BBQ Chicken Nachos

BBQ Chicken Nachos

Ever since I threw together these //BBQ pulled pork nachos// a couple years ago, I have been wanting to do a BBQ chicken version. I typically prefer BBQ chicken over BBQ pork. So I wanted to put a new spin on it.

These nachos feature my favorite //pickled red onions//, spicy pickled jalapenos, and a mild, smoky cheese sauce. And of course, once you top everything with fresh scallions and cilantro, the flavors are complete!

Here is my pledge to you: I will never stop making nachos. But, this was one of the last nachos ideas I had on my list.  There are a couple others, but I am working on perfecting them.  What kind of nachos would you like to see up here? Let me know and I’ll give it a go!

BBQ Chicken Nachos

For the cheese sauce:
3 tablespoons flour
2 tablespoons butter
1 1/4 cups milk, warmed for 2 minutes in the microwave
Salt and pepper to taste
3/4 cup shredded smoked gouda cheese
3/4 cup shredded Monterey Jack cheese
1 1/2 tablespoons of your favorite hot sauce, if desired

For the nachos:
1-2 cups shredded BBQ chicken, warmed in the microwave or on the stovetop
Pickled red onions
Pickled jalapenos
Creme fraiche or sour cream
Minced cilantro
Chopped scallions
Tortilla chips

For the cheese sauce:
Melt butter in a saucepan over medium heat. Add flour and whisk quickly to combine. Allow to cook for about 2 minutes. Whisk in the warmed milk, whisking constantly until it thickens. Once it thickens, lower the heat to low. Season with salt and pepper as desired. Add shredded cheese and whisk gently until completely melted. Finally, add hot sauce and whisk to combine. Feel free to add more or less to your heat preference.

For the nachos:
1. Preheat oven to 350 degrees F. Spread tortilla chips onto a sheet pan in an even layer and place into the oven. Bake for about 5 minutes, just until the chips start to get warm.

2. Remove the sheet pan from the oven. Drizzle with cheese sauce. Layer on the shredded chicken, and drizzle with more cheese sauce. Then top with pickled red onions and pickled jalapenos. Drizzle with creme fraiche or dot with sour cream. Then sprinkle minced cilantro and chopped scallions on top. Serve immediately while it’s warm!

Cheesesteak Hoagie Nachos

cheesesteak hoagie nachos

So, you guys!  I’m pretty excited.  Def about these cheesesteak hoagie nachos, but first:

Several posts back I mentioned how I wanted to get back into this blog thing after being away for so long because my life took over my life.  Well today I discovered that Facebook is *actually* good for something (I know, I can hardly believe it myself) – somehow I found a food bloggers group, and then I found a food photographers/videographers/bloggers group, and then I found a girl boss bloggers group…. So I joined all these groups and guess what?  One of them (//Food Blogging, Photography, and Videography//) has been promoting a project called #365Recipes.  The group admin created this awesome little book with a calendar of the entire year of 2017, and every day has a different ingredient on it.  It’s supposed to inspire you to create a recipe based on the ingredient on that day.  Sound familiar?  Kind of like my #52NewEats and #12NewTreats projects!  So I eagerly printed out the book and read through it and tonight I will be highlighting all the recipes I want to do!  #goals  This will all FOR SURE help me breathe new life into this blog.  Also, the community, from what I’ve seen so far, seems pretty awesome and supportive and helpful.  So, sorry German Shepherd Dedicated Owners FB group, you might have to take a backseat for a little bit.  😉  (But not for long bc puppy pictures and head tilts.)

Also, guess what today’s #365Recipes challenge was?  NACHOS.

Guess who just made a fantastic new nachos recipe on Superbowl Sunday?  THIS GIRL.

Was it fate?  I THINK SO.

So let’s talk about cheesesteak hoagie nachos.

You may remember my //cheesesteak nachos//, which were also pretty damn good, but these are different.  If you’re not from Philly, I shall explain.

A cheesesteak hoagie typically has shredded iceberg lettuce, tomato slices, onion, and mayo.  I love a good cheesesteak hoagie.  But, I can really only get them if I’m eating at the restaurant that’s making it.  A cheesesteak hoagie isn’t too yummy when it’s takeout – the lettuce gets all hot and wilty (ick), so do the tomatoes (ick).  The thing I love about a cheesesteak hoagie is the contrast between the hot, cheesy beef, and the cool, crisp veggies.  So at some point some time ago this idea for cheesesteak hoagie nachos started tumbling around in my head, and I decided to make them for Superbowl Sunday, when my whole family would be around to try them and critique.

