4 applewood-smoked bacon slices, cooked and crumbled
1 1/2 cups chopped plum tomato
1 cup diced avocado
1/2 cup chopped jicama
1/3 cup chopped onion
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
6 ounces sturdy tortilla chips (8 cups)
1 1/4 cups (5 ounces) shredded reduced-fat Colby and Monterey Jack cheese blend
1/4 cup chopped fresh cilantro
1 jalapeño pepper, thinly sliced
How to Make It
Preheat oven to 500°.
For meat, rub pork with 1 tablespoon oil, 1/4 teaspoon salt, and black pepper. Place pork in a shallow roasting pan coated with cooking spray. Bake at 500° for 23 minutes or until a thermometer registers 160°. Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups; place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic.
For beans, remove 2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Drop chiles through food chute with food processor on; pulse 3 times or until coarsely chopped. Add adobo sauce, water, and next 4 ingredients (through beans); process 5 seconds or until smooth. Stir in bacon.
For topping, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat.
Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro, and jalapeño. Serve immediately.
Bean mixture is a little spicy for all palettes. I made the recipe in stages over a period of 2 days. Consequently, merely broiling the nachos for 4 minutes wouldn't warm the ingredients so I baked them at 350 for 10-15 minutes before broiling.
Wonderful recipe~! it is time consuming, but well worth it. I've been preparing the pork ahead of time in the slow cooker, that helps. We've had this 3 times so far - the last time I forgot to buy chips so we spread the ingredients on Whole Wheat tortillas. Worked great & was even quicker.
This was tasty - I skipped the pork part and did only the beans and toppings. I really enjoyed the smoky/spicy flavor of the chipotle chilis.
It was a lot of work though for nachos. I would use more cheese and for our oven, broiling for 4 min was too long - it burned some of the chips.
I would make it for a party like super bowl, but not for an everyday meal.
These may be the best nachos I've ever had. Very interesting combination of flavors - the lime soaked pork worked well with the jicama/tomato/avocado salsa. Would be great to serve to guests. If you are looking for same old same old nachos, skip this. But if you want nachos with a lighter, more interesting twist, give these a try.
I liked this recipe. It definitely takes work, but I thought the payoff was worth it. I'm watching my calories and there's no way nachos would be on my menu without this makeover. I was worried the portion size would be too small, but we fed five and only ate about 2/3 of this recipe. (We also ate chicken tortilla soup.) My kids and husband all said they liked this recipe. The leftovers were good heated up in the toaster oven.
This recipe rocks the house!!! It is time intensive. I try to do as much ahead as possible, then put it all together and broil right before we want to eat. I actually added extra jicama and toned down the onion in the topping. I highly recommend it. It would be great for a party, too.
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