Nachos

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452K views · 7.2K reactions | Pringles magic! | PRINGLE NACHOS Pringles Diced Onion Crushed Garlic Beef Mince Seasoning Tomato Paste Cheese Guacamole Sour Cream Foil Fold foil into pockets and arrange... | By Definitely Not Gourmet | Whoo. Listen, that sizzle. Turn the fire down, okay? I don't want it too hot. Seasoning here. Paprika. Now, guys, you season your meat the way you want, okay? Some of y'all don't like seasoning, that's fine. Oh, yes. Now, we're getting some of the juices out. This thing cooking up and cooking up. Guys, we get our onions in here. We got a garlic, okay? Little bit of tomato paste, okay? Tomato paste. You can write your name. S. Name's Sky, okay? Little S for Sky. I just want a K, okay? Never mind. I should start with S. I should start with S, okay? Oh yes, Lord. Look at you. Look at you. You sexy creature you. This is homeboy this dinner. So guys, I break up my little spoiled paper, okay? Now, I gotta create a nice little basket, okay, homeboy? I'm back kidding this. See the corners? The it's all about the corners homeboy. You get the corners right. You're good. Now this is just my Pringles. These are cheddar cheese. Why we get this flavor huh? What happened to all the other flavors out there? Barbecue jalapeno chip. Guys we naturalize in these right? So you don't want them to just be stuck together like Pringles. You want to treat them as individuals okay? These Pringles probably feel special. Oh my god we get them separated you know. I'm tired of being stuck around you people holding me back. I get to go to my own okay? Do my own thing. I'm like Britney I'm free. Got a compliment of someone tell you that. Hey. Hey girl, what's up? You look like Pringles. Now tell me this don't look like a party homeboy. This remind me of back when I was working in a restaurant in the early days, dude. When we close, you know, all the food still in the kitchen, right? So, you go, open up the meat, cook some, put it on top of your nachos. Just hope the boss don't catch it and you go in there and you have fun but this makes sense. Why didn't I think of doing this with Pringles before? You know what I mean? Like, Pringles perfect for this. Dude, I almost forgot the piece that make this nachos, the cheese in this. Watch this. Guys. The cheesiness. Spread the cheese open. Be very liberal with the cheese. Don't be conservative, okay? Don't be conservative. Go into politics, okay? Don't don't don't don't do it in food. Now, I got to go to the oven. Oh, look at the slide, man. That boy is good. Yeah, we're built this city on rock and roll. Oh, stopparella. Look at my baby. Look at that. Look at your boy. Okay, that's science guys, okay? Hold it from the two ends. Pray for luck. Now, we need some sour cream, okay? And now I come in with my little design, okay? Oh yeah. Mm hmm. Mm hmm. Not too heavy. Now, coming in with my guacamole, okay? I was going to make high homemade guac but why when the store haven't drained it? That's what I'm talking about, homeboy. That's what I'm talking about and there you have it. Pringles Nachos, homeboy. Nachos Pringles, okay? Pringles the Nachos, okay? Guys, guys. Let me get a meaty one, okay? Mm. Mm. Mm. It's done but it's delicious. Y'all stay delicious out there and keep working this, okay? Someone gotta do it. I don't want to but I got to, okay? Can't let it waste. Global warming up. Recycling one of those, okay? Later. Sides.

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1.2M views · 6.8K reactions | Every Husband will love this nacho bake! | Every Husband will love this nacho bake! woman makes nacho bake with hamburger and velveeta cheese in a pan. Please be advised that this page’s videos... | By Life with Coco | Is it done? It's done. It smells like dinner. So, I added tin foil on the top to make sure that my cheese didn't get burnt but in the last 5 minutes, I took the tin foil off the top. Okay. Does that make sense so that my cheese would get brown. So, I put it on and took it off. Good. Put it on. Took it off. Okay. So, next, we got my little chippy doos. Guess what we're going to do with these. What? Dip em in my little salsa mix. It was in the oven for like 45 minutes because the cheese actually takes everything that cooks. And the raw meat. Can you smell those? Flavors in there okay let's see it one count us down I think you should come in two three look at that wow isn't that beautiful has cake on it. Okay ready? I'm going to mix it. Ready? Okay. So that's all of the velveeta. Look at that. Right in the middle. So you mix it up. Yum. Wow. Does that look good? Chip it. Like barber. Chip it in. Trying to get a chunk of meat. Mm. Looks good. Great. Incredible. Delicious nachos. You know nachos you get at the ballpark?

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Irish Nachos - NewsBreak

Pulled Pork Sheet Pan Nachos | PRINT the recipe: https://www.wyseguide.com/pulled-pork-sheet-pan-nachos/ Sheet pan nachos will get me to watch every football game! To make them even... | By Wyse Guide | Well, hello. As we get more into the season of games and big game days, it's great to have something that you can put together and feed a lot of people but be really delicious and have a lot of hardiness to it and that's what these sheet pan nachos are all about because they're not just sheet pan nachos. They are pulled pork, sheet pan nachos, carnita style and it's really delicious and we're going to do it all in the slow cooker to get the pork ready. Put it together on a big sheet pan with tortilla chips and cheese and toppings and it's going to be really delicious and make everyone say, what game? Let's just eat nachos. That's what matters. So, to start, we're going to do a quick spice rub which is going to go on the pork and then slow cook until it just falls apart, pulls apart exactly as you want. So, I'm going to put some smoked paprika. Now, if you follow me, you know I have a love for smoked paprika because it has no heat but it has a lot of smokey flavor and that makes it feel like a meat has been sitting for a long time on a smoker or doing all those things and getting all that flavor. We're going to put in cumin and I have just enough cumin in this container so I'm going to put it right in there and the cumin has that nice earthy kind of warm spice to it it's really delicious we're going to do some Mexican oregano if you can't find Mexican you can do just traditional oregano like a Greek or an Italian but Mexican oregano has something special and it really does just give it even more flavor I like to sometimes rub it between my hands just to break it up even more get those essential oils really activated some chili powder I think chili powder is just a good base when you want to amp up those flavors for a nacho style flavor The chili powder has already the cumin in it. It has some paprika but it also has, you know, kind of that warmth to it that you want and these then just amp that up. Of course, we need salt too. Meat needs salt. It's one of the most important things I feel like for meat and it's what's going to actually bring out flavor and retain moisture. So, we're going to sit and stir this, a really quick spice rub and you can see, look at all those colors with all the flavor. If you smell it, it smells delicious and almost nacho like or nachos that I want I should say. So, once that's mixed up, we have our shoulder roast. This is a pork shoulder roast which means it has a lot of fat running throughout it so it's going to really be good at slow cooking and all melts out and it just becomes tender and falls apart but sometimes they come with a big fat cap on top that I don't need. So I have been cutting that off with a sharp knife. The thing when you have a big fat cap on top. Sometimes for long smoking times, it will actually be in, you know, kind of important but when we're doing a slow cooker, fat caps just tend to make a lot of fat sit in the slow cooker. The still has a lot of fat running throughout it, a lot of ribbons of fat. So, I'm not going to worry too much about taking that fat cap off. So, here's our meat. We're going to take our spice rub and we're just going to slowly start putting it on the meat. We're going to kind of rub it in. Look how instantly you're getting that beautiful color. You're getting that beautiful just instant kind of smokey meat like you're ready to put it on for a long cook but this isn't going to involve a smoker although you could do it on a smoker. That would add even more flavor but we're doing it easy. We're doing it in a crock pot. You can do it in your kitchen. That slow cooker can just sit in there. Can make your house smell amazing. You want to get on all sides and what we're doing is one, seasoning it with the salt. We're making sure all those spices get around too and you know what? If it opens up like that, put it all around. Make sure you get it all around there. So, I'm going to put on the spices and then, all we do, this is the easy part. We're going to put it in our slow cooker and any residual spices, make sure they get on there. We're going to put it right in and I'm going to dump in any of those spices at that. Now, I am always prepared and have hot soapy water in my sink. So, I wash my hands to get the meat off. I put it in the hot soapy water, rub them around, make sure to scrub them when you're working with meat. You just want to have be prepared and it's easier to come back and keep going. So, to this, I'm going to do two things. I'm going to add some tomato sauce. That's going to really create like a sauce with the meat which is what I want to do. I'm going to put it right in there right on top which as it cooks, it's really going to melt with the juices of the meat. It's going to really mix together then also some orange. Orange is that like acidic flavor that's going to really make it kind of pop and really give it something special. So, these are oranges. We know when we get into the winter seasons, it's actually the season four citrus. So, you get a lot of extra good citrus in the stores. So, I'm going to put that orange juice right on top too and what's nice about orange, it's surprisingly actually works really well with chili flavors with cumin. It really just kind of wakes everything up and what I love. So, now that I have all this in here, this is the first part and the hardest part of these nachos. I'm going to put the lid on. I'm going to turn it on and we're going to let it cook until it just falls apart with a fork slowly and easily. That's the best part of a slow cooker is that you don't really have to do anything. You just have to set it. I feel like an infomercial and forget it. So, that's what we're going to do. A little bit ago, I took the roast out of the crock pot because