Wednesday, February 24, 2010

National Tortilla Chip Day

I did not have a chance to try these before I left for my Florida vacation but I'm thinking when we get back we will definately try them! They sound scrumptious!!

Super Nachos by Rachel Ray

2 bags corn tortilla chips

Pico de Gallo Salsa
4 tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup (2 handfuls) cilantro leaves, finely chopped

Beef and Beans Topping
1 tablespoon extra-virgin olive oil
1 pound ground beef
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
2 teaspoons cayenne pepper
1 can (15 oz) black beans, drained

Cheese Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 1/2 cups shredded pepper jack cheese

Additional toppings
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lime juice
Hot pepper sauces

Arrange the corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. Serve immediately or as is or, garnish with your choice of extra toppings.

Yield: 4 entree servings

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