Name: Sunny's Cubano Nachos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Cuisine: cuban
Ingredients: One 13- to 16-ounce bag white corn tortilla chips; 2 dill pickle spears, chopped; 1 whole pickled jalapeno (or 8 to 10 slices), chopped; 1 fresh red jalapeno, or other in-season red hot chile pepper, seeded and chopped; 10 ounces lager; 1 teaspoon all-purpose meat seasoning blend, preferably Goya Adobo; 8 ounces shredded Monterey-Pepper Jack cheese blend; 8 ounces shredded Swiss cheese; 1/2 cup lager; 1/4 cup yellow mustard; Freshly ground black pepper; 8 ounces deli ham, sliced paper thin, then gently chopped or torn; 8 ounces cooked deli pork roast, sliced paper thin, then gently chopped or torn

Directions

Watch how to make this recipe.

For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.

Sunny's Cubano Nachos

Ingredients

Chips:

Pickled Topping:

Cheese Sauce:

Meat:

Directions

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