FEATURED PRODUCTS
INGREDIENTS
NACHOS
- 1 lb. pulled pork
- 1 bag tortilla chips
- 1 can black beans, strained
- 2 cups shredded cheddar cheese
- 1 cup guacamole
- 1 cup sour cream
- ½ cup pickled jalapenos
- ¼ cup minced cilantro
- 1 cup cheese dip
SALSA
- 6 tomatoes
- 4 jalapeño peppers
- 8 cloves garlic
- 1 red onion
- 3 scallions
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- ½ tbsp black pepper
- 2 tbsp kosher salt
- 1 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
- 1 tbsp chili powder
- 1 tbsp cumin
DIRECTIONS
- Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
- Place the whole tomatoes, jalapenos, onion, and scallions directly on the grid and grill until there are char marks. Remove from the EGG and cut all of the vegetables into smaller pieces and put in the blender. If a milder salsa is desired remove the seeds from the jalapeno peppers. Add the garlic, lime juice, cilantro, pepper, salt, Ancho Chili & Coffee Seasoning, chili powder and cumin to the blender. Blend until desired texture. Add more salt to taste.
- Add the tortilla chips to the cast iron skillet and top with pulled pork, beans, cheese and pickled jalapenos. Place on the EGG for 5-7 minutes or until the shredded cheese has melted. While the nachos are on the EGG, add cheese dip to the saucepot and place in the EGG to heat.
- Remove nachos and cheese dip from the EGG. Pour the cheese dip all over the nachos, top with guacamole, sour cream and fire-roasted salsa. Garnish with cilantro. Enjoy!
Courtesy of Big Green Egg.