*** Recipes Tutorials ***
A new take on standard nachos by jazzing them up pizza style. Your nachos will never be the same.
FOR THE GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
FOR THE NACHOS:
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded
Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.
When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.
Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.
As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!
The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.