Smokestack Nachos Recipe
Pulled pork layered between corn tortilla chips, ancho chile sauce, fried onions, jalapeños, cheese, and red chile sour cream
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Red Chile Sour Cream
In a small bowl, mix the sour cream with red chile powder until well combined. Set aside.
- 2
Layer the Nachos
Preheat the oven to 350°F (175°C). On a large baking sheet, spread half of the corn tortilla chips in an even layer. Top with half of the pulled pork, half of the ancho chile sauce, half of the fried onions, half of the jalapeños, and half of the shredded cheese.
- 3
Bake the Nachos
Repeat the layering process with the remaining ingredients. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- 4
Serve
Remove from the oven and drizzle with the red chile sour cream before serving.