Nachos

The Back Story

WHAT TO GET

½ red onion, thinly sliced

low fat cheddar cheese, grated

1 jalapeno, small diced

1 lime, sliced in half and grilled flesh-side down

1 2 pound prepared beef brisket, thinly sliced

⅓ cup smoky bbq sauce

1 package corn tortillas, circles cut into 6 triangles

⅓ bunch cilantro leaves1 small diced tomato

¼ cup scallions sliced

 

WHAT TO DO

1.    preheat oven to 400 degrees

2.   preheat medium pot of vegetable oil to 375 degrees

3.   submerge corn tortilla triangles in oil until golden brown

4.   remove tortillas and transfer to blotting paper, then toss in salt in mixing bowl

5.   in large baking pan, evenly spread a layer of corn tortillas

6.   evenly spread layer of brisket

7.   evenly spread layer of cheddar and queso fresco

8.   evenly spread layer of scallions, chives, and cilantro

9.   evenly spread layer of red onion slices, diced tomato, charred jalapeno

10. repeat steps 5-8

11. drizzle bbq sauce on top nachos

12. squeeze charred limes on top nacho pile

13. bake for 3-5 minutes

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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