Best Nachos of All Time

When Andrew Zimmern isn’t circling the globe for his hit TV show Bizarre Foods, he’s home cooking for his wife and 11-year-old son, Noah. “I serve this dish all the time at house parties, both for adults and for kids,” Zimmern says. “My son grew up eating spicy foods: Kids are more adventurous than we give them credit for. These super- sophisticated nachos are built with several components, all made from scratch and delicious on their own. When served together, they will blow your mind. I wouldn’t ask you to go through all of this work if you couldn’t use these elements in other dishes: The queso fundido makes a great dip; the seven-pepper salsa is a great rub for steaks, pork or chicken; the tomatillo-and-avocado salsa is superb spooned over grilled fish, shrimp or lobster. You get the drift.”

Slideshow: Outrageous Nachos

Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

  • Servings: 4 to 6

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Ingredients

  • 1 pound fresh Mexican chorizo, casings removed
  • 1 large yellow onion, finely chopped
  • 2 cups Seven-Pepper Salsa (see Note)
  • 8 ounces queso Oaxaca or fresh mozzarella, grated (2 cups)
  • 8 ounces grated Monterey Jack cheese (2 cups)
  • 8 to 10 ounces tortilla chips (1 medium bag)
  • 1 cup Avocado-Tomatillo Salsa (see Note)
  • 1⁄2 cup cilantro leaves
  • 1 cup diced fresh tomatoes
  • 1⁄2 cup finely chopped red onion
  • 1 cup sliced canned black olives
  • 1⁄2 cup grated cotija cheese
  • 2 limes, quartered, for serving

How to make this recipe

  1. Make the queso fundido: Preheat a large skillet over medium-high heat. Crumble the chorizo into the skillet and cook, breaking the meat up with a spoon, until the meat is browned, 5 to 7 minutes. Add the onion and cook until softened, about 4 minutes. Add the salsa, lower the heat to medium and bring the mixture to a simmer. Cook until any liquid evaporates, 5 to 7 minutes. Add the cheeses and stir for 1 minute. Turn off the heat and continue stirring until all of the cheese has melted.

  2. Scatter the chips on a serving platter. Ladle about half of the queso fundido over the chips. Spoon a cup or more of the avocado-tomatillo salsa around the pile wherever the queso didn’t land.

  3. Sprinkle with the cilantro, tomatoes, onion and olives. Sprinkle the cotija cheese over the top. Serve with lime wedges.

Contributed By Photo © W&P Design





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