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RECIPE
14 INGREDIENTS14 STEPS1HR 20MIN

Redneck Nachos

5.0
1 Ratings

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SmokyRibs

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
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Another great recipe to use with your left over pulled pork. Makes a fantastic party food, tailgating food, football food, or you can just make a meal out of this!
1HR 20MIN
Total Time

SmokyRibs

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
8 cups
Water
2 Tbsp
Distilled White Vinegar
as needed
Oil
about 4 cups, for frying
to taste
Salt and Pepper
1 Tbsp
Grapeseed Oil
1
Onion , sliced
6 slices
1/4 cup
Cajun Sauce
1/2 cup
Sharp Cheddar Cheese , grated
1/2 cup
Colby Jack Cheese , grated
1 tsp
Frog Bone Cajun Pepper Sauce
1 Tbsp
Scallions , chopped

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Nutrition Per Serving

VIEW ALL
CALORIES
537
FAT
16.8 g
PROTEIN
20.4 g
CARBS
78.9 g

Author's Notes

You can use kettle chips, french fries, or whatever you choose for the base.

Cooking Instructions

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Step 1
Soak the Russet Potato (5) in ice cold water for some time. Slice to 1/8 inch thick with a mandolin.
Step 2
Take the Water (2 quart), and put Distilled White Vinegar (2 tablespoon) to it. Bring water to a boil.
Step 3
Throw in the potato slices in boiling water and cook exactly for 3 minutes.
Step 4
Drain the potatoes and lay them on paper towel, wipe them dry.
Step 5
Heat Oil (as needed) in a deep pan to about 325 F (160 degrees C). Deep fry the potatoes until the bubbles have all subsided and the potatoes are done.
Step 6
Season with Salt and Pepper (to taste) and put them aside.
Step 7
Caramelise the Onion (1), in a skillet in a little bit of Grapeseed Oil (1 tablespoon) season with Salt and Pepper (to taste). Set it aside.
Step 8
Render Bacon (6 slice) on a medium low heat in a pan. Remove bacon. Add Pulled Pork (1 cup) in the same pan and crisp it up in the bacon grease. Chop the bacon into small pieces and set it aside.
Step 9
Add caramelised onions to the pulled pork. Pour Cajun Sauce (1/4 cup) and blend it well. Set it aside.
Step 10
Line a cookie sheet with a parchment paper and spread the potato chips over it.
Step 11
Spread pork over the potato chips. Generously sprinkle Sharp Cheddar Cheese (1/2 cup) over one half of the pork layered chips and Colby Jack Cheese (1/2 cup) over the other half.
Step 12
Garnish with bacon bits and jalapeno slices.
Step 13
Grill in a preheated oven at 350 degrees F (180 degrees C) until all the cheese has melted and is bubbly. Pull nachos out of the oven at this stage.
Step 14
Take sour cream in a piping bag and decorate all over. Sprinkle the Scallion (1 tablespoon) over the top. Drizzle some Frog Bone Cajun Pepper Sauce (1 teaspoon) over the top. Enjoy!

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Nutrition Per Serving
Calories
537
% Daily Value*
Fat
16.8 g
22%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
43.3 mg
14%
Carbohydrates
78.9 g
29%
Fiber
6.0 g
21%
Sugars
9.4 g
--
Protein
20.4 g
41%
Sodium
562.9 mg
24%
Vitamin D
0.2 µg
1%
Calcium
243.8 mg
19%
Iron
4.0 mg
22%
Potassium
1770.2 mg
38%
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