Russet Potatoes (5)
in ice-cold water for some time. Slice to 1/8-inch thick with a mandolin.
Water (8 cups)
, and put
Distilled White Vinegar (2 Tbsp)
to it. Bring water to a boil.
Throw in the potato slices in boiling water and cook exactly for 3 minutes.
Drain the potatoes and lay them on paper towel, wipe them dry.
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. Season with
Salt (to taste)
Ground Black Pepper (to taste)
and put them aside.
in a skillet in a little bit of
Grapeseed Oil (1 Tbsp)
, and season with salt and pepper. Set it aside.
Wright® Brand Smoked Bacon (6 slices)
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.
Add caramelised onions to the pulled pork. Pour
Cajun Sauce (1/4 cup)
and blend it well. Set it aside.
Line a cookie sheet with a parchment paper and spread the potato chips over it.
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.
Garnish with bacon bits and jalapeno slices.
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.
Take sour cream in a piping bag and decorate it all over. Sprinkle the
Scallions (1 Tbsp)
over the top. Drizzle some
Frog Bone Cajun Pepper Sauce (1 tsp)
over the top. Enjoy!