The response was pretty positive!  They turned out really damn good!

My favorite part?  As I was assembling them, the smells that drifted up into my face were exactly that of a cheesesteak hoagie.  So I knew I had hit it right on the mark.

I hope you try this recipe!  You are going to love it!

Cheesesteak Hoagie Nachos
Serves 4-6

3/4 – 1 lb skirt steak
Cooking spray
Salt and pepper
3-4 slices Cooper Sharp or other deli-style white American cheese* (see Note 1)
3/4 lb deli-style white American cheese, cut into chunks* (see Note 2)
6 tablespoons milk
1/3 cup water
Tortilla chips
Shredded iceberg lettuce (about 1/4 of a head)
2 Roma tomatoes, diced
3/4 cup sour cream
2-4 tablespoons Chipotle Tabasco sauce, or your favorite hot sauce (to taste)

1. Preheat oven to 350 degrees F.

2. Prep the steak. Trim skirt steak of excess fat. Slice against the grain, very thin. When you have finished slicing against the grain, run your knife down into the steak with the grain, about 1-2 inches apart, to make somewhat bite-sized chunks of beef. Spread into a single layer on the cutting board and season with salt and pepper (generously, but don’t go crazy).

3. Begin making your American cheese sauce. (While waiting for this to cook, you can work on the steak in the skillet as well.) Add the American cheese chunks to a microwave-safe bowl and add milk and water. Microwave on high for 30-60 seconds at a time, until all the cheese chunks have almost melted. Be careful not to burn the sauce; be sure to stir frequently in between heat cycles. When the chunks are about 80-90% melted, remove the bowl from the microwave and continue to stir until all cheese has melted.

4. Make the cheesesteak. Heat a large skillet over medium-high heat and spray with cooking spray. When the skillet is hot, add the sliced steak. You want to sear the meat but don’t burn it, so if it starts smoking too much, turn the heat down. Move the steak around the skillet with a spatula, making sure it is cooked on all sides. When all sides are nicely browned, turn the heat down to low. Spread into a single layer, and lay the slices of American cheese on top. Cover and allow to melt.

5. Line a large baking sheet with foil, and spread tortilla chips in a single layer. Warm in the oven for about 5 minutes. Remove from oven.

6. Make chipotle crema. In a small bowl, stir together sour cream and Chipotle Tabasco sauce. Add as much hot sauce as you’d like. I believe I used about 3 tablespoons in mine but I wasn’t measuring precisely. This is a to-your-taste thing. You don’t have to put hot sauce in the sour cream at all! When combined, pour into a Ziploc bag and snip off a bottom corner, so you can drizzle onto the nachos.

6. Assemble the nachos! Once the cheese has melted on the skirt steak, stir it around so that the cheese is spread all throughout the chunks of steak. Drizzle some of the cheese sauce onto the tortilla chips. Top with cheesy beef. Drizzle on some more cheese sauce. Add shredded lettuce and diced tomatoes. Drizzle on the chipotle crema. Finally – obviously – devour!!

1. So I realized after the fact you don’t really need 2 kinds of American cheese to make this recipe. I just happened to have Cooper Sharp slices (my favorite) AND I had picked up a couple tubs of American cheese “ends” from the deli, which were just chunks of American cheese. I’ve never made the cheese sauce with Cooper Sharp – I’m not sure how it would turn out, but if you try it, let me know! I always use regular Land o’ Lakes American to make this cheese sauce.

2. I also realized after the fact that instead of using cheese slices for the cheesesteak meat, you probably could have just doused it in some of the cheese sauce. Doy. You will have plenty of cheese sauce to do just that if you’d like. The cheese sauce also doubles as a great queso – add some diced pickled jalapenos and some of the pickled jalapeno juice, yum! It’s also great to use as a dip for French fries or tortilla chips – so since you will have some extra lying around, might as well nomz it up! The leftovers keep pretty well in a sealed container in the fridge. When you reheat it, just add a little bit of milk and stir it frequently during reheating.

