Ingredients
- 1 lb. pulled pork
- 1 bag tortilla chips
- 1 can black beans, strained
- 2 cups shredded cheddar cheese
- 1 cup guacamole
- 1 cup sour cream
- ½ cup pickled jalapenos
- ¼ cup minced cilantro
- 1 cup cheese dip
Salsa Ingredients
- 6 tomatoes
- 4 jalapeño peppers
- 8 cloves garlic
- 1 red onion
- 3 scallions
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- ½ tbsp black pepper
- 2 tbsp kosher salt
- 1 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
- 1 tbsp chili powder
- 1 tbsp cumin
Instructions
Equipment
Big Green Egg Cast Iron Skillet
Big Green Egg Cast Iron Sauce Pot
Method
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
Add the tortilla chips to the cast iron skillet and top with pulled pork, beans, cheese and pickled jalapenos. Place on the EGG for 5-7 minutes or until the shredded cheese has melted. While the nachos are on the EGG, add cheese dip to the saucepot and place in the EGG to heat.
Remove nachos and cheese dip from the EGG. Pour the cheese dip all over the nachos, top with guacamole, sour cream and fire-roasted salsa. Garnish with cilantro. Enjoy!