BUSH’S® Nacho Flight
| Servings: | 10 to 15 |
| Preparation Time: | 15 minutes |
| Cooking Time: | 60 minutes |
| Steak Nachos Ingredients: | |
| 8 ounces | skirt steak |
| 1 large | jalapeno |
| 1 can (16 ounces) | BUSH’S® Black Beans, drained |
| 1 can (16 ounces) | BUSH’S® Dark Red Kidney Beans, drained |
| 6 cups | thick corn chips |
| 6 ounces | jack, cheddar or Mexican blend shredded cheese |
Directions:
• Preheat the oven to 425 degrees.
• Slice the steak and cook in a large frying pan over medium-high heat.
• Place jalapeno over the open flame on the stove or under your broiler until it is black and charred. Chop.
• Lay chips out evenly, slightly overlapping on a cookie sheet or similar oven proof pan.
• Spread 3/4 of each can of beans out evenly over chips.
• Spread the steak out evenly, then the cheese.
• Place in the oven for 5 to 10 minutes.
• Garnish with the remaining beans and the jalapeno. Serve.
| White Nachos Ingredients: | |
| For the nachos: | |
| 8 ounces | sliced or shredded chicken, cooked |
| 1 can (16 ounces) | BUSH’S® Cannellini Beans, drained |
| 6 ounces | jack, cheddar or Mexican blend shredded cheese |
| 6 cups | thick corn chips |
| For the Cilantro Green Onion Pesto: | |
| 1 cup, or to taste | fresh cilantro |
| 1/2 cup | green onion, chopped |
| 1 clove | garlic, minced |
| 1/4 cup | vegetable oil |
| 1/2 teaspoon | salt |
Directions:
• Preheat the oven to 425 degrees.
• Cook the chicken in a large frying pan over medium-high heat until no longer pink. Shred or slice.
• Place all the ingredients for the cilantro green onion pesto in a food processor or blender. Puree until smooth.
• Lay chips out evenly, slightly overlapping on a cookie sheet or similar oven proof pan.
• Spread 3/4 of the beans out evenly over chips.
• Spread the chicken out evenly, then the cheese.
• Place in the oven for 5 to 10 minutes.
• Garnish with the remaining beans and drizzle the Cilantro Green Onion Pesto over the top. Serve.
| BBQ Pork Nachos Ingredients: | |
| 1 package (8 ounces) | shredded pork or carnitas, cooked |
| 1 can (16 ounces) | BUSH’S® Pinto Chili Beans, spicy (or as desired), drained |
| 7 ounces | shredded Mexican cheese |
| 6 cups | thick corn chips |
| To taste | cilantro, chopped |
| For the Ancho Chile Salsa: | |
| 1/2 tablespoon | vegetable oil |
| 2 large | roma tomatoes |
| 1/2 | white onion |
| 2 cloves | garlic |
| 1/2 teaspoon | cumin |
| 1 1/2 tablespoon | ancho chile powder |
| 1 teaspoon | salt |
| 1 cup | water |
For the nachos:
• Preheat the oven to 425 degrees.
• Prepare the Ancho Chile Salsa (directions below).
• Lay chips out evenly, slightly overlapping on a cookie sheet or similar oven proof pan.
• Spread 3/4 of the beans out evenly over chips.
• Spread the pork out evenly, then the cheese.
• Place in the oven for 5 to 10 minutes.
• Garnish with the remaining beans.
• Drizzle the Ancho Chile Salsa over the top and garnish with cilantro.
For the Ancho Chile Salsa:
• In a large pot over medium-high heat add the oil.
• Add the tomatoes, onion and garlic and cook for about 10 minutes until slightly charred.
• Turn off the heat. Add the cumin and ancho chile powder. Stir.
• Add the water and stir.
• Allow to cool and then transfer to a blender and puree to smooth.
