Mile-High Nachos with Homemade Salsa

Ingredients

• 1 large bag tortilla chips
• 1 can refried beans
• 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
• 1 1/2 cups grated Pepper Jack cheese
• 1 1/2 cups grated Cheddar
• 3 jalapenos, thinly sliced or minced
• 1 bunch green onions, thinly sliced (both green and white parts)
• Guacamole, to taste
• 8 ounces sour cream
• Emeril's Southwest Essence, to taste
• 1 cup coarsely chopped fresh cilantro leaves
• 1 quart Homemade Salsa, recipe follows

Directions

Preheat oven to 350 degrees F.

On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.

Serve immediately with the Homemade Salsa.

Homemade Salsa:

• 3 large ripe tomatoes, roughly chopped
• 1/2 cup diced white onion
• 1/2 cup diced yellow bell pepper
• 1 jalepeno, stemmed, seeded, and minced
• 1 clove garlic, minced
• 2 limes, zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro leaves
• 2 teaspoons hot sauce
• 1/4 teaspoon cayenne pepper
• Salt

Combine all ingredients, and refrigerate for at least half an hour before serving.

Yield: 1 quart