Nachos Mit Cheddar Recipe

Preheat oven to 200°C (400°F). Spread 8 cups of tortilla chips in an even layer on a large oven-proof platter or two rimmed baking sheets (you can layer chips slightly but avoid overcrowding).

Evenly distribute the 3 cups shredded cheddar and 1 cup Monterey Jack over the chips. Scatter sliced jalapeños, diced tomato and half of the sliced red onion across the cheese layer.

Bake in the preheated oven for 6–8 minutes, until cheeses are melted and bubbly. Remove from oven and keep warm while finishing other components.

When ready to serve, top with remaining red onion, chopped cilantro, dollops of sour cream, spoonfuls of guacamole and salsa.

Peel the large onion and slice into 1/2-inch (1.2 cm) rings. Separate rings and set aside.

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms (adjust to get a coating consistency).

Heat oil in a deep pot to 180°C (350°F). Working in batches, dredge onion rings in a little extra flour (if desired), dip into batter, then carefully lower into hot oil. Fry until golden brown, about 2–3 minutes per batch. Drain on paper towels and keep warm in a low oven (100–120°C / 210–250°F).

Pat 12 chicken wings dry. Toss wings with 1 tbsp baking powder, 1 tsp salt and 1/2 tsp black pepper to help crisp the skin.

Arrange wings on a wire rack over a baking sheet and bake at 200°C (400°F) for 35–40 minutes, flipping once, until skin is browned and crisp and internal temperature reaches 75°C (165°F).

While wings bake, combine 3 tbsp unsalted butter and 1/2 cup hot sauce in a small saucepan over low heat until butter melts and sauce is smooth. Keep warm.

When wings are cooked, toss them in the warm buffalo sauce to coat evenly. Set aside on a tray; place a few wings on the nacho platter when assembling.

If using larger jalapeños, halve and seed them. Pat dry. In a bowl combine 6 oz softened cream cheese, 3/4 cup shredded cheddar, 1/2 tsp smoked paprika and 1/4 tsp garlic powder until smooth.

Fill each jalapeño half with the cheese mixture. Set up a dredging station: 1) 1/2 cup flour, 2) beaten egg, 3) 3/4 cup panko breadcrumbs.

Dip each filled jalapeño first in flour (shake off excess), then egg, then press into panko to coat. Refrigerate assembled poppers for 15 minutes to help coating adhere.

Heat 2 cups oil in a skillet or deep pan to 175°C (350°F). Fry poppers in batches 2–3 minutes until golden and cheese is hot. Drain on paper towels and keep warm.

Place chicken breast strips in a bowl with 1/2 cup buttermilk and 1 tsp hot sauce (optional). Marinate 15–30 minutes in the refrigerator.

In a shallow dish mix 3/4 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Remove strips from marinade, letting excess drip off, then dredge in the seasoned flour to coat.

Heat 2 cups oil in a skillet to 175°C (350°F). Fry chicken strips in batches 3–5 minutes per side until golden brown and internal temperature reaches 75°C (165°F). Drain on paper towels and keep warm.

Arrange the baked cheesy nachos on the serving platter. Evenly distribute the cooked buffalo wings (torn into smaller pieces if desired), chili cheese poppers, onion rings and chicken stripes over the top so each portion gets a mix.

Garnish with remaining cilantro, extra jalapeño slices if desired, and serve immediately with bowls of salsa, guacamole and sour cream for dipping.

Serve hot; recommend 3–4 people as a shared appetizer plate or 2 people as a hearty meal.