Best 3 Bricklayer Style Nachos Sheet Pan Recipes
Nachos are a classic Mexican dish that is perfect for parties or game day gatherings. This Bricklayer-Style Nachos recipe takes the classic dish to the next level with a delicious combination of flavors, textures, and colors. The main recipe features a base of crispy tortilla chips topped with a flavorful blend of seasoned taco meat, melty cheese, and a variety of toppings such as fresh pico de gallo, sour cream, guacamole, and sliced jalapeños. For those who prefer a vegetarian option, the article also includes a recipe for Vegetarian Bricklayer-Style Nachos, which replaces the taco meat with a combination of black beans, corn, and bell peppers. Additionally, the article provides a recipe for a homemade Pico de Gallo salsa, which adds a refreshing and tangy flavor to the nachos. All recipes are written in a clear and easy-to-follow format, with detailed instructions and helpful tips to ensure a successful nacho-making experience.
Here are our top 3 tried and tested recipes!
LOADED SHEET PAN NACHOS
Whether we're talking a casual movie night with the family or Super Bowl Sunday, these Loaded Sheet Pan Nachos are ready to party! They come together quickly and easily, and are so much fun to each straight from the pan.
Provided by Carrie Havranek
Categories Appetizer Dinner Snack Kid-friendly Quick and Easy Sheet Pan Dinner
Time 17m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400°F
- Bake the nachos: Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.
Nutrition Facts : Calories 670 kcal, Carbohydrate 58 g, Cholesterol 88 mg, Fiber 8 g, Protein 29 g, SaturatedFat 13 g, Sodium 794 mg, Sugar 4 g, Fat 37 g, ServingSize 4 generously as a main, 6 to 8 as appetizer or snack, UnsaturatedFat 0 g
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
SHEET PAN NACHOS
A very simple sheet pan recipe, these nachos are guaranteed to be a hit at your next get-together.
Provided by The Kitchen Alchemist
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
- Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
- Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 34.8 g, Cholesterol 63.5 mg, Fat 28.7 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 915.1 mg, Sugar 4.3 g
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the nachos will be. Choose fresh, ripe toppings and use a good quality cheese.
- Layer the nachos in the correct order: The order of the layers is important for the nachos to be crispy and flavorful. Start with a layer of tortilla chips, then add a layer of beans, followed by a layer of cheese. Repeat these layers until you have reached the desired height.
- Don't skimp on the cheese: Cheese is the key ingredient in nachos, so don't be afraid to use a lot of it. A good rule of thumb is to use about 1 cup of cheese per layer.
- Bake the nachos at a high temperature: This will help the cheese to melt and bubble and the chips to become crispy.
- Serve the nachos immediately: Nachos are best served hot and fresh out of the oven. If you wait too long, the chips will start to get soggy.
Conclusion:
Bricklayer-style nachos are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. With a few simple tips, you can make the best nachos ever. So next time you're looking for a crowd-pleasing dish, give bricklayer-style nachos a try. You won't be disappointed!
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