Individual Nacho Pouches

Ingredients

Seafood (Originally adapted from a Paula Deen Recipe)

• 1 (16 ounce) bag corn tortilla chips (I like to use the blue corn tortillas for the seafood nachos, but it isn't necessary)

• 2 cups sharp cheddar cheese, shredded
• 2 cups monterey jack pepper cheese, shredded

Sauce

• 1 tablespoon butter
• 1 teaspoon minced garlic
• 2 teaspoons grated onions

• 1 (6 ounce) can crabmeat
• 1/2 lb shrimp, peeled tails removed and chopped
• 1/2 lb scallops, chopped (bay scallops are fine)
• 1 cup heavy cream
• 2 cups parmesan cheese, grated
• salt
• pepper

Beef and Bean

• 1 (16 ounce) bag corn tortilla chips

• 2 cups sharp cheddar cheese, shredded
• 2 cups monterey jack pepper cheese, shredded

Sauce

• 1 lb ground beef
• 1 cup onion, chopped fine
• 2 scallions, diced fine (white and green)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin

• 1 (16 ounce) can refried beans

• 1 (8 ounce) can tomato sauce
• 1 teaspoon olive oil
• salt
• pepper

Garnish

• 1 cup salsa or chopped tomato
• 1 cup sour cream
• 1 cup guacamole
• 1 1/2 cups shredded lettuce
• 1/2 cup sliced black olives
• 1/4 cup jalapeno

Directions

1. 1

   Parchment Pouches -- I like to cut squares about 10x10 out of parchment paper for these pouches. You will need 8 pouches. Next set a plate like 5-6" wide, salad plate works great and place it in the center and pull up the parchment around the plate. You just want to make a little bowl for the nachos to set it. You don't want to fold it over and completely seal so they steam. Just fold up the sides lightly around the nachos in the center.

2. 2

   Nachos -- I like to add 10-12 chips per pouch and then top with some of each of the cheeses.

3. 3

   Sauces --

4. 4

   Seafood - In a large saute pan, melt the butter over medium high to high heat and add the garlic and onion and cook just a minute. Add the shrimp, scallops and crab and saute just a minute. Then add the cream and parmesan cheese, salt (go easy -- parmesan is salty) and pepper and cook until the cheese is melted.

5. 5

   Beef/Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the ground beef and onion and cook until brown and no longer pink. Add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.

6. 6

   Baking -- On a baking sheet, add the nachos pouches with the chips and cheese and bake at 425 for 8-10 minutes until the cheese is melted.

7. 7

   Toppings -- Now -- top your nachos with either the seafood sauce, just pour over the nachos or the beef and bean sauce. Top with a little more cheese and bake just another 3-4 minutes.

8. 8

   Serve -- Thats it! Serve your individual pouches with either a creamy seafood sauce or a traditional beef and bean sauce. Put all your topping in the center of the table and let your guest make their own nachos.

9. 9

   This is by far one of my favorite party dishes. Now the Seafood is a favorite and the beef and bean is second, but you could use all vegetable or chicken or just about any combination you like.