|YIELDS: 8 Servings||PREP TIME: 15 mins||COOK TIME: 10 mins||TOTAL TIME: 25 mins|
2 cups shredded cheddar
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 lb Smoked pork (or any leftover smoked meat you have on hand)
2 avocados, cubed
½ cup fresh corn off the cob
1 small zucchini, diced
4 tbsp butter
4 tbsp flour
2 cups milk
2 cups shredded cheese (Monterey Jack, smoked gouda, queso, something other than cheddar)
Splash of white wine (optional)
1 pinch black pepper
1 pinch nutmeg
Pico de gallo
Sliced jalapenos or poblanos
Thinly sliced radishes
Large baking sheet
Large tin can with top and bottom removed
- Preheat your oven's broiler.
- Lay out all ingredients for the nachos on a large sheet pan and cover with plenty of shredded cheese. (Go light on the BBQ sauce as you don't want to overpower it.)
- Place under the broiler until the cheese is melted and the chips have started to brown.
- To make the cheese sauce, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.
- Slowly whisk in the milk and stir until thickened.
- Remove from heat and whisk in the cheese, wine, and seasonings.
- To assemble, place a tin can mold (a large tin can/coffee can with the top and bottom removed) on a large plate and pour a small amount of cheese sauce on the bottom.
- Use tongs to begin added the chip mixture. When the can is about halfway filled with nachos, add more cheese sauce.
- Fill with the remaining chips and top with the remaining cheese sauce.
- Add your final toppings (pico de gallo, jalapenos, etc.) then slowly slide the tin can off and show off your amazing tower of nachos! Enjoy!