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Ingredients Jump to Instructions ↓

  1. 1 large bag tortilla chips

  2. 1 can refried beans

  3. 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken

  4. 1 1/2 cups grated Pepper Jack cheese

  5. 1 1/2 cups grated Cheddar

  6. 3 jalapenos, thinly sliced or minced

  7. 1 bunch green onions , thinly sliced (both green and white parts)

  8. Guacamole, to taste

  9. 8 ounces sour cream

  10. Emeril's Southwest Essence, to taste

  11. 1 cup coarsely chopped fresh cilantro leaves

  12. 1 quart Homemade Salsa, recipe follows

  13. 3 large ripe tomatoes, roughly chopped

  14. 1/2 cup diced white onion

  15. 1/2 cup diced yellow bell pepper

  16. 1 jalepeno, stemmed, seeded, and minced

  17. 1 clove garlic , minced

  18. 2 limes, zested and juiced

  19. 2 tablespoons olive oil

  20. 2 tablespoons chopped cilantro leaves

  21. 2 teaspoons hot sauce

  22. 1/4 teaspoon cayenne pepper

  23. Salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole , sour cream, Essence and cilantro.

  3. Serve immediately with the Homemade Salsa.

  4. Combine all ingredients, and refrigerate for at least half an hour before serving.

  5. Yield: 1 quart

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