Do you ever get into a full-blown food obsession? Like, you cannot stop thinking about said food and you must have it on a weekly or even bi-weekly basis? When a craving hits, there is nothing in this world that will satisfy it except the real deal? At your hungriest moments, said food is all you can freaking think about?…
OK, so remember how I told you earlier this week that I was going to share the most epic use for leftover pulled pork? Well, folks, here it is. Hopefully I didn’t oversell it.
I think it’s hard to oversell nachos. Especially these.
Luscious pulled pork covers a bed of crispy tortilla chips and is topped with bacon, avocados, those pickled red onions I went on and on about last time, runny-yolked eggs (holla!), and a heavenly spicy cheese sauce…um, yes. EPIC is definitely the right word.
These could be eaten for breakfast, brunch, lunch, dinner, or as a fun snack. I’m down with eggs as snacks. Let’s make it a thing. Or nachos for breakfast? Yes, that definitely needs to be a thing.
This idea first came to me when I was presented with cups upon cups of leftover pulled pork. We had had our fill of sandwiches within a day or two of first making them. I didn’t want to freeze the pork because it was too good to save for later. I ALMOST made enchiladas with them for Cinco de Mayo (which would have been equally as fab, I think) but made these nachos instead.
I knew I wanted the pork to be combined with something breakfast-y. That means eggs in my world. And bacon…because one type of pork just isn’t enough. You can never have enough pork. Plus tons of freshness from avocados and cilantro and lime wedges. And to tie it all together? CHEESE. Of course.
This cheese sauce is so simple yet so good. It’s creamy and sharp at the same time and harbors the awesome flavor and spice of jalapeño peppers. I like to drizzle it over everything before the nachos go in the oven to warm up, and then AGAIN when they come out piping hot. That way, you’re guaranteed to have super melty, gooey cheese. Which goes swimmingly with gooey egg yolk. Just sayin’.
My sister was helping me with the baby on the afternoon I decided to make these. While he took a nap, we devoured most of what is shown in these pictures. It was glorious. Gluttonous but glorious.
Which is exactly how eating nachos should be.
1 tablespoon butter
1 tablespoon flour
1 jalapeño pepper, diced
1 cup milk
1 cup shredded sharp cheddar
1 cup shredded sharp provolone
Salt and pepper, to taste
Leftover pulled pork
Crisped bacon bits
Jalapeños, sliced or diced
Fried or poached eggs
Melt the butter in a small pot and then add the jalapeño. Cook for a minute and then add the flour, stirring until mixed in well. Cook for another minute and then slowly whisk in the milk.
Cook, stirring frequently, until the mixture thickens and coats the back of a spoon. Add in the cheeses and stir until melted. Season, to taste, with salt and pepper. Keep warm.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the tortilla chips out in an even layer on the parchment and then layer the pulled pork, bacon bits, jalapeños, and pickled red onions on top.
Drizzle the assembled nachos with roughly half of the cheese sauce and then put in the oven for about 10 minutes, just to warm everything through. While the nachos are baking, fry your eggs to desired doneness and prep your fresh toppings (avocado, cilantro, and limes).
Take the nachos out of the oven and drizzle with additional warm cheese sauce. Top with the eggs, avocado, and chopped cilantro. Serve immediately with lime wedges and additional cheese sauce on the side.
I heart nachos. In any form, really. The more loaded, the better. I’m definitely guilty, though, of simply microwaving some tortilla chips topped with cheese. Tell me I’m not the only one? When in need…
Anywho. These are my newest riff on classic nachos, and they are waaay better than the embarrassing microwaved version. I’m switching things up. First, I’m stealing the genius idea of using potato chips instead of tortilla chips as the base from Jessica. Heart her. I love the extra crisp and salt that they impart. Given what a salt fiend I am, I’m losing my mind over this idea. There is nothing better than a salty, super crispy potato. Fries are my favorite carb of all time. Kettle-cooked chips may be a close second.
Second, I’m throwing buffalo chicken on top instead of more standard fare such as beef, beans, or regular ol’ chicken. I’ve already ranted on and on about my buffalo chicken obsession. I’ll spare you this time…but the struggle to stop making buffalo chicken everything is REAL.
Third, I’m drizzling everything with a creamy bleu cheese sauce. YUM. So perfect with buffalo chicken. AND, as it happens, so perfect with potato chips.
These just might be the absolute perfect snack for the Super Bowl this weekend. We’ve got nachos. Check. We’ve got buffalo chicken. Check. We’ve got loads of cheese. Check. And we’ve got a plate overflowing with a fun, festive snack. Check.
All these require is an icy cold beer or margarita. And maybe some napkins. Because look at that gooey cheeeese.
These nachos and the blood orange wings I shared earlier this week will definitely be repeat offenders in our house….is it bad if I make them multiple times in one week?
‘Cause I kinda wanna.
2 tablespoons butter
1 shallot, finely minced
1 garlic clove, grated or pressed
2 tablespoons flour
1 cup whole milk
1 cup crumbled bleu cheese
2 chicken breasts
2 tablespoons melted butter
3 tablespoons buffalo sauce
2 tablespoons of the bleu cheese sauce
2 teaspoons white wine vinegar
Salt and pepper
The cooked buffalo chicken breasts, chopped or shredded
The bleu cheese sauce
Kettle-cooked potato chips
Shredded cheddar cheese
Finely chopped celery
Plain Greek yogurt (or sour cream)
Sweat the shallots in the butter in a small saucepan until soft and translucent, about 3 minutes.
Sprinkle the flour over the shallots and cook for a minute or two, stirring frequently.
Slowly whisk in the milk and bring to a gentle simmer, stirring frequently.
Once it has thickened, whisk in the bleu cheese. Stir until the cheese is melted. Season, to taste, with salt and pepper. Keep warm until serving time.
Preheat the oven to 400°F and spray a 9 x 13-inch baking dish with cooking spray. Season the chicken breasts with salt and pepper and place in the dish.
Whisk together the melted butter, buffalo sauce, bleu cheese sauce, and vinegar in a bowl and pour over the chicken.
Flip the chicken to coat in the sauce and then place in the oven for 25 minutes. Remove from oven, allow to cool, and then chop or shred.
Line a rimmed baking sheet with parchment paper and then spread the potato chips out in an even layer. Top with the chicken, shredded cheddar, scallions, celery, a drizzle of buffalo sauce, and a drizzle of the bleu cheese sauce.
Place in the oven for 5 minutes, or until everything is warmed through and the cheddar has melted. Serve immediately while warm with additional bleu cheese and buffalo sauces on the side.