Nachos - 2 Ways

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Both of these recipes were posted in the Dayton Daily News.
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http://www.daytondailynews.com/restaurants/content/restaurants/food/recipes/carolinabbq_nachos.html
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PHILADELPHIA CHEESE STEAK NACHOS
The author suggests using leftover grilled steak, from your Saturday night dinner, or deli sliced roast beef.

Makes one 12- by 18-inch tray

1 tablespoon canola oil

1 chopped onion, diced fine

1 cup mixed red and green bell peppers, minced fine

1 cup chopped cooked steak or deli-sliced roast beef

Salt and freshly ground black pepper

4 to 5 ounces tortilla chips

3 cups shredded provolone or cheddar (about 8 ounces)

Warm the oil in a large skillet over medium high heat. Dump in the onion and stir to coat with oil. Cook the onion without stirring until the bottom edges start to brown, about 3 minutes. Stir in the peppers and cook, stirring only occasionally, until the whole vegetable mix is browned but not charred, another 3 to 5 minutes.

Push the vegetables aside and fry the beef in the same pan until browned, about two minutes, sprinkling generously with salt and pepper while cooking. Stir the steak and vegetables together.

This mixture may be cooked a day in advance and refrigerated; bring to room temperature or warm slightly before using.

Preheat the oven to 475. To assemble the nachos arrange the chips on a 12- by 18-inch baking sheet. Top the chips with cheese. Sprinkle on the steak and vegetables. Bake the nachos for 4 to 6 minutes until the cheese is melted and bubbly. Alternatively, broil on a rack 7 inches from the heat source.
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CAROLINA BBQ & SMOKED CHEESE NACHOS


Use a rotisserie chicken or a half chicken from barbecue restaurant that uses real wood for a smoky taste. In a pinch buy smoked chicken or turkey at the supermarket deli. If deli chicken is the only easy choice, buy it in thick slices that can be cut into a medium dice.

You can use supermarket barbecue sauce or your own concoction for the final assembly of the nachos.

The recipe can easily be doubled.

Makes one 12-by-18 tray of nachos

3/4 pound cooked chicken, diced

2 tablespoons barbecue sauce

5 ounces corn tortilla chips, about 4 cups

1 1/2 cups shredded Monterey Jack

1 1/2 cups smoked mozzarella, grated*

1/2 cup minced red onion

Preheat broiler. Arrange a rack 6 inches from the broiler unit.

Toss the chicken with the barbecue sauce.

Arrange the chips in a single layer on a 12- by 18-inch cookie sheet or ovenproof platter. Sprinkle the Monterey Jack cheese evenly over the chips. Spoon the barbecued chicken and red onion onto each chip and sprinkle the grated smoked mozzarella on top. Broil until the cheese is melted and bubbly, two to three minutes.
 
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