#52NewEats :: Week 2 :: Nachos Blanco

So ya had to know it was only a matter of time before one of the new recipes I wanted to try was a nachos recipe, right?  🙂

This week’s recipe comes to you from Sunny Anderson a la Food Network fame.  I watched the episode these nachos were featured on, oh, I don’t know, a thousand years ago, and IMMEDIATELY printed up the recipe and stuck it in my binder because I NEEDED to make them RIGHT AWAY!!!!  (And then I never made them for a thousand years.)

These nachos weren’t so bad – I really liked the consistency of the cheese sauce: it was smooth and silky, and it tasted good, but for me it needed a little kick.  I decided not to add anything to the cheese sauce though, because I thought the salsa might end up being pretty spicy.

So here are my thoughts on this recipe:

🍴  The cheese sauce recipe calls for vegetable oil + butter.  I don’t cook with a lot of vegetable oil in my house (I normally use coconut oil or olive oil), but I didn’t want to sub it with something else because I like to try and remain true to a recipe the first time I make it, and adjust afterwards.  When this cheese sauce was done, it did taste good, but I noticed some kind of aftertaste – and I thought it might have been the vegetable oil.  That might have been my fault, because I’ve had this veg oil for a bit and it might not have been good anymore.  If I make this recipe again, or attempt to use this cheese sauce again, I would try replacing the vegetable oil with more butter instead and see how that turns out.  I think the vegetable oil may have contributed to how shiny and silky this sauce turned out to be though.  So I’m not sure.  I will just have to experiment!

🍴  The recipe calls for you to dollop bits of the salsa around the nachos after they have been assembled.  This looked and smelled like it might be a pretty spicy salsa to me though (I think I got an extra hot batch of jalapenos, my eyes were tearing up as I cut them open), so I decided to do something else to spread the heat out a little bit.  I poured the salsa into the skillet and added the shredded chicken, and simmered it for a few minutes to warm it all up together.  This ended up working out nicely – we had some leftover chicken and there are a bunch of uses for leftover salsa chicken!  Taco salads, enchilada filling, quesadilla filling, taco filling – get creative!

What I’ve written below is how I prepared the recipe, but you can find the original //here//.  Enjoy!

Nachos Blanco
Serves 4-6

1 bag white corn tortilla chips
1 pound shredded chicken* (see note)

3 green jalapenos, halved and seeded
2 cloves garlic, peeled
1/2 medium onion, cut into chunks
2 tablespoons olive oil
1 handful of cilantro (just grab the bunch and rip some off the top)
1/2 cup chicken stock
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper

Cheese Sauce:
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup minced onion
Salt and freshly ground black pepper
1 tablespoon flour
1 cup heavy cream
4 ounces white cheddar cheese, shredded

1. Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil. Place the jalapenos, garlic cloves, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss together to combine. Move the garlic cloves underneath the halved jalapenos. Bake for about 20 to 25 minutes, or until the jalapenos and onions begin to char and turn black.

2. When the vegetables are finished roasting, remove from the oven and scoop all ingredients from the baking sheet into a blender. Add the cilantro, chicken stock, and lime juice. Puree until smooth. Season to taste with salt and pepper. Set aside. Leave the oven on.

3. Heat a saucepan over medium heat. Add the butter, vegetable oil, minced onion, and a couple grinds of salt and pepper. Cook the onion until tender, about 4-5 minutes. Add the flour and cook for about 2-3 minutes, being careful not to brown the flour. Add the heavy cream and whisk together until thickened, about 5 minutes. Turn the heat to low. Add the shredded cheese and whisk together to combine. Keep warm.

4. Heat a skillet over medium-low heat. Add the salsa and shredded chicken. Stir to combine. Simmer until warmed through, then turn heat to low while you prepare to assemble the nachos.

5. Line a large baking sheet with aluminum foil. Spread tortilla chips on top in a single layer, and warm the chips in the preheated oven for about 5-10 minutes, just until they are warm to the touch. Remove from the oven. Scatter shredded chicken over top of chips evenly. Then pour the cheese sauce over top evenly as well. Then devour and enjoy!

* I like to poach my chicken in the crock pot and then shred it. Place 1 pound chicken breasts in the crock pot and season with salt and pepper. Cover with water or chicken stock. Cook on low for 1 1/2 hours. Remove from crock pot and shred!

