Cooking with Rania: Halloween Nachos
PITTSBURGH (KDKA) - Rania Harris has the Halloween snacks. This spooky recipe is a great late-night snack after trick-or-treat! Or perfect for any weekend party.
Halloween Nachos
Ingredients:
- 2 cups canned Pinto Beans ~ drained ~ rinsed ~ drained again
- Freshly ground black pepper, to taste
- Cholula sauce, to taste
- Minced garlic, to taste
- Fresh jalapenos, chopped, to taste
- Canola oil, for warming shredded pulled pork
- 2 cups shredded pulled pork (I buy my pulled pork from Costco)
- Chicken stock (if needed to moisten the pork)
- 1 – 2 cans Mexican Enchilada sauce (to taste as well as to moisten the pork)
- Tortilla chips, as needed
- 2 – 3 cups grated Monterey Pepper Jack cheese
- 2 cups Pico de Gallo, recipe follows
Pico de Gallo:
- 6 ripe plum tomatoes
- 3 jalapeno peppers
- 1 medium Vidalia onion ~ chopped
- 1 bunch fresh stemmed cilantro – chopped
- Freshly squeezed lime juice to taste
- Sea salt to taste
Garnish: Cilantro leaves
Directions:
Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Cholula sauce, minced garlic, and jalapenos. Make them as spicy or mild as you like.
Preheat the broiler:
In a very hot skillet, add a bit of canola oil and the shredded pulled pork. Toss and heat through. Pour some of the Enchilada sauce over the meat to make it nice and moist. I f you feel the meat is a bit dry, add a little chicken stock to moisten it. Stir to combine and remove from the heat.
To assemble:
- In a heatproof shallow casserole, layer half of the tortilla chips, beans, pork, cheese, and Pico de Gallo.
- Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.
- Place on the middle or bottom rack of your oven and broil until the cheese is melted.
- Watch closely so they don't burn.
- Sprinkle the remaining Pico de Gallo over the top before serving.
Yield: 12 servings
Pico de Gallo:
- Chop the tomatoes, jalapenos, and onions into a very small dice. Adjust the amount of jalapenos to your preferred temperature.
- Combine the tomatoes, jalapenos, onions, and cilantro together in a bowl and.
- Add freshly squeezed lime juice to taste and season with sea salt to taste.
