Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 9 2024
Ballpark At Home - Cubano Nachos
Image From foodnetwork.com
Chips:
One 13- to 16-ounce bag white corn tortilla chips
Pickled Topping:
2 dill pickle spears, chopped
1 whole pickled jalapeno (or 8 to 10 slices), chopped
1 fresh red jalapeno, or other in-season red hot chile pepper, seeded and chopped
Cheese Sauce:
10 ounces lager
1 teaspoon all-purpose meat seasoning blend, preferably Goya Adobo
8 ounces shredded Monterey-Pepper Jack cheese blend
8 ounces shredded Swiss cheese
Meat:
1/2 cup lager
1/4 cup yellow mustard
Freshly ground black pepper
8 ounces deli ham, sliced paper thin, then gently chopped or torn
tap here
8 ounces cooked deli pork roast, sliced paper thin, then gently chopped or torn (better yet, cook some pork shoulder in a pressure cooker. Freeze in vacumn bags for individual meal portions)
For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.