Chipotle Cheese Sauce

This cheese sauce has been tweaked and perfected quite a lot over the years, but it wasn’t till last year that I started adding chipotle to it to spice it up a bit.

Prior to adding chipotle, I would add dry chili powder, pepper jack cheese, regular Tabasco, and sometimes even pickled jalapeno juice to give it some kick.  None of those really satisfied me, though they were all fine in their own right.  But once I discovered chipotle Tabasco, I realized I’d finally hit upon the perfect flavoring for cheese sauce!

I use this cheese sauce on many things, but most notably nachos (of course) and cheese fries.

I found that I reference this recipe a lot in many of my other recipes, so I decided to create its own post for easier reference in the future.  But feel free to use this creatively in your own dishes!

Chipotle Cheese Sauce

3 tablespoons flour
2 tablespoons butter
1 1/4 cups milk, warmed for 2 minutes in the microwave
Salt and pepper to taste
1 1/2 cups shredded sharp or medium cheddar cheese
1 1/2 tablespoons chipotle Tabasco sauce

Melt butter in a saucepan over medium heat. Add flour and whisk quickly to combine. Allow to cook for about 2 minutes. Whisk in the warmed milk, whisking constantly until it thickens. Once it thickens, lower the heat to low. Season with salt and pepper as desired. Add shredded cheese and whisk gently until completely melted. Finally, add chipotle Tabasco sauce and whisk to combine. Feel free to add more or less to your heat preference. Use this cheese sauce to top anything you’d want to top with cheese sauce!


Hey y’all!

Today is National Tater Tot Day.  Or something to that effect.  Did you know that?  I mean I did because I’m a food blogger and of course I know all the food holidays so that I can celebrate them appropriately.  Or, as my husband says, so I have an excuse to eat bad foods periodically.  Let’s be honest.  It’s not like I’m celebrating National Apple Day.  Now, National Apple Pie Day…. that’s what I’m talking about.

Anyway.  WHO DOESN’T LOVE TATER TOTS?  Raise your hand.  Right now.  Now put it back down, because you should be ashamed of yourself. But I’ll forgive you if you make this recipe.  Because this will convert the unconverted.

Totchos.  Yes, a mix of those adorable little school lunch puffs topped with all the glorious toppings that normally blanket a bed of tortilla chips.  Tots + nachos = totchos.

They’re pretty effing good.  In fact, they almost taste more like a supremely topped baked potato instead of nachos.  But they are sooooo good.  My husband and I polished this whole plate off in like under 5 minutes.  We were hungry that day.

There’s a secret to this dish though – you can’t get generic tater tots.  No store brand.  The best tater tots on the market, the ones that won’t turn soggy and fall apart when you stab them, the ones that will hold up to all those glorious toppings, are the Extra Crispy Ore-Ida tater tots.  No, Ore-Ida isn’t paying me to say that.  Their Extra Crispy line of EVERYTHING is better than all other frozen potato products on the market, in my opinion.  Even their Extra Crispy fries taste like they’ve been deep fried.  They turn our crispier than some fried fries!

Of course, you have to make your own homemade cheese sauce too.  I think it’s about time my cheese sauce have its own post.  I’ll work on that.

In the meantime, make these tots, share them, don’t share them, enjoy them, and Happy Tater Tot Day!


1 bag Ore-Ida Extra Crispy Tater Tots
1 recipe homemade cheese sauce
2 links chicken or pork chorizo
1 ripe tomato, seeded and diced
Sliced scallions, for topping, if desired
Pickled jalapenos, for topping, if desired
Sour cream, for topping, if desired
Minced cilantro, for topping, if desired

1. Prepare the tater tots according to the package directions. If you are still making the cheese sauce and prepping everything else when they are finished, keep them warm on the baking sheet.

2. Prepare the cheese sauce as directed in my link. Add as much Tabasco or Chipotle Tabasco as you’d like (the more, the better!).

3. Remove the chorizo sausages from their casings, and brown in a skillet over medium heat. Break into crumbles with a spoon or spatula. Drain if needed – I did not need to drain my chicken chorizo.

