Nachos "Cubano"

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 591, total fat 33 G., saturated fats 14 G., proteins 29 G., carbohydrates 41 G., fiber 4 G., cholesterol 85 mg, sodium 856 mg, sugar 1 G.

For a big house party, make these nachos with all the flavors of a Cuban sandwich. Tortilla chips are loaded with chunks of ham and pork loin with mustard, a thick, gooey cheese sauce, and chopped pickles that add just the right amount of tartness and spiciness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chips

450 g white tortilla chips

Pickle topping

2 pickles, finely chopped
1 whole pickled jalapeño (or 8-10 rings), sliced
1 fresh red jalapeño or other seasonal red hot chili pepper, seeded and finely chopped

Cheese sauce

300 ml of light beer
1 teaspoon all-purpose meat seasoning
220 g of grated Monterey Jack and Pepper Jack cheese mixture
220 g of grated Swiss cheese

Meat

0.5 cups light beer
1/4 cup yellow mustard
220g ham, sliced into paper-thin slices, carefully tear into pieces
220g cooked pork loin, sliced into paper-thin slices, carefully tear into pieces

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tortilla chips, Monterey Jack cheese, pork, mustard, light beer, pickled cucumber

Cooking the dish according to the recipe:

Chips:

Preheat oven to 90°C. Place the chips on a baking sheet or oven-safe serving dish and toast in a warm oven for 10 minutes.
Topping:

Place the pickles, pickled and fresh jalapeños in a small bowl and toss to combine. Set aside.

Cheese sauce:

Combine the beer, seasoning, and half the cheese in a saucepan and bring to a boil over medium heat, stirring constantly. Once the cheese has melted, stir in the remaining cheese until fully incorporated and cook, stirring, until completely melted and smooth, about 4 minutes. Keep warm.
Meat:

In a large skillet with high sides, combine the beer, mustard, and a few grinds of black pepper. Cook for about 1 minute. Add the ham and pork and stir to coat with the sauce. Cook until the liquid has evaporated slightly, about 3 minutes.
Remove the chips from the oven and transfer to a serving platter if needed. Top the chips with a layer of meat, then cheese sauce and topping. Serve immediately.