Chicken or Beef Individual Nacho Pouches
Recipe: #5870
July 05, 2012
Categories: Side Dishes, Ground Beef, Appetizers, Mexican Southwest, 5-Minute Prep, Game/Sports Day, Grilling (Outdoor), Oven Bake, more
"These are so much fun for BBQ's or parties. You can make these using either chicken or beef, or both; which is what I normally do. A base of chips, beans and cheese; topped with more chips and cheese, then a spicy chicken or beef salsa - all wrapped up individually in foil pouches. Then, baked or grilled until crisp and 'melty' good. Then, set up the toppings - jalapenos, olives, guacamole, extra salsa, onions, and sour cream; or any of your favorites. Each person has their own pouch, which they can make their own. It is a fun party item and easy to make. If you have the beans and beef or chicken toppings made ahead; it just takes a few minutes to make the pouches and set out your toppings. It is not only fun, easy - and very inexpensive."
Original is 4 servings
Ingredients
- NACHOS
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- MEAT/CHICKEN SAUCE- use either the chicken or the beef mixed with the salsa
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- BEANS
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- TOPPINGS - ANY OF YOUR FAVORITES
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Nutritional
- Serving Size: 1 (493.5 g)
- Calories 1389.5
- Total Fat - 101 g
- Saturated Fat - 11.9 g
- Cholesterol - 78.5 mg
- Sodium - 808.6 mg
- Total Carbohydrate - 77.8 g
- Dietary Fiber - 14.5 g
- Sugars - 5.7 g
- Protein - 57.2 g
- Calcium - 270.9 mg
- Iron - 9.1 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beans ... Add the olive oil to a saute pan and bring to medium heat. Add in the garlic and onion and cook just a minute or two. Then add in the beans, broth, cumin, and chili powder and cook another 5 minutes. Next, either using a fork or a potato masher, 'smash' the beans. You can mash them as much as you like until you get the consistency you want. Let them cook down a bit, another 5 minutes and they are done. Remove to a serving bowl and they can be used immediately, or they can be refrigerated, and microwaved to heat when you are ready.
Step 2
Beef or Chicken ... If using rotisserie chicken, just add to the salsa and cook until heated through for 5 minutes on medium low heat. If using the beef, cook the beef on medium low heat until brown, cook slowly so it doesn't brown too quickly. Remove to a plate lined with a paper towel to drain and remove any grease from the pan. Then, add the beef back to the pan, along with the salsa and cook till heated through. Again, this can be used immediately, or they can be refrigerated, and microwaved to heat when ready.
Step 3
Pouches ... Tear a sheet of heavy duty foil (or use 2 pieces of regular foil) approximately 12x12 and spray a little non-stick spray to the center of the foil. Then, add about 8-10 chips, 1/3-1/2 cup of the beans, 1/3 cup cheese, another 8-10 chips, 1/4 cup of the chicken or beef mix, then another 1/3 cup of cheese to finish. Lightly gather up the foil on the sides, but don't cover the top, you want to make a little bowl or dish to cook the nachos in. Just enough so the sauce or or cheese won't leak out.
Step 4
Note: If you made the beans, chicken or beef ahead; just heat in the microwave for a minute or two until warm.
Step 5
Bake or Grill ... Oven at 350 degrees, or the grill on medium heat. I like to cook mine off to the side on indirect heat, so the nachos on the bottom don't burn. Cook approximately 10-12 minutes until the cheese is melted and the chips are crisp. If cooking on the grill, I put the lid down.
Step 6
Serve ... Let everyone finish their nachos with their own toppings. Tomatoes, onions, jalapenos (fresh or pickled), olives, guacamole, extra salsa, sour cream, or cilantro, etc. Use any of your favorite. Squeeze one of the lime wedge over the nachos and ENJOY!
Step 7
And ... Try different cheeses - a smoky white cheddar, smoky gouda, provolone, pepper jack cheese, swiss, or a bacon cheddar. You can really mix and match any of your favorites.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a salsa, choose one that is the right heat level for your taste.
- Be sure to buy enough chips, cheese, and beans to make the number of pouches you need.
- Ground turkey instead of ground beef: Ground turkey is a leaner option than ground beef, so it is a healthier alternative for those who are looking for a lighter version of the dish. Additionally, ground turkey has a milder flavor than ground beef, so it won't overpower the other ingredients.
- Cauliflower instead of chips: Cauliflower is a great low-carb and gluten-free alternative to chips. It also provides a great crunch and texture to the dish while adding a boost of extra nutrition.
Vegetarian Variation Substitute the ground beef and chicken with a can of black beans and a can of pinto beans. Increase the amount of salsa and cumin to add more flavor. Top with extra vegetables such as diced tomatoes, onions, bell peppers, and jalapenos.
Mexican-Style Variation Substitute the ground beef and chicken with a cup of cooked chorizo sausage. Add a can of diced green chilies and a can of diced tomatoes. Increase the amount of cumin, chili powder, and oregano to add more flavor. Top with Mexican-style cheese and diced avocados.
Cilantro Lime Rice: This flavorful side dish is the perfect accompaniment to the Individual Nacho Pouches. The cilantro and lime give the rice a fresh and zesty flavor that pairs nicely with the spicy salsa. Plus, it's easy to make and can be prepared in advance.
Black Bean and Corn Salad: This colorful and flavorful salad is the perfect accompaniment to the Individual Nacho Pouches. The black beans and corn provide a hearty texture, while the cilantro and lime dressing give it a zesty flavor. Plus, it's easy to prepare and can be made in advance.
FAQ
Q: How long do I need to cook the nachos for?
A: The nachos should be cooked for 10-12 minutes until the cheese is melted and the chips are crisp. If cooking on the grill, put the lid down.
Q: What ingredients do I need to make nachos?
A: You will need tortilla chips, grated cheese, salsa, jalapenos, sour cream, and any other desired toppings. You may also want to use a pre-made nacho cheese sauce.
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Fun facts:
The Mexican blend cheese used in this recipe is a combination of three different cheeses: cheddar, Monterey Jack, and Asadero. This blend is often referred to as “Queso Chihuahua”, named after the Mexican state of Chihuahua, where it originated.
Nachos were first created by Ignacio Anaya in 1943 in Piedras Negras, Mexico. The dish was originally named “Nachos Especiales”, and was made with fried corn tortillas covered with melted cheese and jalapenos. Today, Nachos are enjoyed all over the world.