4. When your cheese sauce is ready, it’s time to assemble your totchos. Remove the warm tater tots to a platter, or keep them on the baking sheet if desired. Drizzle with the homemade cheese sauce. Top with the browned chorizo. Then top with any additional toppings you desire – diced tomatoes, scallions, pickled jalapenos, and sour cream round out the platter in my picture. If I’d had cilantro that day, I would have added it. I’ve had the cilantro in the past, and that’s what makes it more nacho-like to me. If you’re going for more of a supreme-baked-potato flavor, leave the cilantro off.

National Nachos Day!

I don’t know about you, but I don’t need an excuse to eat nachos.  Give ’em to me all day err day.  But tonight, I am attempting to recreate the Holy Grail of Nacho Wonderland…. Distrito‘s nachos.  I’ve got just about all the ingredients waiting for me at home, ready to throw together and devour later.  After kiddo’s dance class.  That’s too far away.  In like 12 hours I will be stuffing my face with nachos.  I.  Can’t.  Wait.

Anyway.  In honor of National Nachos Day, I thought I’d take the opportunity to provide you with a one-stop shop of all the nachos I’ve made for you over the past year.  Aren’t I so nice?  I know, you’ve just been waiting for a post like this.  No worries.  I got you boo.

First – let’s recall my successful recreation of Blue Duck‘s cheesesteak nachos, one of the specials they had on their menu during March Madness….

Cheesesteak Nachos

Aw yeah look at her, she’s a beaut.

Next, let’s revel in my classic nachos – ground beef and spicy cheese sauce and all the toppings your little nacho-loving heart desires…

Classic Nachos


Now for some of my favorite nachos to date – my recreation of Jose Pistola‘s nachos – because come on, what’s better than pickled red onions on top of melty cheese and creamy beans?!  Nothing, I tell you.

Jose Pistola's Nachos


And let’s not forget about my all-veggie nachos inspired by a recipe on one of my favorite food blogs, Pinch of Yum

Pinch of Yum Nachos

They are vegetarian, so they are healthy, so sayeth the Slutty Food Blogger.

And last but certainly not least, how about some pulled pork nachos for your BBQ-lovin’ mouf?  Hm?

Pulled Pork Nachos

There you have it folks.  Five, I say FIVE, sluttacular nacho recipes to inspire you to make up a plate tonight and celebrate with me!  I promise to take pictures of my recreation of Distrito’s nachos tonight – but they will be ugly, because it will be dark, because that loathsome time of year is now upon us, but you will see past the orange-tainted light, my friends, because I know you, and I know you can appreciate slutty food, well-photographed or not.

Now go forth and eat nachos.

Blue Duck’s Cheesesteak Nachos

Hello friends.

As you know, I live in the Land of the Cheesesteak.  I love cheesesteaks.  You can hardly drive a mile in any direction in Philadelphia without passing a place where you can get a cheesesteak.  Cheesesteaks are the bomb.

These nachos were inspired by my favorite neighborhood restaurant, The Blue Duck.  Back in March during March Madness, they posted a picture of one of their lunch specials on Instagram – it was a picture of these amazing looking nachos so of course you know I had to go.  I commented and asked if they would be on special for dinner and they responded to me to “come on down” so come on down I did.  When I got there I found out that the nachos were no longer on the specials menu, but they knew I was coming so they held on to some for me (insert flattered emoji here).  And the nachos were just as good as they looked in the picture!  Complete with chopped steak (like cheesesteak meat), a cheddar cheese sauce, pickled red onions, pickled jalapenos, scallions, and sour cream… I mean how much more can a nacho connoisseur ask for.  They were just friggin awesome.

So I was inspired to make them myself.  This has been on my mind for a while and I finally had the opportunity to make these this weekend.  And they turned out way better than I expected!

Cheesesteak NachosMy only hurdle in recreating these was the beef.  I had never made homemade cheesesteaks before – not beef ones anyway – but I knew all the good shops used thinly sliced ribeye in their cheesesteaks.  So I went to the butcher at Whole Foods and told them what I was making and asked if they could slice some ribeye for me real thin.  They actually recommended a different cut of beef (rump roast) and they sliced it thin by hand with a knife.  I wasn’t sure how it would work out but I trust the butchers at Whole Foods so I went with it.

Then I had to figure out how to cook it.  I knew it would have to be over high heat to get a good sear and get some coloring so the beef didn’t look like that unappetizing grey-brown that beef can look when cooked.  This method worked out really well for me.

I already had a great pickled red onion recipe and pickled jalapeno recipe, so those components were complete too!

