Sometimes we reserve Fridays for a pizza night, but sometimes we switch and do nachos! I love nachos! If I could only have one food for the rest of my life, it would probably be nachos. Chips, cheese and salsa are basically my go-to snack so this way I get to dress them up a bit more. Beans, peppers, olives oh my!
I found these Maui Baby Nachos and knew that they might be my new best friend. I wrote down the ingredients so I could grab everything I needed the next time I was at the store.
This Pina Colada sauce is pretty amazing. I wasn't sure how I was going to like it on nachos, since it is pretty sweet. And while I liked it, and would make it again, my family felt a little different. They didn't hate it, but it was just a little too different for them. It might have helped had I told them it had a sweet sauce, but I didn't, so it was unexpected and they weren't into it.
Start with layering your chips
Add on the pork
Then add your heated kidney beans
Add the shredded cheese
Add sautéed peppers and olives, then broil.
- 1 Pork Butt (3-4lbs)
- 2 cans Pinto Beans, drained, rinsed, and heated until warm
- 8 oz Colby Jack Cheese
- Tortilla chips (1 bag)
- 2 peppers, chopped
- Olive Oil
- Pina Colada Sauce
Pina Colada Sauce:
- 8 oz can crushed pineapple
- 2/3 C. Cream Of Coconut
- 1/3 C.Sour Cream
- Rub the pork with olive oil and sea salt and cook in a crockpot for 8 hours on low
- Shred pork roast
- Make sauce in a small bowl. Mix together the cream of coconut, pineapple, and sour cream. Set aside.
For the Nachos
- In a skillet heat to medium and add olive oil. Add the peppers and saute until tender.
- Heat the oven to Broil.
- Put the chips on baking mat on a baking sheet.
- Put the pork over the chips
- Top with beans, pina colada sauce, pepper and cheese.
- Put in the oven for about 2 minutes, until cheese is melted.
Enjoy your amazing nachos!
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