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