And I basically just amped up the spice in my cheese sauce and I was set.

So then I put it all together and was still unsure of the beef – I thought it might end up being chewy – but it was perfect.  It was soft and tender, it wasn’t chewy, and it tasted just right with all the other components.  I had a choice – sit and eat, or do a victory dance.  I chose to sit and eat!

Cheesesteak Nachos

Blue Duck’s Cheesesteak Nachos

Tortilla chips
1/2 pound thinly sliced rump roast or chipped beef
2 tablespoons safflower oil or other light vegetable oil
Salt & pepper to taste
1 recipe pickled jalapenos, or store-bought
1 recipe pickled red onions
1 recipe homemade cheese sauce made with sharp or medium cheddar cheese
Chopped scallions and sour cream, if desired

1. Prepare pickled jalapenos and pickled red onions one day in advance according to recipe directions.

2. Prepare homemade cheese sauce according to recipe directions. Keep warm over low heat.

3. Trim sliced beef of large veins of fat. Discard the fat. Lay the strips of beef in a single layer on a cutting board, and slice crosswise into more bite-size pieces. Season with salt and pepper. Heat a large skillet over medium-high heat and add oil. When the skillet is hot, add the strips of beef. Do not move the beef; allow it to sear for about 2 minutes. Then stir it around so it browns on all sides. When the beef is finished browning, you may have a lot of fat in the skillet. If so, carefully pour almost all of the fat off. Then return the pan to the burner and continue to cook the beef. This second round of searing will get the beef nice and brown and caramelized. Continue to move the beef around the pan so it doesn’t burn or stick into one spot. When the beef looks nicely browned, turn the heat to low.

4. To build the nachos, layer tortilla chips on a large platter. Ladle on some of the cheese sauce, then add some of the beef. Then ladle on more cheese sauce, and add pickled red onions, pickled jalapenos, sour cream, and chopped scallions as desired. Serve warm and enjoy!

Jose Pistola’s Nachos

My close friend told me the other day that she’s tired of looking at my Instagram because all that’s ever on there is nachos.


I can’t help it though!  Nachos are my most favorite thing on the planet.  I’m pretty sure she was joking.  She loves me.  She’s not a meanie.

And then about an hour later I offered to make my pulled pork nachos for a little celebration we are having this weekend and she jumped at the chance.  Mmmhmm.  Yep.  I see how it is.

So it is with great hesitation (note sarcasm) that I am posting this recipe so soon after posting a different recipe for nachos just last week.  This recipe actually took a few tries for me to perfect.  It’s one of those things that looked so easy, but ended up being tricky to get just right.

My husband and I do this thing every once in a while where we send my daughter to have a sleepover at mom-mom’s and we head downtown and do some day-drinking and eating.  We have a drink (or two, or three!) and a snack at each place.  After four or five places we hop on the train home and fall into bed stuffed and gluttonous.

Jose Pistola’s is this awesome dive bar downtown with strong margaritas and good food.  These nachos were no exception.  Lately Aaron and I have been in the habit of leaving meat off of our nachos because then they are too filling.  So these nachos literally only have refried beans, cheese, pickled jalapenos, and pickled red onions on them.  So simple.  So easy to reproduce, right?  Nope!

I tried a couple different recipes for homemade pickled jalapenos and homemade pickled red onions before I got them right.  For these I turned to Pinterest of course.  And one thing that stumped us was how to make the refried beans so creamy?  For this I turned to Google.

The recipes for these three components are not mine!

The recipe for homemade pickled jalapenos belongs to Jules from Jules Food.  Thanks Jules!

The recipe for homemade pickled red onions belongs to Martha from A Family Feast.  Thanks Martha!

The recipe for creamy refried beans belongs to Michaela from An Affair From The Heart.  Thanks Michaela!

All of these recipes were so spot-on for the flavors I was looking for to build these nachos that I literally did not have to tweak them.  The only thing I did that wasn’t specifically mentioned was for the refried beans, I used chipotle Tabasco instead of regular Tabasco (because seriously if you guys haven’t bought yourselves a bottle of chipotle Tabasco yet I’m not sure we can be friends.  Get on that!).

I know what you’re thinking.  WHY SO MUCH WORK FOR NACHOS.  Because if you love nachos like I do, no amount of work is too great.  Duh.

