" 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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