GrizzlyAdams
Well-Known Member
**DISCLAIMER**
The recipe that follows is not intended for the weak of heart, light eaters, and people that are afraid of going big or going home. If you are not a person who enjoys huge food, please stop reading now. Grizzly Adams assumes no responsibility for seizures of non-comprehension.
Alrighty, these are possibly the greatest nachos in the world, and while somewhat expensive, they are absolutely delicious. This is best for a group, one person would #1 not be able to eat everything, #2. It'd take forever to prepare. Please remember that these ARE SUPER NACHOS! Do not skimp on ingredients, you are making piles of this stuff.
Equipment
-Baking sheets
-Oven
-Frying pans
-Knife
-Grill
-Cutting board
Ingredients
-1-2 pounds Steak
-2 pounds Chicken
-4pounds Hamburger
-3 Green, Red, Yellow peppers (9 total)
-2 Red and 1 white onions
-several Jalapenos
-Sour Cream
-Salsa
-At least 4 pounds of shredded cheese
-Lots of chips
-Taco seasonings
-Whatever else you want in a nacho really.
-GET MORE CHIPS AND CHEESE THAN YOU THINK YOU WILL NEED!
*PREP*
-Assign one to three to chopping peppers, onions, jalapenos.
-Fry the hamburger up and spice it up taco-style
-Grill the steak and slice it into thin strips
-Fry/grill the chicken, season and chop.
-Preheat oven to 350 and make room for tall pans of nachos on the racks
*Assembly*
Take your baking sheet (or sheets) and make a layer of chips. Make a layer of meat. Make a layer of cheese, make a layer of chips, make a layer of veggies, make a layer of cheese, make a layer of chips, make a layer of meat, then cheese, then chips. Continue making layers until the stuff is piled up enough it is falling down the mountain of uncooked goodness. What you're going for here is layers of chips and fixings that are stuck together with cheese. If you go too heavy on fixings between layers of chips you'll have to eat this with a fork rather than picking it all up. Proper distribution of cheese and chips ensures the fixings will stay put when you lift a handful of nachos rather than pouring onto the floor.
DO NOT PUT SOUR CREAM, SALSA, NACHO CHEESE, ETC INTO THE NACHO MOUND! Anything "wet" will dry out while baking and make the entire pan soggy.
Bake that pan for 15-25 minutes. This is when you want to be smoking up in preparation. When the cheese across the top is starting to brown a little, you can hear the entire pile sizzling, and your house is starting to smell like taco jesus on a stick. . . . You're ready. The entire pan should be crisp and melted together. Get some plates, have bowls of salsa, sour cream, whatever.
Git on that good eatin'
The recipe that follows is not intended for the weak of heart, light eaters, and people that are afraid of going big or going home. If you are not a person who enjoys huge food, please stop reading now. Grizzly Adams assumes no responsibility for seizures of non-comprehension.
Alrighty, these are possibly the greatest nachos in the world, and while somewhat expensive, they are absolutely delicious. This is best for a group, one person would #1 not be able to eat everything, #2. It'd take forever to prepare. Please remember that these ARE SUPER NACHOS! Do not skimp on ingredients, you are making piles of this stuff.
Equipment
-Baking sheets
-Oven
-Frying pans
-Knife
-Grill
-Cutting board
Ingredients
-1-2 pounds Steak
-2 pounds Chicken
-4pounds Hamburger
-3 Green, Red, Yellow peppers (9 total)
-2 Red and 1 white onions
-several Jalapenos
-Sour Cream
-Salsa
-At least 4 pounds of shredded cheese
-Lots of chips
-Taco seasonings
-Whatever else you want in a nacho really.
-GET MORE CHIPS AND CHEESE THAN YOU THINK YOU WILL NEED!
*PREP*
-Assign one to three to chopping peppers, onions, jalapenos.
-Fry the hamburger up and spice it up taco-style
-Grill the steak and slice it into thin strips
-Fry/grill the chicken, season and chop.
-Preheat oven to 350 and make room for tall pans of nachos on the racks
*Assembly*
Take your baking sheet (or sheets) and make a layer of chips. Make a layer of meat. Make a layer of cheese, make a layer of chips, make a layer of veggies, make a layer of cheese, make a layer of chips, make a layer of meat, then cheese, then chips. Continue making layers until the stuff is piled up enough it is falling down the mountain of uncooked goodness. What you're going for here is layers of chips and fixings that are stuck together with cheese. If you go too heavy on fixings between layers of chips you'll have to eat this with a fork rather than picking it all up. Proper distribution of cheese and chips ensures the fixings will stay put when you lift a handful of nachos rather than pouring onto the floor.
DO NOT PUT SOUR CREAM, SALSA, NACHO CHEESE, ETC INTO THE NACHO MOUND! Anything "wet" will dry out while baking and make the entire pan soggy.
Bake that pan for 15-25 minutes. This is when you want to be smoking up in preparation. When the cheese across the top is starting to brown a little, you can hear the entire pile sizzling, and your house is starting to smell like taco jesus on a stick. . . . You're ready. The entire pan should be crisp and melted together. Get some plates, have bowls of salsa, sour cream, whatever.
Git on that good eatin'
