Airing Friday, September 13 on WFSB's Great Day Connecticut
Fun Facts- Did you know?
The Caesar salad was created on July 4, 1924 by Italian Immigrant Caesar Cardini at Caesar's in Tijuana, Mexico when the kitchen was overwhelmed and short on ingredients. It was originally prepared tableside, and it is still prepared tableside at the original venue. Nachos were invented in 1943. Holly from Spend with Pennies had a viral reel this summer on her Instagram page for Chicken Caesar Salad Nachos.
And now, the Nacho King of CT adds his twist with Deluxe Blackened Chicken Caesar Nachos!
Takes about 40 minutes
Serves 4 or more
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
Aired Friday, August 2 on WFSB's Great Day Connecticut
I have been to Key West three times now and each time it keeps getting better and better. One of my favorite spots for nachos there is El Meson de Pepe. They use plantain chips in their nachos and you can for this recipe will as well. You may also use tortilla chips if you can't find plantain chips. This recipe is a fun Nacho Fusion pulling elements of a classic Cuban sandwich. Try it and be swept away to the southernmost point of the United States.
Takes about 45 minutes
Serves 4 or more
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!
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
Alex P. Taylor
Copyright © 2024 Alex P. Taylor - All Rights Reserved.
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