Redneck Nachos Recipe

Smoky.Ribs's picture

Apr. 11, 2014

Another great recipe to use your left over pulled pork in. Makes a fantastic party food, tailgating food, football food, or you can just make a meal out of this!

Ingredients

For potato chips
Russet potatoes 5 , sliced 1/8 inch thick with a mandolin
Water 2 Quart
White distilled vinegar 2 Tablespoon
Oil 4 Cup (64 tbs) (For deep frying)
Salt & pepper To Taste
Other ingredients
Grapeseed oil 1 Tablespoon
Onion 1 , sliced
Bacon 6
Pulled pork 1 Cup (16 tbs)
Salt & pepper To Taste
Cajun sauce 1/4 Cup (4 tbs) (Frog Bone)
Grated sharp cheddar cheese 1/2 Cup (8 tbs)
Grated colby cheese 1/2 Cup (8 tbs)
Cajun pepper sauce 1 Teaspoon
Chopped spring onions 1 Tablespoon

Directions

GETTING READY

1. Soak potato slices in ice cold water for some time.

2. Take 2 quarts of water and put 2 tablespoon of distilled white vinegar to it. Bring water to a boil.

3. Throw in the potato slices in boiling water and cook exactly for 3 minutes.

4. Drain the potatoes and lay them on paper towel, wipe them dry.

 

MAKING

5. Heat oil in a deep pan to about 325 F. Deep fry the potatoes until the bubbles have all subsided and the potatoes are done.

6. Season with salt and pepper and put them aside.

7. Caramelise onions in a skillet in a little bit vegetable oil. Season with salt and pepper. Set it aside.

8. Render bacon on a medium low heat in a pan. Remove bacon. Add pulled pork in the same pan and crisp it up in the bacon grease. Chop the bacon into small pieces and set it aside.

9. Add caramelised onions to the pulled pork. Mix it well. Pour cajun sauce and blend it well. Set it aside.

10. Line a cookie sheet with a parchment paper and spread the potato chips over it.

11. Spread pork over the potato chips. Generously sprinkle sharp cheddar over one half of the pork layered chips and colby cheese over the other half.

12. Garnish with bacon bits and jalapeno slices. 

13. Grill in a preheated oven at 350 F, until all the cheese has melted and is bubbly. Pull nachos out of the oven at this stage.

14. Take sour cream in a piping bag and decorate all over. Sprinkle chopped green onions over the top. Drizzle some frog bone cajun pepper sauce over the top.

 

SERVING

15. Serve in the platter. Enjoy!!

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 467Calories from Fat 283

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 515 mg21.46%

Total Carbohydrates 27 g9%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet