Best 3 Kitchen Kouture King Kong Nachos Recipes

Indulge in a culinary adventure with King Kong Nachos, a towering platter of crispy tortilla chips topped with a symphony of flavors. This epic dish from AliceRecipes.com features three distinct recipes, each adding its own unique layer of taste and texture. Start with the sinfully rich and flavorful Black Bean and Corn Salsa, bursting with fresh black beans, sweet corn, juicy tomatoes, and a zesty blend of spices. Next, prepare the crowd-pleasing Chipotle Ranch Dressing, a creamy concoction that perfectly balances tangy chipotle peppers with the coolness of ranch. Finally, assemble the towering King Kong Nachos, generously layering tortilla chips with Black Bean and Corn Salsa, Chipotle Ranch Dressing, shredded cheese, and a medley of fresh toppings. The result is a feast for the eyes and the taste buds, sure to satisfy any nacho lover's cravings.

Let's cook with our recipes!

NACHOS

Nachos image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
1 1/2 cups refried beans, warmed, recipe follows
2 poblano chiles, roasted, peeled, seeded, and diced
2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
1 cup finely shredded Monterey Jack cheese (about 4 ounce)
1/2 cup sour cream
Vegetable oil for frying
12 (6-inch) corn tortillas (preferably white)
Fine salt
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt
One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander leaves (cilantro) (optional)

Steps:

Preheat the oven to 400 degrees F.
Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
Preheat the oven to 350 degrees F.
Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

JERK CHICKEN NACHOS

Jerk Chicken Nachos image

Provided by Katie Lee Biegel

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup minced fresh cilantro
2 cloves garlic, minced
1 mango, cut into small dice
1 avocado, cut into small dice
1 jalapeno, minced (seeds and membranes removed for less heat)
Juice of 1/2 lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 rotisserie chicken, meat shredded (skin and bones discarded)
2 tablespoons jerk seasoning
3 cups tortilla chips
3 cups plantain chips
One 15-ounce can pinto beans, rinsed and drained
2 1/2 cups shredded Cheddar
1/2 cup sour cream

Steps:

For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.

KITCHEN SINK NACHOS

Kitchen Sink Nachos image

This recipe is great for using up leftovers, or cleaning out the veggie bin of your refrigerator. Whenever we have leftover pinto beans, the kids look forward to having nachos. Our favorite toppings include grilled chicken, peppers, mushrooms, sour cream, and black olives.

Provided by TheGrumpyChef

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 cups tortilla chips
1/4 cup shredded cheese (your choice)
1 teaspoon olive oil
1/4 cup diced vegetables (bell peppers, mushrooms, onion, squash, tomato, ect.)
1/4 cup cooked chicken (or whatever you have left over- steak, taco meat, roast, shrimp, bbq)
1/8 teaspoon cumin
1/8 teaspoon red pepper flakes
1 tablespoon sour cream (optional)
black olives (optional)
diced tomato (optional)
sliced green onion (optional)
salsa (optional)
jalapeno (optional)

Steps:

Arrange tortilla chips on platter.
Top chips with shredded cheese, and place in microwave. Heat on high for 20-25 seconds or until cheese is melted.
Heat olive oil in pan on med-high heat, add veggies, cumin, and pepper flakes. saute until desired doneness, add chicken to heat through. Remove from heat.
Spread veggie mixture over chips.
Top with additional cheese if desired, sour cream and additional toppings.

Nutrition Facts : Calories 96.7, Fat 6.9, SaturatedFat 2.8, Cholesterol 22.2, Sodium 149.9, Carbohydrate 1.3, Protein 7.2

Tips:

Choose your tortilla chips wisely: Opt for sturdy chips that can withstand the weight of the toppings without getting soggy. Tortilla chips made from corn or a blend of corn and flour are good options.
Layer your toppings evenly: Don't pile all the toppings on the center of the nachos. Distribute them evenly so that every bite has a little bit of everything.
Don't skimp on the cheese: Cheese is what holds all the toppings together and makes nachos so delicious. Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or pepper Jack.
Add some protein: Nachos are a great way to get some extra protein into your diet. Try topping them with shredded chicken, ground beef, or black beans.
Get creative with your toppings: There are endless possibilities when it comes to nacho toppings. Try using different types of cheese, meats, vegetables, and sauces. You can even add a fried egg or two for a special treat.

Conclusion:

King Kong Nachos are the perfect party food! They're easy to make, delicious, and always a hit with a crowd. With a few simple tips, you can make the best King Kong Nachos ever. So next time you're hosting a party, give this recipe a try. Your guests will love it!