Nachos With Bbq Rubbed Corn Tortilla Chips And Home Team Death Relish Recipes

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THE ORIGINAL BBQ NACHOS

Provided by Food Network

Categories     appetizer

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 23



The Original BBQ Nachos image

Steps:

  • Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
  • Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
  • Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
  • Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
  • Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
  • Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
  • Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds Pulled Pork Shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
One 8-pound Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey Jack cheese
One 14-ounce can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

NACHO BITES

Provided by Food Network

Categories     appetizer

Time 8h30m

Yield 20 servings

Number Of Ingredients 14



Nacho Bites image

Steps:

  • Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
  • In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
  • Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.

20 tortilla scoop chips
Refried Beans, recipe follows
Store-bought or homemade pico de gallo, for topping
Chipotle Cashew Cream, recipe follows
Pickled jalapenos, for garnish
Two 15-ounce cans black beans
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt
1 cup raw cashews, soaked in water overnight and drained
1/2 cup fresh cilantro
1 teaspoon chipotle powder
Juice of 1 lime
Kosher salt

NACHOS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 3



Nachos image

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the whole tortilla chips in an ovenproof dish. Sprinkle over the cheese, add jalapeno slices of using and repeat the process until you have 3 layers. Bake until the cheese has melted.

1 bag white corn chips
3 cups freshly grated Monterey Jack cheese
1 jar jalapeno slices, optional

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