Memphis-style Loaded Nachos

By Matt Preston and Michelle Southan

Cooking Memphis-style loaded nachos step by step details? If you are looking cooking tips for Memphis-style loaded nachos you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Take a few shortcuts with this quick and easy pulled pork and jalapeņo nacho recipe.

All you have to do is throw all your ingredients of Memphis-style Loaded Nachos

  1. 275g pkt slow-cooked pulled pork
  2. 200g blue corn & quinoa chips
  3. 160g (2 cups) coarsely grated vintage cheddar
  4. 2 green shallots, thinly sliced
  5. 1 fresh green jalapenu0303o, thinly sliced
  6. 35g (1 u20444 cup) pickled jalapenu0303os, sliced
  7. Sour cream, to serve
  8. Fresh coriander leaves, to serve
  9. 150g (1 u20442 cup) Heinz Tomato Ketchup
  10. 2 tablespoons dark brown sugar
  11. 60ml (1 u20444 cup) water
  12. 1 tablespoon Worcestershire sauce
  13. 2 teaspoons smoked paprika

The instruction how to make Memphis-style Loaded Nachos

  1. For the sauce, place all the ingredients in a saucepan. Bring to a simmer over low heat. Gently simmer, stirring constantly, for 10 minutes until sauce thickens slightly (be careful not to let the sauce burn).
  2. Meanwhile, heat the pork following the packet directions.
  3. Preheat a grill on medium. Place the corn chips on a large baking tray. Sprinkle with the pork and cheddar. Grill for 5 minutes or until the cheese melts.
  4. Drizzle with a little barbecue sauce and sprinkle with the shallot and fresh and pickled jalapenu0303o. Top with a dollop of sour cream and scatter with coriander. Serve with the remaining barbecue sauce on the side.

Nutritions of Memphis-style Loaded Nachos


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