This recipe is truly the one that launched our Sugar Taylor Sauce into the mass market, and even better, it's great to have the kids help make this one!
It's a beautiful dish; it's fun to make; and it's fun to share as a big appetizer for a party. Portion size isn't as important as just building this dish from the bottom up, so we'll go through the ingredients you'll need.
- Your favorite tortilla chip (our family favorite is Tostito's Scoops)
- Mexican finely shredded three cheese blend
- Shredded pulled pork, chicken, or ground beef
- Sugar Taylor Sauce
- sweet yellow onion
- green onions, sliced thin
- Handful of fresh or canned sliced jalapeno
- 2-3 Tablespoons of sour cream
Start by preheating your oven to broil. Wash and dice all of your veggies, so you can pop them on top at the end. I use half an onion, and a whole tomato with about 1/2 lb. of pulled pork on my favorite version. Use what you have in the pantry, because it tastes great with beef and chicken, too!
Cover the bottom of a large cast iron skillet (12-inch) with chips and cheese. Slide the skillet under the broiler and let it melt (usually about 2-3 minutes). Pull out and add a layer of meat being sure to cover all of chips. Make a cross-hatch pattern of Sugar Taylor Sauce on top of the meat layer. I sometimes add another layer of cheese. Then melt it under the broiler one final time.
Next, you'll add your veggie layer by spreading the tomatoes, onions, jalapeno and avocado on top of the skillet nachos. Carefully place large scoop of sour cream in the center.
Finish with one more dose of Sugar Taylor Sauce cross hatching again.
This dish gives you everything. A little sweet, a little heat, great meat, plenty of healthy veggies and a little crunch. It's the perfect dish for any party, but be careful, folks may try and steal your bottle of Sugar Taylor Sauce to be able to make their own!
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