On Tuesday I kicked off this week’s two part post on The Ultimate Guy’s Feast Party Recipes. If you haven’t read the first post – click here for the Slider Station recipes)
To catch you up, a few weeks ago I helped throw a surprise 30th birthday party for one of my good guy friends. I created a menu for this celebration mostly in hopes to please all the men that would be in attendance. (Sunday Funday Football get togethers are another great occasion to make the carb lovers items on this menu.)
There were two major “components” to this spread, the Slider Station and the Nacho Nook. Today I am sharing the second half of the menu, The Nacho Nook recipes! As a reminder, if you want the slider recipes you’ll need head back to Monday’s post for the details and recipes.
Just like with the sliders I made three very different variations on nachos. The fan favorite (This was actually the biggest food item hit of the night) was the Buffalo Chicken Waffle Fry Nachos. There was also Greek Pita Chip Nachos and Philly Cheesesteak Nachos.
I mentioned all of this in my last post but for those of you who missed out, I added chalkboard statements to my feast set-up. There were mini chalkboard easels along with chalkboard picks and clips to label each menu item. World Market was the source of all these fun décor items. And if you haven’t discovered or visited a World Market Store yet. I HIGHLY suggest it for all you food lovers, dinner entertainers, and home decorators. Here is a link to World Market’s chalkboard items: (http://www.worldmarket.com/search.do?query=chalkboard ).
Greek Pita Chip Nachos
- 6 pitas
- 2 tbsp olive oil
- sea salt
- 1/2 cup shredded mozzarella
- 1/3 cup crumbled feta
- 1 package original hummus
- 1 small cucumber, diced
- 1/3 cup Kalamata olives
- 1 small tomato, diced
Preheat the oven to 375 degrees.
Cut each pita into quarters and them each of the quarters in half to get 8 pieces out of each slice. Spread out in one layer onto 2 sprayed baking sheets (may be easiest to foil line before spraying with the cooking spray)
Brush the pita chips lightly with the olive oil. Sprinkle with sea salt. Bake for 10 minutes or until just crispy but still slightly soft in the centers. Transfer all the pita chips onto one foil lined baking sheet (They can now overlap one another).
Sprinkle the mozzarella and feta cheese onto the pita chips. Put back in the oven for 6-8 minutes or until cheese is melted to your satisfaction.
Top with spoonfuls of hummus, diced cucumber and tomato, and the Kalamata olives.
Philly Cheese Steak Nachos
- 1 lb shaved beef
- 1 bag of yellow corn tortilla chips
- 1/2 vidalia onion, thinly sliced
- 1 small block of mild provolone, about 4-5 oz
- 1 green bell pepper, thinly sliced
- 5 baby portobello mushrooms, thinly sliced
- salt and pepper
Sauté the shaved steak in a frying pan until cooked through. Season with salt and pepper.
Shred the block of provolone. Then, very finely slice 1 green bell pepper, ½ medium Vidalia onion, and 5 baby Portobello mushrooms (You can use regular mushrooms as well, I just used some leftovers from my pulled Portobello sandwiches. You just want them very finely sliced.)
Line a baking sheet with foil, pour a bag of yellow corn tortilla chips onto the sheet. Top with shredded mozzarella, shaved beef, and the raw veggies with some salt and pepper to taste. Bake for 5-7 minutes or until cheese is melted to your satisfaction.
Buffalo Chicken Waffle Fry Nachos
The night before OR morning of, cook 2 large chicken breasts in the crockpot, on high, for 4 hours (no seasoning or other ingredients needed). Remove once cooked through and shred with a fork. Remove any liquid from the pot and put chicken back in. Turn temperature to low and add buffalo sauce and ranch dressing. Cook for another 30 minutes. Remove and put aside for the nachos.
- 2 large chicken breasts
- 2/3 cup Franks Red Hot Wing Sauce
- 1/3 cup ranch dressing
- 1 package (I used 1 & 1/4 because I had extra in my freezer) of seasoned waffle fries
- 1/2 cup shredded cheddar jack cheese mixture
- 1/3 cup crumbled blue cheese
- 1 avocado, diced
- 3 green onions, chopped
An hour before you want the nachos, cook seasoned waffle fries (I used a bag and ¼ of them) as per the directions on the package. You want them crispy so you may want to keep them in just a few minutes if they still appear a bit soft. Once they are crispy enough, remove and add the cheddar cheese mixture and blue cheese. Put back in the oven and cook for another 8-10 minutes.
Meanwhile, reheat the shredded chicken in a saucepan on the stove or in the microwave and slice the avocado and green onion.
Once the cheese is melted, remove from the oven and top with the chicken, avocado chunks and slices of green onion.
Time to get cheesy with all these nacho combinations!
If you’re looking for a good set of sheet pans to house all these Nachos…look no further!
…all for the love of the dish