Rednexican Nachos Recipe
smoked chicken, pulled pork or chopped brisket +2 poblano queso, black beans, corn, jalapeno, cilantro, tin roof
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Ingredients
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Meat
Cheese Sauce
Toppings
Sauce
Method
Preparation
- 1
Prepare the Meats
In a medium bowl, combine the smoked chicken, pulled pork, and chopped brisket. Mix well and set aside.
- 2
Make the Poblano Queso
Roast the poblano peppers over an open flame or under a broiler until charred. Place the charred peppers in a bowl and cover with plastic wrap for about 10 minutes to steam. After steaming, peel off the charred skin, remove seeds, and chop the peppers.
- 3
Create Cheese Sauce
In a saucepan over medium heat, combine the cream cheese, cheddar cheese, and milk. Stir until melted and smooth. Add the chopped poblano peppers, garlic powder, onion powder, salt, and pepper. Mix well until everything is combined and heated through.
Assembly
- 4
Layer the Nachos
On a large serving platter, spread out a layer of tortilla chips. Top with the prepared meat mixture, black beans, corn, and jalapenos.
- 5
Add the Cheese Sauce
Drizzle the warm poblano queso over the layered nachos, ensuring even coverage.
- 6
Garnish and Serve
Sprinkle chopped cilantro over the top and serve immediately with a side of tin roof beer for dipping.
