Tag: nachos
Truffle Carbonara Nachos
Who says nachos can’t be fancy?
Herby chips? Fancy.
Egg yolks? Fancy.
Pancetta? Fancy.
Truffle? Fancy.
If you are feeling extra fancy, topping the nachos with caviar would send them over the edge of fanciness.
These decadent nachos are drizzled with an eggy sauce that combines the simple techniques of hollandaise and carbonara. If you need to make these nachos vegetarian, omit the pancetta and use two tablespoons of extra hot water instead.
Truffle Carbonara Nachos
- 1 bag Torres Mediterranean Herbs chips
- 0.25 pound piece of La Quercia pancetta
- 0.4 – 0.5 pound piece Jumi Truffle Raclette
- 2 eggs, yolks separated, whites discarded
- ¼ cup Parmesan – grated on a microplane
- Black pepper
- Chives
Prepare the nacho pan. Spread chips in an even layer onto a sheet pan or casserole dish. Preheat oven to 350℉.
Dice pancetta into ¼ in. cubes. Place into a small sauté pan over medium heat. Let the pancetta render out some fat and get crispy, about 5 minutes. Use a slotted spoon to scoop out the pancetta and pour 1 tablespoon of the rendered fat into a bowl or cup with a pour spout. Set aside.
Remove the rind from the cheese and grate using the large holes on a box grater. Sprinkle over the chips and place in the oven until the cheese is melted, about 7-8 minutes.
In a small bowl, whisk the two egg yolks and the grated Parmesan cheese. While whisking, slowly stream in the rendered pancetta fat until emulsified and no streaks of fat remain. If you’d like the sauce to be thinner, stream in a tablespoon of hot water as well. (If making nachos without the pancetta, slowly stream in two tablespoons of hot water.)
Remove the nachos from the oven. Sprinkle crispy pancetta over the chips and drizzle on the carbonara sauce. Garnish with black pepper and chopped chives.
“Paella” Nachos
The goal behind the creation of all Aperitivo Nachos is to make a delicious and flavorful snack or meal, with minimal ingredients and minimal effort. They are a quick and easy dish to bring to a party, or make for yourself after a long day.
These nachos are inspired by the flavors of Spanish Paella. Saffron-infused raclette gets melted over tender and flaky Spanish tortas pieces, all topped with stuffed calamari and a piquillo lemon aioli. While this version of nachos does call for making a simple aioli, it is worth the small effort. It might be the best part of the nachos.
“Paella” Nachos
Makes 1 medium sheet pan worth of nachos
Aioli
- ¼ cup Hellman’s Mayonnaise
- 1 Matiz piquillo pepper, finely diced
- 1 small garlic clove, grated on a microplane
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper
Nacho Assembly
- 1 package Matiz Tortas de Aceite
- 0.4 – 0.5 pounds Jumi Saffron Raclette
- ½ green or red pepper, thinly sliced
- 1 package Cole’s Stuffed Calamari
- Chopped parsley
- Lemon wedges for garnish
To make the aioli, mix all the ingredients together and season with salt and pepper to taste. Set aside until nachos are ready.
Preheat oven to 350℉ and line a medium sheet pan with aluminum foil.
Gently break the tortas into pieces (roughly the same size as tortilla chips) and scatter on the lined sheet pan. Remove the rind from the cheese. Using the large holes on a box grater, shred the cheese and scatter on top of the torta pieces. Place the sliced peppers over the cheese and set in the oven. Bake for 5-6 minutes until the cheese is melted.
In the meantime, slice each stuffed calamari into thin rounds.
Remove the pan from the oven and scatter the calamari over the melted cheese and peppers. Drizzle some of the leftover oil from the tin over the nachos and set back in the oven for an additional 1 minute.
Remove the nachos from the oven. Sprinkle on chopped parsley and small dollops of the aioli and serve.
OG Aperitivo Nachos
Created out of desperation during a late-night craving for chicken and waffles, the OG Aperitivo nachos are a guilty pleasure that you should feel no shame in eating.
This snack hits all the flavor and texture points you want when needing a comfort meal – cheesy, spicy, sweet and crunchy – And it can be made in almost an instant, with minimal ingredients. It is scoop-able, indulgent, and fit to serve company or eat from your lap while watching crappy TV. No judgment here.
While Fritos are the chips of choice for the OG Aperitivo Nachos, if you have a bag of regular potato chips or tortilla chips, use them instead. This is about getting this from your oven to your mouth as quickly as possible. Be adaptable! That being said, everyone’s oven is different. If broiling works well to melt your cheese, awesome. If not, heat at 400°F and let melt there. Also, a microwave works too. But only if you are very desperate.
**While this is the OG of nacho combinations, there is no end to the amazing Nacho combinations that can be created from the Aperitivo case. Check out some of our other favorites here.
OG Aperitivo Nachos
Serves 1 hungry person or 2 polite people willing to share
- One 10.25 ounce bag regular Fritos – or as many small bags as to fill up a baking sheet
- .3 – .5 pound wedge of French Raclette
- ¼ cup Mama Lil’s pickled peppers
- Honey – try some of the great varieties on the Aperitivo shelf
Using a large-hole cheese grater, shred the French Raclette.
Spread Fritos out on a rimmed baking sheet.
Sprinkle shredded French Raclette evenly over Fritos.
Set baking sheet in the oven and set to Broil. Keep an eye on the tray and remove once the cheese is melty and bubbling, about 5 minutes.
Remove from oven and sprinkle Mama’s Lil’s over the melted cheese. Drizzle the entire pan with honey. Serve/eat immediately.