BUSH® Charred Kale White Chicken Chili
Recipe created for BUSH’S® Beans by Chef Jeffrey Saad, television host of numerous food-and-cooking-related shows and author of the cookbook, Jeffrey Saad’s Global Kitchen: Recipes Without Borders.
| Servings: | 6 to 8 |
| Preparation Time: | 20 minutes |
| Cooking Time: | 50 minutes |
| Ingredients: | |
| 1 tablespoon | vegetable oil |
| 1 lb. | checken breast |
| 2 large | poblano peppers |
| 1 medium | white onion, chopped |
| 3 cloves | garlic, minced |
| 3 can (16 ounces) | BUSH'®S White Chili Beans |
| 1 1/2 cups | chicken stock |
| 4 | tomatillos |
| 1/2 cup | fresh cilantro, packed |
| 1 teaspoon | Kosher or regular salt |
| 1/2 teaspoon | cumin |
| 3 cups | packed kale leaves |
| 1/4 cups | chili flakes (red pepper) |
| Juice of 1 | lime |
Directions:
1. In a large wide pot on medium high heat add the oil.
2. Once hot, add the chicken and saute untill cooked through. Remove chicken and set aside to cool.
3. Place the Poblano peppers over and open flame or under the broiler untill black. Remove stems. Chop. Note: Keep seeds in unless you don't want it spicy
4. Add the onion, garlic, and poblanos to the pot. Stir.
5. In a blender, add one can of beans, undrainedm chicken stock, tomatillos, salt, and cilantro, puree to smooth.
6. add the kale, chili flakes and cumin to the pot and stir. Cook 2 minutes
7. Add the puree to the pot.
8. Add the additional 2 cans f beans, undrained, to the pot.
9. Add the lime juice to the pot.
10. Stir and bring to boil. Then, turn down to low and cook for 15 minutes.
11. Cube the chicken and sit in. Serve
BUSH’S® 3-Chile Seared Steak Chili
Recipe created for BUSH’S® Beans by Chef Jeffrey Saad, television host of numerous food-and-cooking-related shows and author of the cookbook, Jeffrey Saad’s Global Kitchen: Recipes Without Borders.
| Servings: | 6 to 8 |
| Preparation Time: | 30 minutes |
| Cooking Time: | 50 minutes |
Ingredients:
For the chili:
| 1 tablespoon | vegetable oil |
| 10 ounces | skirt steak |
| 1 medium | white onion, sliced thin or chopped |
| 1 | poblano pepper |
| 1 | Anaheim pepper |
| 2 | jalapeno pepper |
| 3 cloves | garlic, minced |
| 1/2 teaspoon | smoked paprika |
| 1/4 teaspoon | cumin |
| 3 cans (16 ounces) | BUSH’S® Kidney Beans in a Spicy Chili Sauce |
| 1/2 cup | cilantro |
| 2 cup | tomato puree |
| 1 cup | beef broth |
| 2 teaspoon | Kosher or regular salt |
For the salsa:
| 1/2 cup | white onion, chopped |
| 1/2 teaspoon | Kosher or regular salt |
| 1/2 cup | cilantro, chopped |
| Juice of 1 | lime |
Directions:
1. In a large wide pot on medium high heat add the oil.
2. Once hot, add the skirt steak and cook on each side for 3 minutes. Remove steak and set aside.
3. Add the onions to the pan, stir and press flat into the pan. Turn heat to medium low. Stir the onions every 10 minutes until golden brown and sweet.
4. Place the Poblano, Anaheim and Jalapeno chiles over an open flame or under the broiler until black. Remove stems. Chop. Note: Keep seeds in unless you don't want it spicy
5. Add the chopped chilies, garlic, cumin, and paprika to the pan. Stir.
6. In a blender, puree 1 can of beans, undrained, with the cilantro, tomato puree, beef broth and salt. Add to pan.
7. Add remaining two cans of beans, undrained, to pan and stir.
8. Bring to a boil, turn down to low and cook 20 minutes.
9. Meanwhile, start preparing the salsa. Mix all ingredients together in a bowl. Let sit for 15 minutes.
10. Ladle the chili into a large serving dish or individual wide bowls. Slice or chop the steak and lay across the top. Char flour tortillas and place in bowl. Top with the onion salsa. Serve.
