Mile-High Nachos with Homemade Salsa

Total Time:
40 min
Prep:
10 min
Inactive:
30 min

Yield:
6 to 8 servings
Level:
Easy

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
  • 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
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:

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

Yield: 1 quart


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