Monday, May 22, 2017

What's for Dinner? Chile Verde Sheet Pan Nachos

Nachos will be making frequent appearances on this blog. Surprise, surprise. It's not like it's my favorite food or anything. 😉 It's also such an easy one pan dinner - and so very yummy. I have yet to try a version on the grill. Maybe that will be one of my goals this summer.



This version utilizes leftover pork carnitas. You can also buy some at your local supermarket in the deli section. I forget the brand just now, but they may even have a chile verde version.



I used "Queso Quesadilla" shredded cheese which I think is just a blend of typical cheeses used in Mexican food that melt well. You can also use Mexican blend or Monterey Jack shredded cheese. A must have ingredient for this pan of nachos is Cotija cheese. I grated some to melt with the Quesadilla cheese. I also grated some on top right before serving. It adds so much flavor.



After the nachos were done baking, I drizzled on green enchilada sauce and sour cream.



Then I sprinkled the whole pan with 1/2 a small can of jalapeños, green onions, and cilantro.

If there was such a thing as an all star hall of fame for nachos, this version would definitely make the cut.


Chile Verde Sheet Pan Nachos

INGREDIENTS
1 bag corn tortilla chips
1 8 oz bag Queso Quesadilla shredded cheese or Mexican Blend or Monterey Jack
1/4 cup grated Cotija cheese, plus 1 or 2 Tbsp to be sprinkled on top
1 1/2 cups shredded pork carnitas
1 10 oz can green enchilada sauce or chile verde sauce
1/3 cup sour cream
2 oz canned jalapeños (that's 1/2 of a 4 oz can)
1/4 cup sliced green onions
1/4 cup chopped cilantro

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Line a large sheet pan with parchment paper and add a layer of corn chips.
3. Top with the whole bag of Queso Quesadilla and 1/4 cup Cotija.
4. Add shredded carnitas and bake about 10 minutes until cheese is good and melty.
5. Drizzle on about 3/4 of the can of green enchilada sauce and the sour cream.
6. Top with 2 oz canned jalapeños, green onions, and cilantro.
7. Sprinkle with 1 or 2 Tbsp Cotija.
8. Serve with a huge smile.


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