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Recipe courtesy of The Kitchen

5-Star Nachos

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  • Level: Easy
  • Total: 2 hr 5 min (includes pickling time)
  • Active: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Sunny's 5-Star Nacho Meat:

Anne Burrell's Pickled Onions:

Jeff's Nacho Cheese Sauce:

Geoffrey's Grilled Shishito Peppers:

Directions

  1. Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.

Sunny's 5-Star Nacho Meat:

Yield: 1 cup
  1. Place the chorizo in a mini chop and blitz to break down.
  2. Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
  3. Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.

Anne Burrell's Pickled Onions:

Yield: 1 cup
  1. Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.

Jeff's Nacho Cheese Sauce:

Yield: 4 to 5 cups
  1. Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)

Geoffrey's Grilled Shishito Peppers:

Yield: 2 cups
  1. Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

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