Redneck Nachos Recipes

THE ORIGINAL BBQ NACHOS

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.

EMERIL'S SHREDDED CHICKEN NACHOS

Steps:

• In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
• Season the chicken pieces with the chili powder and salt and toss the evenly coat.
• Add the chicken to the pan and sear for 3 minutes per side.
• Add the onions to the pan and sauté for another 3 minutes.
• Add the garlic to the pan and sauté for 1 minute.
• Pour the chicken stock over the chicken and bring to a boil.
• Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
• Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
• Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
• Set aside as you prepare the nachos.
• In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
• Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
• While whisking constantly, add the milk in a steady stream.
• Add the green chilies and bring the sauce to a boil.
• Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
• Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
• Cover and remove from the heat.
• Preheat the oven to 400 degrees F.
• In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
• Top with half of the chicken, and half of the Monterey Jack cheese.
• Top with the remaining tortilla chips and chicken.
• Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
• Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
• Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.

TATER TOTS® NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato nuggets in a single layer on a baking sheet.
• Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
• Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
• Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

PULLED PORK NACHOS

Steps:

• In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks., Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.