TIN CAN NACHOS
Jason Glover
8
15 minutes
10 minutes
746
Gather the family 'round for this awesome tower of tin can nachos! An interactive meal and a great way to sneak some veggies in!
Ingredients
- Tortilla chips
- 2 cups shredded cheddar
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 lb Smoked pork (or any leftover smoked meat you have on hand)
- 2 avocados, cubed
- ½ cup fresh corn off the cob
- 1 small zucchini, diced
- BBQ sauce
Cheese Sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 2 cups shredded cheese (Monterey Jack, smoked gouda, queso, something other than cheddar)
- Splash of white wine (optional)
- 1 pinch black pepper
- 1 pinch nutmeg
Optional Toppings
- Pico de gallo
- Sliced jalapeños or poblanos
- Thinly sliced radishes
- Cilantro
- Pickled onions
- Mexican crema
Tools
- Cutting board
- Knife
- Large baking sheet
- Saucepan
- Large tin can with top and bottom removed
Directions
- Preheat your oven's broiler.
- Lay out all ingredients for the nachos on a large sheet pan and cover with plenty of shredded cheese. (Go light on the BBQ sauce as you don't want to overpower it.)
- Place under the broiler until the cheese is melted and the chips have started to brown.
- To make the cheese sauce, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.
- Slowly whisk in the milk and stir until thickened.
- Remove from heat and whisk in the cheese, wine, and seasonings.
- To assemble, place a tin can mold (a large tin can/coffee can with the top and bottom removed) on a large plate and pour a small amount of cheese sauce on the bottom.
- Use tongs to begin added the chip mixture. When the can is about halfway filled with nachos, add more cheese sauce.
- Fill with the remaining chips and top with the remaining cheese sauce.
- Add your final toppings (pico de gallo, jalapenos, etc.) then slowly slide the tin can off and show off your amazing tower of nachos! Enjoy!
