when slightly cooled.

Key West Marinade for pork or simply find a Mojo marinated pork loin at your grocery store
I also recommend Key West Spice Company’s Key Lime Seasoning if you’d like to use a dry rub.

1 tablespoon cup Extra Virgin olive oil

1/2 cup orange juice

Freshly squeezed lime juice from one lime 

1 tablespoon minced garlic 

1/2 medium white onion finely chopped

Dash of oregano

Several turns of black pepper mill 

1 tablespoon cilantro chopped

1 pound honey glazed deli ham cut into strips 

1 1/2 cup diced crunchy dill diced slices of your choice, drained and diced (Grillo is great) 

1 cup Yellow mustard
1 cup mayonnaise 

Blended together in a squeeze tube 

1 cup pico de gallo

½ cup Diced white onion

Totally Nachrageous Sour Cream Companion

1 16 oz container of sour cream

1 cup diced dill pickles
2 - 3 tablespoons Trader Joe’s Seasoning in a Pickle 

1. Preheat oven to 350 degrees

2. Spread the plantain chips or tortilla chips on your sheet pan in a single layer

3. Evenly spread half of the shredded cheese on all chips 

4. Evenly spread cooked cubed pork on all chips

5. Add ham strips 

6. Distribute diced onion 

7. Evenly spread the rest of your shredded cheese

8. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 

9. Remove from oven and place on potholders 

10. Distribute chopped pickle and pico de gallo

11. Use a squeeze tube to lightly stream yellow mustard mayo on top- lightly is key. 

12. Serve your sour cream on the side and enjoy! 

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 

1. Peel tails and rinse your cooked shrimp and toss in all ingredients of your marinade. Mix well and chill overnight.
2. Prepare your sour cream and place in fridge 
3. Preheat oven to 350 degrees
4. Spread the tortilla chips on 2 sheet pans creating four rectangles 
5. Evenly spread half the pepper jack cheese and on all chips 
6. Evenly spread your jalapenos and diced red pepper on all chips 
7. Top with other half of cheese 
8. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 
9. Prepare your Cheese Sauce while nachos are baking 
10. Remove nachos from oven and place on potholders 
11. Spread some loose chips on to the tiers of display stand to add a little more volume 
12. Using a spatula spread nachos out to fill all three tiers 
13. Distribute pico de gallo
14. Layer your cheese sauce next using a large spoon 
15. Evenly spread your shrimp on all three tiers 
16. Add sour cream on side 
17. Serve immediately preferably (with a restaurant suitable sparkler on top if you have one)