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
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.
Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Set the balsamic reduction aside to cool.
Arrange alternating slices of tomato and mozzarella cheese decoratively on a serving platter.
Sprinkle with salt and black pepper, spread fresh basil leaves over the salad and drizzle with olive oil and balsamic reduction.
For a quick Caprese Salad use Pinch & Pour basil infused olive oil
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Heat grill to high (450 to 500 degrees).
Mix together oil, hoisin, honey, vinegar, soy sauce and lime juice.
Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.
Transfer corn to a platter and sprinkle with sesame seeds, chile and green onions.