1. Buffalo Chicken Nachos
- 1 tbsp olive oil
- 1 lb chicken breast
- Salt and pepper, to taste
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- Corn tortilla chips
- 1 cup shredded colby jack cheese
- 2-3 green onions, diced
- Preheat oven to 400F.
- In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.
- Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
- On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.
- Top with green onions and serve warm!
2. Loaded Nacho Fries
- 1 lb bag frozen fries
- 1 lb ground beef
- 1 onion diced
- 2 bell peppers chopped
- taco seasoning packet
- small can jalapenos drained * optional
- 1 1/2 cups cheddar cheese
- tomatoes diced
- green onions diced
Preheat oven to 375 degrees.
Lay frozen fries on baking sheet and cook until crispy.
While fries are cooking, brown ground beef.
Add diced onion and peppers, cook until browned.
Add taco seasoning and water, mix according to package directions.
Remove fries from oven when just under crispy.
Layer taco mixture over fries.
Sprinkle with cheese and jalapeños.
Return to oven, cook until cheese is melted.
Top with tomatoes and green onions, serve.
3. Broccoli Nacho Chips
- 1 medium head broccoli (180g)
- 2 eggs
- 1 cup (112g) grated Mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 teaspoon chilli powder (optional) I like a bit of spice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 220C/450F degrees.
- Line a baking tray with parchment paper.
- Cut the broccoli into florets, including the stalks, and place into a food processor. Blitz until the broccoli is small.
- Place the broccoli in a bowl and add all the other ingredients. Mix well until combined.
- Spoon the mixture onto the parchment paper and spread out evenly with a spoon.
- Bake for 20 minutes until golden and firm.
- Switch off the oven. When the tray is cool enough to handle take the tray out and flip the baked mixture over. Place back in the oven until the oven is cold. This should help crisp the nacho mixture. If it is not as crisp as you would like, put the oven on a low heat and bake for an hour (check to make sure they don’t burn though)
- Cut into strips, then into squares and triangles to make the nachos.
- Eat and enjoy!