Monday, March 03, 2008
Making: Southwestern Nachos
This recipe comes from the Feb/March 2008 issue of Taste of Home. These were awesome. I baked two thick pork chops in the apple juice mixture instead of slowly cooking the pork loin roasts and I also divided the recipe in half. It still made a generous 9x13 pan full of nachos.
2 boneless whole pork loin roasts (3.5 pounds each)
1 cup unsweetened apple juice
6 cloves garlic, minced
1 tsp salt
1 tsp liquid smoke. optional
2 1/2 cups bbq sauce, divided
1/3 cup packed brown sugar
2 T. honey
1 pkg ( 11 ounce) tortilla chip scoops
1 1/2 cups frozen corn
1 can ( 15 ounce ) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
Cut each roast in half, place in two 5 qt slow cookers. Combine the apple juice, garlic, salt, and Liquid Smoke if desired; pour over meat. Cover and cook on low for 7-8 hours or until tender.
Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13in x 9in x 2in baking dishes; top pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.
Bake, uncovered, at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce remaining barbecue sauce over nacho. yield: 30 servings.