Make these nachos.

Jose Pistola's Nachos

Jose Pistola’s Nachos

1 recipe homemade pickled jalapenos
1 recipe homemade pickled red onions
1 recipe creamy refried beans (I recommend using chipotle Tabasco to spice these up, as much as you want!)
4oz shredded Monterey Jack cheese
4oz shredded cheddar cheese
Thick sturdy tortilla chips, like Mission brand
Minced cilantro, if desired for topping
Sour cream, if desired for dipping

1. Remove some of the pickled jalapenos and pickled red onions from their jars to drain a bit on a paper towel. Blot the tops dry with another paper towel. Set aside.

2. Preheat broiler to high. Spread tortilla chips on a cookie sheet in a single layer. Pour refried beans on top. Top with shredded cheeses. Put into the broiler and keep an eye on them. Remove when the cheese has melted, about 3-5 minutes.

3. Top with jalapenos, onions, and cilantro. Drizzle with sour cream if desired, or put sour cream into a bowl and dip as desired.

Pulled Pork Nachos

Hey guys.


I don’t even think I can tell y’all just how good things have been in the past week.  I have a new boss at work.  And the meetings and discussions I’ve had since he’s stepped into place have been so productive and motivational and for the first time in a real long time, I have hope for a good and positive future there.  I am so excited to go to work now.  And I come home happy and relieved.  The pall has been lifted.  The cancer is gone.  Things are finally looking up.

So now that my mind isn’t in such a rut, I hope to be a bit more active here.

Blogging is hard work you know.

But eating isn’t.  🙂

By now you all know that nachos are pretty much my favorite food ever.  And I’ve sort of embarked on a quest to recreate my favorite nachos from my favorite restaurants.  I’ll be working on this throughout the rest of the year probably.  I already nailed down one and will post it soon.  But I have two others on deck I’m getting ready to tackle.

You really don’t have to twist my arm to make nachos.

Or eat them.

So today I’m sharing with you something I threw together a couple of years ago that turned out really good.  We had a bunch of leftover BBQ pulled pork and I thought WHY NOT MAKE NACHOS WITH IT?!

And then I thought, I should make some nice fresh pico to balance out the heaviness of the pork AND ADD SOME DICED AVOCADO TO THE PICO BECAUSE EVERYTHING IS BETTER WITH AVOCADO.  (And bacon.)

I was so pleased with how these turned out, and when I made them again recently, they are addictive and I could not stop eating them.  I would say that it’s worth it to make a whole dang butt of pulled pork just so you have leftovers to make these nachos.

Or maybe you make a whole dang butt of pulled pork to make nachos and have leftovers for sandwiches.

Either way.  Go forth and nomz!

Pulled Pork Nachos

1 cup leftover pulled pork (see note 1)
1 recipe cheese sauce (see note 2)
1 recipe pico de gallo
1/2 avocado, diced
Tortilla chips

Pickled jalapenos
Fresh minced cilantro
Sour cream
Sliced scallions

1. Preheat oven to 250 degrees F. Warm the leftover pulled pork in a saucepan over low heat, until warm throughout.

2. Add the diced avocado to the pico de gallo and stir to combine.

3. On an oven-safe platter, spread the tortilla chips in an even layer. Warm the platter of chips in the oven for about 5 minutes. Remove from oven.

4. Build the nachos: Ladle cheese sauce over the chips. Then add the warm pulled pork. Add some more cheese sauce if desired (and you should desire). Then layer on all the toppings – the avocado pico, pickled jalapenos, cilantro, sour cream, and scallions. Serve warm and devour!

** NOTES **
1. For a quick recipe for pulled pork: Season a pork shoulder or pork butt liberally with salt and pepper on all sides. Place into a slow cooker and add enough water or chicken stock to almost cover. Cook on low for 8 hours. When finished, remove from the slow cooker and shred. Add the shredded pork to a saucepan and pour in some of your favorite barbecue sauce. Stir to combine over medium-low heat. Add as much barbecue sauce as you want and serve on hamburger rolls. And use the leftovers for nachos, duh.

2. For this recipe I used pepper jack cheese in place of cheddar or plain jack; I liked the added heat to balance out the sweet of the pork. For additional heat, add Tabasco or Chipotle Tabasco (which is the greatest thing since sliced bread).