TRASH CAN NACHOS
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6 oz Tortilla Chips -
2 oz Hickory BBQ Sauce
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3 oz Cheddar Cheese, shredded
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1 oz FLAVORTOWN CREAMY JALAPEÑO SAUCE
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1 ea Jalapeño, sliced thin
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1 bunch Fresh Cilantro
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1 ea Taco Seasoning (optional)
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1 ea #10 can, top and bottom removed.
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2 oz Cheddar Cheese, shredded
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2 oz Smoked Gouda Cheese, shredded
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2 oz Provolone Cheese, shredded
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2 oz Velveeta Cheese
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2 tbsp Unsalted Butter
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1 tbsp AP Flour
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1 cup Whole Milk
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1 cup Heavy Cream
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1 tbsp Hot Sauce
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1 ea pinch Cayenne Pepper
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1 cup Black Beans (dry)
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1 ea Water (as needed)
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1 tbsp Chipotle in Adobo
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1 cloves Garlic, minced
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½ tbsp Kosher Salt
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4 ea Plum Tomatoes, diced
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2 tbsp Fresh Cilantro, chopped
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½ ea Red Onion, minced
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1 cloves Garlic, minced
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1 ea jalapeño (seeded), minced
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1 ea Lime, juiced
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½ tbsp Kosher Salt
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2-3 ea Grinds of Fresh Peppercorn
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1 lg Red Onion
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1 cup Water
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1 cup Red Wine Vinegar
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2 tbsp Kosher Salt
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2 tbsp Granulated Sugar
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1 tbsp Grenadine
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2 tsp Pickling Spice
TRASH CAN NACHOS
Ingredients
Directions
- For the Super Melty Cheese (SMC), melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes.
- Whisk in 1 cup each whole milk and heavy cream; bring to a boil.
- Add 2 ounces each grated mild cheddar, smoked Gouda, provolone, and Velveeta cheese. Whisk until melted.
- Stir in a pinch of cayenne and 1 tablespoon of hot sauce.
- Remove from the heat and keep warm.
- For the Black Bean Puree, rinse 1 cup of dried black beans, then soak in water overnight; drain.
- Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1 tablespoon of chipotle in adobo, 1 clove minced garlic, and 1/2 tablespoon kosher salt.
- Simmer until the beans are tender, about 1 hour, adding more water as needed.
- Using a hand blender, blend beans until barely puréed. Make sure not to over blend.
- For the pico de gallo, combine in a medium bowl 4 diced plum tomatoes, 2 tablespoons chopped cilantro, ½ minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of one lime, ½ teaspoon of kosher salt, and a few grinds of pepper.
- Cover and refrigerate for 1 hour and up to 3 days.
- Drain any excess liquid before serving.
- To make pickled red onion, add water, vinegar, salt, sugar, grenadine, and spices into a small sauce pot and bring to a boil.
- Julienne red onion into 1/8” pieces and place into a bowl or container.
- Pour hot liquid over onions and cover with plastic wrap.
- Allow it to cool to room temperature. Keep in refrigerator until ready to use.
- Preheat your oven to 450°.
- Season your tortilla chips with taco seasoning (optional) and lay them out on a sheet pan.
- Spoon a few ounces of black beans and then SMC.
- Top with a few handfuls of shredded cheddar cheese and then pulled pork.
- Drizzle a few ounces of FLAVORTOWN SMOKIN’ HICKORY BBQ SAUCE over top of everything.
- Place into the oven for 2-3 min or until cheese is melted and BBQ pork caramelized.
- Place the can on a large plate of platter and spoon 1 ounce of SMC on the bottom.
- Transfer the nachos from the sheet pan into the can in layers, gently pushing down to help them stick together.
- Drizzle with CREAMY JALAPEÑO SAUCE and then top with pico de gallo, jalapeño slices, pickled red onion, and cilantro sprigs.
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