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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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500 mL (2 cups) shredded pork
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125 mL (1/2 cup) white or red kidney beans, drained and rinsed
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330 g (3/4 lb.) corn chips, preferably artisanal
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500 mL (2 cups) shredded Monterey Jack or cheddar cheese
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1-2 Italian tomatoes, diced
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45 mL (3 tbsp.) minced red onion
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30 mL (2 tbsp.) sliced black olives
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1 jalapeno pepper, chopped
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15-30 mL (1-2 tbsp.) chopped fresh coriander, as garnish
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125 mL (1/2 cup) sour cream, to serve
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125 mL (1/2 cup) salsa, to serve
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Directions
- Heat olive in a large skillet over medium heat.
- Add shredded pork and beans, and fry until hot.
- Transfer mixture to a plate.
- Preheat oven at broil setting.
- Spread corn chips on a large baking sheet or pizza pan.
- Top with pork mixture, and then cheese, and finish with tomatoes, onions, black olives, and pepper. Broil nachos until cheese melts.
- Garnish with coriander, and serve with sour cream and salsa.
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