It’s Rachael’s birthday this Thursday, so all week we are celebrating with some of her signature dishes. Today it’s all about crunchy, cheesy, spicy nachos!
Who says you can’t have nachos for dinner? These nachos feature protein-rich rotisserie chicken, beans, and a homemade poblano sauce, so they’re no slouch when it comes to nutritional value.
This nacho recipe could work for breakfast, lunch, or dinner. Rach layers blue corn tortilla chips with cheese, homemade salsa verde, fried eggs and an avocado crema.
For these delightful burgers, Rach puts chipotle in adobo right into her patties and tops them with cheesy nachos which she bakes in the oven ahead of time.
Rachael “tiles” her chips with smoky chipotle rotisserie chicken, and cheese so that the ingredients are well distributed, heats, and then tops with salsa, jalapenos and sour cream.
What happens when you fill a cheesy chile relleno with nachos? You get this mouthwatering mash-up!
Put a Mexican spin on an American favorite with Rachael’s hot dog recipe. She garnishes her bacon-wrapped dogs with pico de gallo, refried beans, crispy tortilla chips and an avocado crema.
These simple nachos which evoke the Hawaiian islands feature only a few ingredients: smoky grilled ham, pineapple and onions, with melted Colby Jack cheese, garnished with chopped parsley and chives, and pickled jalapenos.
Imagining a German take on nachos, Rach tops chips with a homemade beer cheese, kielbasa and ‘kraut topping!
These veggie nachos will satisfy meat-lovers and vegetarians alike. Top chips with a homemade pico de gallo, grilled sweet onions, beans, corn and cheese for a snack that feels like a meal.
This casserole is a brilliant way to get nachos into your main course. Layers of chicken, cheese, black beans and nachos meld together into a decadent casserole.
If nachos feature lettuce, they are kind of like a salad, right? Rach tops chips with pico de gallo, then adds pepper jack cheese, tomatoes, bacon, lettuce and sour cream.