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Tin Can Nachos

Tin Can Nachos

Tin Can Nachos | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Gather the family 'round for this awesome tower of tin can nachos! An interactive meal and a great way to sneak some veggies in!

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Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 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 jalapenos or poblanos
 thinly sliced radishes
 cilantro
 pickled onions
 Mexican crema

Prepare the Nachos
1

Preheat your oven's broiler.

2

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.)

3

Place under the broiler until the cheese is melted and the chips have started to brown.

Make the Cheese Sauce
4

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.

5

Slowly whisk in the milk and stir until thickened.

6

Remove from heat and whisk in the cheese, wine, and seasonings.

Assemble the Nachos
7

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.

8

Use tongs to begin added the chip mixture. When the can is about halfway filled with nachos, add more cheese sauce.

9

Fill with the remaining chips and top with the remaining cheese sauce.

10

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!

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 jalapenos or poblanos
 thinly sliced radishes
 cilantro
 pickled onions
 Mexican crema

Directions

Prepare the Nachos
1

Preheat your oven's broiler.

2

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.)

3

Place under the broiler until the cheese is melted and the chips have started to brown.

Make the Cheese Sauce
4

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.

5

Slowly whisk in the milk and stir until thickened.

6

Remove from heat and whisk in the cheese, wine, and seasonings.

Assemble the Nachos
7

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.

8

Use tongs to begin added the chip mixture. When the can is about halfway filled with nachos, add more cheese sauce.

9

Fill with the remaining chips and top with the remaining cheese sauce.

10

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!

Tin Can Nachos

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