Autumn All Year

Pork Rind Nachos - the quick and easy secret to CRUNCHY!

• Serves: 1
• Prep time: 5 mins
• Cook time: 5 mins

Ingredients:

1. Pork Rinds
2. Grated Cheese
3. Diced meat
4. Sour cream
5. Optional: hot sauce

Instructions

1. Place a few handfuls of pork rinds onto an broiler safe dish. Note, I used fajita pans to make my Pork Rind Nachos. Any broiler safe dish will work for this recipe. If you don't have a broiler safe dish, an oven safe dish will also work, but you'll want to use a lower heat setting on your oven. 350 degrees Fahrenheit is a good heat to use if you're not using a broiler safe dish.
2. Top pork rinds with a couple handfuls of grated cheese. Virtually any grated cheese will work here, either bagged pre-grated or grated from a brick.
3. Place cheese topped pork rinds under broiler for a couple minutes. You're just melting the cheese here and it happens quickly so keep an eye on this. The melted cheese creates a barrier to the pork rinds that helps them not turn soggy when wet ingredients are added. This step may seem insignificant but it is important.
4. Once cheese has melted, remove from the broiler and top with diced pre-cooked meats. This is a great way to use up leftover chicken, pork, beef, etc.
5. Place your nachos under the broiler again and heat until cheese begins to brown and meats are heated.
6. Remove from broiler, top with a dollop of sour cream and hot sauce and enjoy.

Subs & Adds

• Diced pickled jalapeno makes a great addition to this dish.
• Other great additions are black olives, avocado, guacamole, and diced mushrooms.
• If you don't have a fajita pan, these can be made on a cookie sheet or in a disposable aluminum pan. Just don't use a glass baking dish since we're placing this under a broiler. The broiler may cause the glass to shatter.