I feel like if the FCC knew what I’m about to share, they’d require a public service announcement. Something like: Caution! These nachos may be habit forming. Because, um, they totally are. I made them last weekend as an experiment and–no joke–three bites in Jayce declared that they were, indeed, the world’s best nachos. In spite of the fact that Fridays aren’t a designated recipe sharing day here on The Spot, I had to push this post to the tippy top–you know, game day and all. And so, here you have it ladies and gentlemen, the Jayce-certified world’s best nacho recipe.
Sweet and salty flavor profiles collide in these bacon and pineapple-topped nachos. Pile on loads of melted cheese, fresh tomatoes and green onions and then top with a bbq “salsa” for a zesty finish. So easy but oh so insanely good. Enjoy!
- 1 bag organic white corn chips
- 2 cups cheese (I used a combo of pepper jack and cheddar)
- 5 strips bacon, cooked and crumbled
- 1 cup fresh pineapple, diced
- 1 cup grape tomatoes, quartered
- 3 green onions, thinly sliced
- 1/4 cup sour cream
- 3 tablespoons barbecue sauce
- Combine barbecue sauce and sour cream in a small bowl and whisk until it comes together into a smooth and creamy sauce. If desired, place sauce into a condiment bottle for easy squirting. Otherwise, you can just use a spoon to drizzle sauce over nachos.
- Cover the bottom of a cast iron skillet in a (relatively) single layer of chips. Top with cheese, bacon and pineapple. Place skillet under broiler on high until cheese is melted. Remove from broiler. Add an additional layer of chips, cheese, salsa and pineapple and return skillet to broiler until cheese is melted and bubbly. Remove from broiler. Top with tomatoes and green onions. Squirt or drizzle barbecue "salsa" over nachos. Serve immediately.