Receta: Smoked Nachos with a Pueblo jalapeño butter sauce
Smoked nachos are going to become a new favourite at our family cabin. It's a great way to use up all the leftover meats in the fridge without making them into a sandwich!
For this recipe we took a cast iron pan and put down a layer or tortilla chips, then put on a bunch of shredded old cheddar cheese and mozzarella cheese. Then, we added two leftover meats from previous nights: smoked chicken and pulled pork.
The real star of the show is the jalapeño butter sauce though! For this, melt some butter in a frying pan, add in two thinly sliced jalapeños, and a few tablespoons of your favourite Pueblo hot sauce... we used Coffee & Cacao. Drizzle that on top of the nachos, then do it all over again with a second layer.
To cook them, put the cast iron straight on your smoker and cook them at 225 degrees on indirect heat. The indirect heat is important: you don't want the bottom layer to burn. Cook them until the cheese gets nice and melty, about 15 minutes.
Throughout the cooking process you can give them another little drizzle of Pueblo, then at the very end top them with cilantro then dig right in! No salsa or sour cream required.