Nachos Blancos

Name: Nachos Blancos
Cuisine: American
Ingredients: Approximately 36 large tortilla chips; 2 cups grated Monterey Jack cheese (8 ounces); ⅓ pound sliced bacon or chorizo (optional), fried and crumbled; ⅓ pound sliced bacon or chorizo (optional), fried and crumbled; 1 medium red onion, chopped; 4 to 6 fresh or pickled serranos or jalapeños, seeded and minced; 4 to 6 fresh or pickled serranos or jalapeños, seeded and minced; 4 to 6 fresh or pickled serranos or jalapeños, seeded and minced; Sour cream; Sauce Olé

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Gooey with molten strings of mild cheese and punctuated with spicy toppings, an authentic nacho bears little resemblance to the popular ballpark variety awash in an ugly orange sauce. Smoking the nachos adds an extra dimension to the snack, making grocery-store tortilla chips taste of fresh-roasted corn.

Ingredients

Approximately 36 large tortilla chips
2 cups grated Monterey Jack cheese (8

Americas
United States
Snack

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Arrange the tortilla chips on a foil-covered baking sheet or smoke-proof platter. Scatter the cheese, meat (if you wish), onion, and chiles over the chips.
Place the nachos in the smoker. Cook until the cheese is well melted, 10 to 20 minutes. Serve immediately with sour cr