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RECIPE
15 INGREDIENTS 13 STEPS 1hr 20min

Redneck Nachos

5.0
1 Ratings
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!
Redneck Nachos Recipe | SideChef
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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!
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
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Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
1hr 20min
Total Time
$4.58
Cost Per Serving

Ingredients

Servings
6
US / METRIC
8 cups
Water
2 Tbsp
Distilled White Vinegar
as needed
Oil
about 4 cups, for frying
1 Tbsp
Grapeseed Oil
1
Onion , sliced
1/4 cup
Cajun Sauce
1/2 cup
Sharp Cheddar Cheese , grated
1/2 cup
Colby Jack Cheese , grated
1 tsp
Cajun Sauce
Used Frog Bone Cajun Pepper Sauce
1 Tbsp
Scallions , chopped
to taste
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
346
FAT
16.6 g
PROTEIN
15.2 g
CARBS
35.2 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 Potatoes (5) in ice-cold water for some time. Slice to 1/8-inch thick with a mandolin.
Step 2
Take the Water (8 cups) , and put Distilled White Vinegar (2 Tbsp) 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. Season with Salt (to taste) and Ground Black Pepper (to taste) and put them aside.
Step 6
Caramelise the Onion (1) in a skillet in a little bit of Grapeseed Oil (1 Tbsp) , and season with salt and pepper. Set it aside.
Step 7
Render 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.
Step 8
Add caramelised onions to the pulled pork. Pour Cajun Sauce (1/4 cup) and blend it well. Set it aside.
Step 9
Line a cookie sheet with a parchment paper and spread the potato chips over it.
Step 10
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 11
Garnish with bacon bits and jalapeno slices.
Step 12
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 13
Take sour cream in a piping bag and decorate it all over. Sprinkle the Scallions (1 Tbsp) over the top. Drizzle some Cajun Sauce (1 tsp) over the top. Enjoy!

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Nutrition Per Serving
Calories
346
% Daily Value*
Fat
16.6 g
21%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
43.3 mg
14%
Carbohydrates
35.2 g
13%
Fiber
2.8 g
10%
Sugars
7.9 g
--
Protein
15.2 g
30%
Sodium
550.8 mg
24%
Vitamin D
0.2 µg
1%
Calcium
212.4 mg
16%
Iron
2.0 mg
11%
Potassium
762.4 mg
16%
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