Feast your taste buds on the tantalizing crunch and savory flavors of the Bacon Onion Nachos, a culinary masterpiece that combines crispy tortilla chips, sizzling bacon, sautéed onions, melted cheese, and a medley of your favorite nacho toppings. This delightful dish comes in three irresistible variations: the Classic Bacon Onion Nachos, the Jalapeño Popper Bacon Onion Nachos, and the BBQ Bacon Onion Nachos. Each variation offers a unique taste experience that will satisfy your cravings for cheesy, savory, and tangy goodness. Let's dive into the recipes and discover the secrets behind these nacho variations that will make your taste buds dance with joy!
Here are our top 10 tried and tested recipes!
BACON & ONION NACHOS
These are adapted from the El Paso Chile Company's cookbook. They are incredibly good and are my favorite late-night snack.
Provided by appleydapply
Categories Tex Mex
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 475.
- Cook bacon on stovetop until crisp. Drain on absorbent paper. When the bacon is cool, coarsely chop it.
- Arrange the tortilla chips on a large rimmed baking sheet. Scatter the bacon, onions, and jalapenos evenly over the chips. Sprinkle the grated cheese over all. Bake about 5 minutes, or until the cheese is melted and the nachos are sizzling (watch carefully to prevent overbrowning).
- Serve immediately, accompanied by sour cream and salsa for dipping. (As the nachos already have jalapenos on them, choose a salsa that's not too hot).
BACON BBQ NACHOS
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Place the bacon in a large nonstick skillet over medium-high heat until crispy and cooked through on both sides, about 16 minutes. Remove the bacon to a paper-towel lined plate, reserving the fat in the skillet. Once the bacon has cooled slightly, chop into bite-sized pieces. Set aside.
- Place the chips on a large serving platter and sprinkle the barbeque seasoning over the top.
- Combine the sour cream, barbeque sauce and hot sauce in a small bowl to make a barbeque crema. Set aside.
- Place the skillet with the reserved bacon fat over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook this mixture until thin and slightly tan, 2 to 3 minutes. While continuously whisking, pour the evaporated milk and stock into the flour mixture. Reduce the heat to low and cook, whisking occasionally, until the sauce slightly thickens and lightly coats the back of a spoon, about 8 minutes. Whisk in the salt and cheese until melted. Remove from heat, as the sauce will continue to thicken.
- Spoon the warm beans over the chips. Sprinkle half of the chopped bacon over the beans. Pour the warm cheese sauce generously over the platter. Sprinkle the jalapenos, pimientos, remaining bacon and scallions on top. Drizzle with the barbeque crema and serve immediately.
BACON NACHOS
This recipe is inspired by appleydapply Bacon and Onion Nachos. We had unexpected company come by and I wanted to make lunch for them. This is the result I got. It's hot and spicy but you can decrease the amount of jalapeno peppers. If you do not like crisp vegetables, microwave them to the desired consistency you like. We like crisp.
Provided by Nimz_
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminimum foil.
- Spread 1/2 bag of Tostitos over the foil.
- Sprinkle with half the bacon, onion, peppers and 1 cup of cheese.
- Spread the remaining 1/2 bag of Tostitos on top.
- Top with remaining bacon, onion, peppers, olives and tomatoes.
- Top with 1 1/2 cup remaining cheese.
- Bake for 5-10 minutes or until the cheese is melted and slightly browned.
BACON NACHOS
These crispy nachos have always been a big hit in our house. Topped with kid-friendly ingredients like ground beef and cheddar cheese, they're sure to be requested by your children. And older kids enjoy that they can microwave them themselves. -Ruth Ann Bott, Lake Wales, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain. Place tortilla chips on a microwave-safe serving plate. Layer with the beef, bacon and cheese. , Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with guacamole and sour cream. Sprinkle with tomatoes and onions if desired.
Nutrition Facts : Calories 404 calories, Fat 29g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 594mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
BACON NACHOS WITH CHEESE SAUCE
Rustle up these bacon nachos as a party snack or for that big sporting event. They only take 20 minutes, including the tasty cheese sauce topping
Provided by Lulu Grimes
Categories Snack, Treat
Time 20m
Number Of Ingredients 12
Steps:
- Stir the cheeses, cornflour, cream and 1 tbsp maple syrup in a saucepan over a low heat. Continue stirring - it may split or look lumpy but will eventually come together. Season with the Tabasco and a little more maple syrup to taste. Keep warm to prevent it setting quickly.
- Grill the bacon until very crisp, and warm the tortilla chips on the shelf below in the oven. Heap the chips onto a platter and pour over the cheese sauce. Break the bacon into small pieces and sprinkle over, followed by the spring onions, jalapeño (if using) and coriander.
Nutrition Facts : Calories 417 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
CHICKEN BACON NACHOS
These nachos are awesome! They're simple to make and everyone always loves them. Great for any occasion and just an FYI, it makes a LOT!
Provided by Loves2Cook101
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain chicken and shred, thinly slice green onions, dice tomato, fry bacon until crisp and crumble.
- Preheat oven to 425 degrees. Line large cookie sheet with aluminum foil, layer almost the entire bag of tortilla chips, chicken, olives, green onions, tomato, bacon and cheese. Repeat layers over that if you wish to double the recipe. I put the cheese on over the ingredients to better hold them in place on the tortilla chips. Bake 5 to 10 minutes or until cheese is melted. Serve with salsa and sour cream on the side. Generously serves 6.
BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
SIMPLE ONION AND BACON JAM
Bacon jam isn't just for burgers, add it to grilled cheese, waffles or roasted veggies, the possibilities are endless. I prefer the ratio of more onion to bacon but feel free to add additional bacon. I've made the consistency thicker than a traditional jam.
Provided by Bren
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
- Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
- Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.4 g, Cholesterol 6.3 mg, Fat 2.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 135.8 mg, Sugar 3.9 g
Tips:
- For the best flavor, use high-quality bacon. Look for bacon that is thick-cut and has a good amount of fat. - If you don't have a grill, you can cook the bacon in a skillet over medium heat. Just be sure to drain the bacon on paper towels before adding it to the nachos. - Use a variety of cheeses for the nachos. A good combination is cheddar, Monterey Jack, and mozzarella. - Don't be afraid to get creative with the toppings. Some popular options include jalapeños, tomatoes, onions, and sour cream. - Serve the nachos immediately after they are made. This will ensure that the cheese is melted and the chips are crispy.Conclusion:
Bacon onion nachos are a delicious and easy-to-make appetizer or snack. They are perfect for parties or game day gatherings. With just a few simple ingredients, you can create a dish that everyone will love. So next time you're looking for something to satisfy your craving for something cheesy and flavorful, give bacon onion nachos a try. You won't be disappointed!
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