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Delicious Pot Roast Nachos Recipe

  • 4servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 each 8 inch tortillas cut into quarters and fried

  2. 2 cups leftover pot roast (rough chopped)

  3. 1 cup chili aioli (see below)

  4. 1 cup peppers , sliced and sauteed

  5. 1 cup yellow onion , sliced and sauteed

  6. 3 cups shredded cheddar or mixed cheese

  7. For the chili Aioli:

  8. 1 jalapeño, seeded and diced

  9. 1 serrano chili , diced

  10. 1 tsp. red pepper flakes

  11. 1 tsp. minced garlic

  12. 1/4 cup lemon juice

  13. 1/2 cup mayonnaise

  14. 1-2 Tbsp. canola oil

  15. sugar , to taste

  16. salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. Lay tortillas flat on a baking sheet spoon 1 tablespoon of chili aioli on each chip divide the peppers and onions on all the chips divide the pot roast on all the chips divide the cheese on all the chips broil until cheese is melted (about 5 minutes)

  2. top with salsa and green onions and serve For the Chili Aioli:

  3. • In a food processor, combine the jalapeño, Serrano chili, red pepper flakes, and garlic until finely minced. Add the lemon juice and mayonnaise.

  4. • Gradually add the canola oil until the mixture is slightly thinner than mayonnaise. Season with the sugar, salt, and pepper.

  5. • Refrigerate until ready to use.

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