Few things are so universally loved as nachos. This recipe was inspired by a peasant dish known as chilaquiles (say it: chee-la-KEE-lays). Because they're essentially nachos made in a skillet and topped with fried eggs, they've been lauded as a type of breakfast nacho - an especially good cure for hangovers.
For this coming Super Bowl, we wanted to combine the great flavors of the states battling it out: Colorado and North Carolina. While North Carolina is almost immediately connected with the idea of barbecue (especially vinegary, pork-based barbecue), Colorado has so many influences it can be difficult to pin down what their cuisine is. Something that's undeniable, though, is the love of green chilis. What better way to combine pulled pork, green chili, and football than a hearty plate of nachos?
Carolina Pulled Pork
Everyone's favorite hotdish - now in dip form! Created especially for National Tater Tot Day and the upcoming Super Bowl.
Developed by Megan Lewis
Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Preheat oven to 400 F.
Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
Bake for 30 minutes until the edges begin to turn golden brown. Remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
Sprinkle with fresh chives and serve with sour cream.
Slice the cauliflower in half straight through leaving the stem portion of each half intact. Carefully slice the two hemispheres through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, and that’s fine.
Whisk together 1/3 cup of olive oil, garlic, lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin or similar large flat shallow dish.
Whisk together the flour with a teaspoon of salt and pepper to taste.
In a heavy bottom pan, or Dutch oven, heat 2" of super fresh, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour.
Dip each steak into the whisked eggs then dip into the bread crumbs.
Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.
Adjust seasoning by adding more salt or pepper if desired.
For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.
Sauté chicken in olive oil until done and set aside in a bowl.
Add the broccoli, onions, and peppers, sautéing until warm but still crunchy.
Place cooked chicken back into the pan and add the serrano honey vinegar.
Cook, stirring, until pieces are coated and hot.
Serve alone, over rice, or chow mein noodles.