Kitchen Kouture King Kong Nachos |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is my version of Chacho's King Kong Nachos. I use the frozen leftovers from my /recipe/tamaras-carnitas-477187. or /recipe/kitchen-kouture-whole-chicken-4882. I like to serve this with my /recipe/kitchen-kouture-loco-avacado-sauce-487814. Ingredients:
1 1/2 lbs pork (carnita) or 1 1/2 lbs chicken |
1 lb fat free velveeta mexican cheese |
8 ounces fat free cream cheese |
8 ounces fire-roasted tomatoes (kroger) |
4 ounces green chilies, diced |
1 green onion, large, chopped |
3 jalapenos, with seeds and chopped |
3 tablespoons garlic, minced |
1/2 bunch cilantro, chopped |
8 ounces refried beans, can |
1 tablespoon butter |
1 teaspoon garlic salt |
tortilla chips |
jalapeno, nacho |
mortons nature seasoning |
Directions:
1. Cheese Dip:.
2. In a sauce pan, mix all ingredients together.
3. Stir on low heat till fully melted.
4. Turn off heat and let dip sit 1 hour to thicken.
5. Beans:.
6. In a microwave dish, mix beans, butter, and garlic salt.
7. Microwave till warm and mix well.
8. Nachos:.
9. On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
10. Bake on 350 degrees for 15 minutes.
11. Serve with salsa or avacodo dip.
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