Sunny's Cubano Nachos
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 591
- Total Fat
- 33
- Saturated Fat
- 14
- Carbohydrates
- 41
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 85
- Sodium
- 856
- Total: 35 min
- Active: 35 min
Ingredients
Chips:
One 13- to 16-ounce bag white corn tortilla chips
Pickled Topping:
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
Cheese Sauce:
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
Meat:
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
- 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.