Nachos are a great way to quickly serve up a delicious appetizer. You can combine it with different toppings suiting different tastes. Utilizing the oven, you are able to make large batches without too much time away from your guests. Prepare all the toppings in advance so you’re ready to go when guests arrive. Waiting for the oven to heat may be the most time consuming part of this dish. I have given you two different versions that include many of the same ingredients so it’s even easier to prepare. This recipe is great for college students as well because you can use your toaster oven (you can’t make huge batches, but your room probably doesn’t fit that many people anyway…).
CHINESE SWEET SAUSAGE NACHOS.
Chinese sausage and leeks nachos. A delightful recipe that is easy to prep beforehand and pop in the oven once the guests arrive. If you don’t have access to sweet, Chinese sausage, you can substitute for Chorizo or pancetta, or even plain bacon.
I didn’t note quantities because this depends on how many you are cooking for, but the images will give you an indication of how much you need of each.
Ingredients:
- Tortilla chips
- Egg
- Sweet Chinese sausage
- Leeks
- Red onion
- Shredded low fat mozzarella cheese
- Grated Parmesan cheese
- Cayenne pepper
- Maldon salt (regular salt works too)
- Cilantro
Spread tortilla chips on a lined baking sheet or directly in the serving dish.
Scramble your egg(s). Alternatively, hard boil them and crush them lightly with a fork until blended.
Add finely chopped Chinese sausage, eggs, cilantro, leek and red onion. Lightly sprinkle with grated mozzarella and Parmesan. It is important not to add too much cheese.
Bake in an oven at 350 degrees Fahrenheit until cheese turns golden. You can also use the broiler, but then you have to watch it more carefully so it doesn’t burn.
Season with Cayenne pepper and Maldon finishing salt. Garnish with more cilantro.
VIKING NACHOS
Ingredients:
- Tortilla chips
- Smoked salmon
- Eggs
- Leek
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Salt
- Cayenne pepper or alt. Black pepper
- Creme fraîche or sour cream (garnish)
- Mustard sauce
Mustard sauce ingredients:
- 1 bunch Fresh dill
- 3 tablespoons Dijon mustard
- 1 tablespoon Sugar
- Salt to taste
- ½ cup Canola oil
- Black pepper to taste
- 1-2 tablespoons Lemon juice
Directions:
Make the mustard sauce first. Add all the ingredients at once. Stir rigorously until it has emulsified (has an even, smooth texture). TIP: the sauce can be made days in advance. Store in old jam jar. Later, you can also use it as a salad dressing or on fried chicken.
Scramble the egg(s). Do not season.
Spread tortilla chips on a lined baking sheet or directly in the serving dish.
Add finely chopped salmon, leek, red onion, scrambled egg and mustard sauce. Lightly sprinkle with grated mozzarella and Parmesan. It is important not to add too much cheese. Season with Cayenne and salt to taste.
Bake in an oven at 350 degrees Fahrenheit until cheese turns golden. You can also use the broiler, but then you have to watch it more carefully so it doesn’t burn.
Garnish with fresh dill. Set out small bowls with more of the mustard sauce and creme fraîche/sour cream for guests to add to their plates or dip.
TIP: Do not go crazy on the cheese. This makes the nachos gooey and not as crispy and delectable. You should be able to see all the other toppings through the cheese.
TIP: Bake directly in serving dish and pop it on the table to save more time.
TIP: Prepare the dishes half hour before guests arrive. Turn on oven so it’s up to temperature when you’re ready to go.