Loaded Elk Nachos by @OutdoorsAllie
TOTAL SERVINGS: 2-4
PREP TIME: 20 minutes
COOK TIME: 30 minutes
INGREDIENTS
1 bag of tortilla chips
8 ounces cheddar cheese, shredded
1 Jalapeño, sliced for serving
Guacamole, for serving
Pico De Gallo, for serving
Fresh Cilantro, for topping
Queso
12 oz evaporated milk
8 ounces pepper jack cheese, shredded
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Taco Meat
Favorite Taco Seasoning
1 tablespoon high heat oil
1 lb ground venison
1/4 of a white onion, minced
2 cloves of garlic, minced
1 tomato, chopped
THE COOK (30 minutes)
● Brown venison in pan. Then add onion and cook for 2 minutes. Then add the tomato and let it cook for 1 minute. Then add the garlic, and cook for an additional minute. Add taco seasoning and 3/4 cup water. Scrape the bottom of the pan with a wooden spoon. Allow to simmer for 3-5 minutes, until slightly thickened. Remove from heat and place into a large bowl. Keep cast iron pan handy for the nachos.
● Prep the queso. In a large bowl, mix together the evaporated milk, corn starch, onion powder, garlic powder, salt, and shredded pepper jack cheese. Place in a small cast iron pan.
● Preheat Oklahoma Joe’s Tahoma Grill to 350 using charcoal.
● Once the grill is preheated, place the queso on the grill and allow to cook for 20 - 30 minutes until the cheese is melted. Stir every 10-15 minutes.
● Spread tortilla chips across the deep dish cast iron pan. Spread shredded cheddar cheese evenly on top of the chips.
● Put the chips on the grill for 3 - 5 minutes until the cheese has melted.
● Top nachos with venison, queso, pico de Gallo, guacamole, fresh cilantro and fresh jalapenos. Serve immediately.
WHAT SMOKER/GRILL WAS USED: Oklahoma Joe’s Tahoma 900
Негізгі бет Loaded Elk Nachos on the Tahoma 900 | Source to Smoke with Allie D'Andrea | Oklahoma Joe's®️
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