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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