Delicious Pot Roast Nachos |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a recipe that I picked up from one of the local TV stations during a cooking segment. It was done by a visiting restaurant chef and I was really impressed by it. M&S Grill on the Country Club Plaza 4646 J. Read more .C. Nichols Parkway Kansas City, MO 64112 Ingredients:
4 each 8 inch tortillas cut into quarters and fried |
2 cups leftover pot roast (rough chopped) |
1 cup chili aioli (see below) |
1 cup peppers, sliced and sautéed |
1 cup yellow onion, sliced and sautéed |
3 cups shredded cheddar or mixed cheese |
for the chili aioli |
1 jalapeño, seeded and diced |
1 serrano chili, diced |
1 tsp. red pepper flakes |
1 tsp. minced garlic |
1/4 cup lemon juice |
1/2 cup mayonnaise |
1-2 tbsp. canola oil |
sugar, to taste |
salt and pepper, to taste |
Directions:
1. Lay tortillas flat on a baking sheet
2. spoon 1 tablespoon of chili aioli on each chip
3. divide the peppers and onions on all the chips
4. divide the pot roast on all the chips
5. divide the cheese on all the chips
6. broil until cheese is melted (about 5 minutes)
7. top with salsa and green onions and serve
8. For the Chili Aioli:
9. • In a food processor, combine the jalapeño, Serrano chili, red pepper flakes, and garlic until finely minced. Add the lemon juice and mayonnaise.
10. • Gradually add the canola oil until the mixture is slightly thinner than mayonnaise. Season with the sugar, salt, and pepper.
11. • Refrigerate until ready to use.
|
|