Are nachos like one of the best food creations ever? It’s this pile of complimentary flavors and contrasting textures that together make for one awesome combination of a bite. Salty, savory, cheesy, creamy, fresh… Like an orchestra playing a symphony- for your mouth. And it’s so easy to cater to your own taste. If you want it on there, well go ahead and put it on the stack. If you don’t like it, you know what (not) to do. We love making nachos. I’ve used beef, chili, turkey and now thanks to the inspiration of Whitney Miller’s New Southern Table, my very own spicy pork nachos.
As organic as possible:
1 1/2 cups Refried Beans (or 1 can)
1/2 cup Mild or Hot Taco Sauce (homemade or store bought)
1 bag Corn chips (you will probably have some leftover)
1 lb Fiesta Pulled Pork (or shredded pork of your choice)
2 cups shredded Sharp Cheddar Cheese (or Manchego)
2 oz sliced or dices Jalapeños
4 oz Queso Fresco, crumbled
2 scallions, sliced
Optional toppings for serving include (but are not limited to) salsa, sour cream, pico de gallo…
Preheat the oven to 350.
In a medium sauce pan on medium-low heat, warm refried beans and taco sauce until beans are soft and pliable for easier spreading, and more flavorful for layers of deliciousness.
Using a large flat baking dish, pizza stone or baking sheet place the corn chips in a single to double layer, overlapping the chips so there is no space for toppings to fall through.
Start the layering process with the bean and sauce combination. Use a spoon the kind of drop and spread the beans in an evenly sporadic way on top of the chips until all of the mixture is used. (I’ve also used a canned organic vegetarian chili.) Next scatter the bite-sized pieces of tender and spicy pork in an covering over the beans and chips. Follow the pork with with a nice layer of cheddar cheese. Cheese is extremely important when it comes to nachos, so be generous. For a little heat and a splash of color, lightly and evenly sprinkle the jalapeños atop of the cheese.
Place that dish of loaded goodness in the oven and bake until the cheese is melted, and gooey, about 15-20 minutes. Carefully remove the nachos from the oven and top with crumbled queso fresco, sliced scallions… and salsa. Enjoy!