" Nachos Fingerfoods"
Bolognese Cheesy Nacho
2 tbsp butter or vegetable oil,
1 tbsp minced garlic,
1/4 cup minced onions,
1/4 cup green bell pepper finely dice,
1/3 cup carrots finely dice,
1/4 cup celery finely chopped,
1/2 cup quarter slice mushroom,
1/2 cup tomatoe sauce,
2 tbsp red wine,
1 tbsp lemon juice,
1 tbsp brown sugar or honey,
3 tbsp chopped fresh basil,
2 cups fresh dice tomatoes,
1 cup sour cream,
1 cup finely shreaded lettuce,
2 1/2 cup 3 cheese shreaded mix
Cooking Method:
On a cooking pan melt butter.
Sautee garlic and onions until
slightly brown. add the carrots,
stir for about 1 minute. Then Add
the rest of the vegetables
except for the mushroom. Sautee
the vegetables for about 1 1/2
minutes and add the dice tomatoes.
Keep stirring the mixture and add
the red wine, lemon juice, sugar
and 1/2 cup cheese. Let it simmer
until cheese is melted and then
add the mushrooms.
On a separate bowl serving dish,
pour your hot bolognese mixture.
Garnish chopped basil on top,
sprinkle some cheese mix, then
spoon some sour cream at the
center of the dish leaving some
1 1/2" space from the edge of your
dish. Place shreaded lettuce and
cheese mixture surrounding the
sour cream circle. Sprinkle
chopped basil on top of the sour
cream. Place bolognese bowl at the
center of your platter with triangular
tortilla chips around it.
If you want to simplify how your
arrangement will look, just use
your own creativity.
Beef Mexicana con Guacamole
1 cup finely dice red pepper,
1 cup finely dice green pepper,
3 oz cream cheese,
1/2 tbsp butter,
1 cup sour cream,
pinch of cayene,
2 cups shreaded cheese,
1 1/2 cup Guacamole
( see Guacamole recipe ),
1 cup fresh finely dice tomatoes,
Round tortilla chips
Cooking Method:
Melt butter in the heavy base pan,
add red and green peppers until
slightly soft. Let it cool.
Place cream cheese in a bowl
microwave for 20 to 30 seconds
until softened. Blend in sour
cream until smooth.
Spoon cream cheese mixture around
the bottom edge of your dish plate.
Pour at the center your beef and
pepper mixture. Sprinkle cheese on
top. Place fresh tomatoes, sprinkle
again some cheese. Spoon guacamole
dip on top in a donut shape.
Serve your Mexicana Dip at the
center of your platter of round
tortilla chips.
note : ( See beef tomatoe mixture recipe
below. )
BEEF TOMATOE MIXTURE INGREDIENTS;
2 cups of ground beef,
1 tbsp lemon juice,
1 tbsp brown sugar or honey,
1 can garlic and herb
( tomatoe sauce ),
1 tsp minced garlic,
1/4 cup minced onions,
2 tbsp butter or vegetable oil,
1/4 cup grated cheese,
2 tbsp white wine,
dash of salt and pepper
Cooking Method :
Place ground beef in a bowl
add lemon juice and brown sugar.
Mix them and set aside.
Melt the butter in the heated
pan, just medium heat required.
Place onions and garlic on
the melted butter until its
soft. Add the ground beef, keep
stirring and cover. After 5-8 minutes
simmering add white wine and dash
some salt and pepper. Let it
simmer again until beef is tender.
Pour the tomato sauce and simmer
it for 2 minutes and add the
grated cheese. Let it simmer and stir
until cheese is evenly melted.
Mild Spice Guacamole
2 avocados, spoon and mashed,
1 tbsp jalapeno peppers,
1/3 cup ranch salad dressing,
or mayonaise
1/4 cup chopped onions,
1/2 tbsp minced garlic,
1 tsp salt,
pinch of cayene,
Cooking Method:
Combine all ingredients in the blender.
Blend until smooth. Cover and refrigerate.
Scoop Nacho Smuckers
1 pkg. scoop tortilla chips,
1 cup tomatoe sauce,
2 cups ground chicken,
1 tbsp lemon juice,
1 tbsp brown sugar or honey,
1 1/2 cups grated cheese,
1 tbsp chili sauce,
2 tbsp butter or vegetable oil,
2 tbsp white wine,
1 tbsp minced garlic,
1/4 cup minced onions,
1 cup finely chopped dice
green peppers,
1 cup finely shreaded lettuce,
dash of salt and pepper
Cooking Method:
On a separate bowl mix ground chicken
with lemon juice and brown sugar, mix
it thoroughly using your hands.
Heat butter in the cooking pan, sautee
garlic and onions with the melted
butter. Add the ground chicken and
white wine. After the mixture boils
for 2-3 minutes, dash it with salt and
pepper, stir until chicken is cook.
Pour tomato sauce and add the green peppers,
let it simmer until most water has evaporated.
Add 1/4 cup cheese, keep stirring until mixture
is thick not watery. Set aside to cool.
Spoon some chicken mixture in each
scoop tortilla, add some sour cream
on top, sprinkle some cheese and garnish
it with some finely shreaded lettuce.
Arrange it in a serving platter.
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