The Baker Upstairs: November 2018

11.06.2018

Chicken Fajita Nachos

Yum
These chicken fajita nachos are so flavorful and delicious! They're perfect for game day or parties!

These chicken fajita nachos are so flavorful and delicious! They're perfect for game day or parties!

It's National Nacho Day today! (It's also Election Day in the US, so if you haven't voted yet, go and vote post haste!) Nachos are actually one of my favorite foods, so it's a little surprising to me that I don't already have any nacho recipes on the blog. They're one of my go-to super easy dinners for nights when I don't feel like doing anything. I love that they are so customizable, and I can top them with whatever I happen to have on hand. Leftover sautéed vegetables from last night? Throw them on! Leftover taco meat in the fridge? Throw it on! Half a can of olives sitting randomly in the fridge from pizza night last week? Throw them on! Sometimes we make them with just plain cheese and a little salsa on top, and they're still delicious.

These chicken fajita nachos are so flavorful and delicious! They're perfect for game day or parties!

These chicken fajita nachos are one of my favorite nacho variations! They start with a flavorful chicken fajita mixture, then are smothered with colby jack cheese, then baked in the oven until they are crispy and melty and delicious. They're festive enough to serve for a party or game day get-together, but easy enough to make for a lazy weeknight dinner. They are nacho perfection!

These chicken fajita nachos are so flavorful and delicious! They're perfect for game day or parties!
Chicken Fajita Nachos

2 teaspoons olive oil
1 large chicken breast, trimmed and sliced thinly
1/2 medium red pepper, sliced thinly
1/2 medium green pepper, sliced thinly
1/2 medium onion, sliced thinly
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic
1 teaspoon salt
juice of 1 lime
2 tablespoons water
4-6 cups tortilla chips
2 cups shredded colby jack cheese
additional garnishes as desired (sour cream, salsa, guacamole, fresh cilantro, etc.)

Preheat the oven to 375. Heat the olive oil in a medium skillet over medium heat. Add the chicken to the skillet and cook, stirring frequently, until lightly browned. Add the red pepper, green pepper, and onion to the skillet, and cook until softened. Add the cumin, chili powder, garlic, salt, lime juice, and water, and stir to combine. Remove from heat and let cool slightly.

Spread the tortilla chips in an even layer over a large baking sheet. Sprinkle the fajita chicken mixture over the top of the chips, then top with colby jack cheese. Bake 10-15 minutes, or until the cheese is melted and crisp. Remove from the oven and top with garnishes as desired. Serve immediately.
Be sure to check out these other fabulous nacho recipes from my Celebrating Food blogging friends!

10 mouthwatering nacho recipes, perfect for celebrating National Nacho Day!
Cheesecake Dessert Nachos from Ashlee Marie
Nacho Soup from Creations by Kara
Buffalo Chicken Nachos from Savory Experiments
Easy Dessert Nachos from Real Mom Kitchen
Vegan Nacho Cheese from Namely Marly
Instant Pot Pulled Pork Nachos from 365 Days of Slow Cooking
Spicy Pulled Pork Nachos from Supergolden Bakes
Homemade Nacho Cheese Sauce from My Mommy Style

11.02.2018

Asiago Cheese Bagels

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These quick asiago cheese bagels take way less time than traditional bagels, but they are every bit as delicious. They're packed with cheese, and so tender and chewy!

These quick asiago cheese bagels take way less time than traditional bagels, but they are every bit as delicious. They're packed with cheese, and so tender and chewy!

Are you more of a sweet or savory breakfast person? My husband could eat cinnamon rolls, danishes, and sugary cereal for breakfast every day of the week, but I am totally a savory girl at heart. When we lived in Utah, my favorite place to go for a quick breakfast was Rich's Bagels. I always ordered an asiago cheese bagel, sometimes in a bagel sandwich, and they were always heavenly. I don't know what it is about their bagels, but they are transcendently delicious! Every time we go back to visit Utah, I buy a dozen asiago cheese bagels, bring them home, and freeze them for those days when I am especially homesick. They actually reheat pretty well, and I love getting my asiago cheese fix whenever I need it. They are just so good!

Since the closest Rich's Bagels location is about 800 miles away, I decided it was definitely necessary to make my own version of their bagels at home. They're not exactly the same, but they are equally delicious. The best part (of course) is the huge mound of asiago cheese on top of the bagel, but the bagel itself is pretty fantastic too. They're chewy on the outside, but still light and tender on the inside. The recipe itself is fairly quick too (only about 2 hours, as compared to 24+ hours for traditional bagel recipes), so if you wake up craving bagels, you can have hot bagels on the table by lunchtime. When I posted pictures of these bagels on instagram, a friend commented that she wished she could make homemade bagels too. Well, have no fear - these bagels are totally doable! They have just a handful of ingredients, and they're simple and straightforward to make. Plus they're so good that you won't believe you made them yourself!

These quick asiago cheese bagels take way less time than traditional bagels, but they are every bit as delicious. They're packed with cheese, and so tender and chewy!
Asiago Cheese Bagels

8 ounces asiago cheese
2 cups warm water
2 packets active dry yeast
2 tablespoons honey
1 teaspoon salt
4 1/2 - 5 1/2 cups flour
1 tablespoon brown sugar

In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and honey. Let sit until bubbled and foamy. Add the salt and 4 cups of flour, and mix until combined. Add the remaining flour, 1/4 cup at a time, until a smooth and non-sticky dough forms (I used about 5 cups total). Knead until elastic, then place in a lightly greased bowl to rise until doubled in size, about one hour.

After one hour, punch down the dough and divide into 15 equal sized pieces (about 3 ounces each). Roll each into a ball and place on a lightly greased baking sheet. Cover and let rise 30 minutes. While the dough is rising, grate the cheese into a shallow dish and set aside. After thirty minutes, push your finger through the middle of each bagel to make a bagel shape and return to the baking sheet. Preheat the oven to 400.

Bring a large pot of water to a boil and add the brown sugar. Add bagels to the water, 3-4 at a time, and cook for two minutes, then flip and let cook for another 30 seconds. Remove the bagels one at a time and place them in the grated cheese, lightly pressing to coat with cheese. Return the bagels to the baking sheet and continue with the remaining bagels (you will most likely need another baking sheet). Bake 28-35 minutes, or until the cheese is golden. Remove and let cool before slicing and serving.
These quick asiago cheese bagels take way less time than traditional bagels, but they are every bit as delicious. They're packed with cheese, and so tender and chewy!

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