|Competition Barbeque Team|
Ultimate NachoesNachoes are one of my favorite vices. In addition to a pirate's quest for booty, the search for the "Ultimate" Nacho ranks high on my list. Like many things, there are no bad nachos but I want the best nachos. With this I think I'm getting there.
Brown your meat over medium heat and break the meat into very small pieces. Drain the fat and dab your meat wtih paper towels to remove as much moisture/grease as you can.
Stir in the store bought taco seasoning. The envelope I had said add 3/4 cups of water so naturally I added a cup or so of beer. (No water) Lower the heat a bit and cook to reduce the liquid stirring frequently. Cover and keep hot.
On a cookie sheet spread out your tortilla chips in a single layer. I like to use round ones about 2" across. Sprinkle the Chedar and Monteray Jack cheeses over the chips. Add a Jalapeno slice to each chip and cover with more cheese. Place in your oven at 350° until the cheese is just melted - about 5 minutes.
While the cheese is melting grate the Jalopeno Havarti cheese. This is much easier if the cheese is frozen first. You want about a 1/2 to 3/4 cup. Set aside. In a small bowl mix a couple tablespoons of goat cheese into a cup or so of sour cream. Set this aside. Take 2 spring onions and chop thinly.
When the cheese is just melted pull your chips from the oven and sprinkle with the grated Havarti cheese. The hot cheese on the chips will melt it. Place the chips on a serving plate (or you can serve it on the pan). Spoon the taco meat over the chips. Drizzle with Salsa Con Queso or other spicey cheese sauce. Top with the sour cream, guacamole and salsa or searve on the side.