Carnitas Skillet Nachos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: Serves 4-5
INGREDIENTS
1 package Small Old El Paso Flour Tortillas
2 cups homemade Carnitas
4 ounces Monterey jack cheese, freshly grated
For the Queso:
1 tablespoon butter
1 garlic clove, minced or pressed
1 tablespoon flour
1/2 cup milk
4 ounces monterey jack cheese, freshly grated
salt + pepper
For the Mango Avocado Salsa:
1 ripe mango, peeled, seeded, diced
2 green onions, finely sliced
1/4 cup fresh lime juice
1 jalapeño chili, minced
1-2 avocados, peeled, seeded, diced
For Garnish:
Cilantro
Jalapeno
Cherry tomatoes
INSTRUCTIONS
For the Tortillas
Cut the tortillas into 6 triangles each. Add about 1 cup of grapeseed or vegetable oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are golden and crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt and repeat for the remaining tortilla wedges.
For the queso:
Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.
For the Mango Avocado Salsa:
Combine the diced mango, green onion, lime juice, jalapeño and avocados in a medium bowl. Toss to combine and season with salt and pepper.
Using 4-5 small cast iron skillets, layer a handful of the tortilla chips and top them with the carnitas and shredded Monterey jack. Stick the skillets into a 350 degree oven to melt the cheese. Once melted, remove and drizzle with the queso. Then, sprinkle with the mango avocado salsa, cilantro, jalapeños, cherry tomatoes.