I checked with the fork. I knew the time and it was done. So, my crock pot you have to set for like so many hours, way more than usually you need but then, I take it out when it's done and you can see what I've been doing is just shredded it and look how easy and fall apart. It just shreds. Look at that. It's like the perfect just pulled fall apart pork. What's great is you can do really anything with this pork you want to and it will make more probably unless you're having a massive crowd. Most likely you'll have leftovers. So, you can put it back in the juice, the leftovers and you can use it for sandwiches or tacos or more nachos because nachos should be in our future all the time. So, since I have some of the meat shredded, I put out some chips onto a baking sheet, have it lined with parchment, and what I'm going to do at this point is just take pieces of meat and put it around. We're kind of going to build our own nachos and just make it somewhat more fun 'cuz the thing is when you're having a crowd over, say you're having people over, say you just have a big family, maybe you're not having a party this year and you just want to have something fun, this is a great way to do it because it puts all the work already on a baking sheet. So, you don't have to do all those individual plates and have them built Instead, you can just have plates that people then pull the nachos off that they want and you can kind of pick and choose and look at this. You're just building to me, it's a great nacho and I just pulled this apart in kind of bite-size pieces but big enough that people can see what's going on 'cuz that's what I want here. I want people to see what we're doing because the pulled tort here, it has like southwestern vibes but it's the start of the show. It's what you want people to see and what you want them to notice because it's going to have a great flavor impact. All the ingredients we put on it even tomato sauce even though it's not having a major player here. It's doing lots of flavor into the pork. So, at this point then, before I put this in the oven, I'm going to build on do it a little bit with some drained, rinsed and drained beans, black beans. You could do any beans. You know the thing with nachos, they're customizable. Do what you like but this is what I love to do. I like to add that creaminess. They add great texture. You know, that's just kind of what you want. You want to eat with your eyes, with your mouth, you want to see it, and just know it's going to be delicious. I'm going to spread those around. Already, this looks great and then cheese. So, we've shredded cheese. If you don't like the cheese, doing, do whatever cheese you do like. What I always think the important part is here not to overdo the cheese because we're going to have a lot of other components that people can dip in top and take. So, I'm going to put the cheese on. Make sure to cover most of the pieces but then, once it melted, it even covers more surface area. So, I'm going to put this into the oven. I have it going. We're going to let that melt up and then, we can talk about toppings. We can finish this off and I can check 'em. I'm just going to check 'em to make sure they're delicious. I just took them out of the oven. It takes a couple minutes. It's not long at all and you can see it just melts the cheese which what's great is you can make this your own. Put as much cheese or as little as you want on top. After I finish shredding all the meat. I just for now put it back into the liquid so it just sits and absorbs all that stays moist. You could use it on next batches. You could use it on whatever you want but if you don't want it to get wet and be sloppy on chips, I would just leave it out until you want to use it. Now, you can just top it with anything and everything you love. That's the best part. I think it always needs some pico the gallo so this you can make homemade you can make fresh I like to have it drained if you're going to put it on top like this because then you're not getting all that extra liquid you could serve salsa also just on the sides so people can dip their own this obviously I'm just going to dress more how I would dress them and then you could do whatever you want to at home what I think is the best part sometimes is the toppings so I love sliced radish because it has that cooling effect and it gives it crunch so that's why a lot of times you'll see this with certain tacos and you'll see this like delicious kind of crunchy that gives you that slight sweet but more of like that weird interesting kind of note of a spice almost which I think is just like delicious if you follow me during gardening season you know I grow lots of radishes because I love them so I use them all throughout the year if I can find them when they start coming in so with this you can also add some maybe chopped red onion just a little bit to give it kind of a fresh what I like about red onion it's a little bit sweeter little bit less astringent or strong so it gives it that oniony flavor without just too much I think it needs some fresh cilantro on top I do I know if you don't like cilantro, don't do it or if it taste like soap, obviously don't do it. Yes, some people have a gene and it makes it taste like soap to them. I totally get that. You could put some fresh, kind of just crumbled up tortilla cheese which is like a Mexican version of a Parmesan. It's aged. It's a harder cheese but it gives you that fresh hit at the end which I like and it adds that great color but it's all about the textures and the layers of flavor to me and then, I did quick pickle. Just some jalapenos so you can have some of those on there. Just, you know, whatever you love. There's really no right or wrong and that's the best part. I mean, look, guys. Look at this. Like, okay. If anything is going to get me to go to a football party. It's this right here. You can serve avocado on the side. That's what I love like right here. Look at this. You get those delicious, beautiful, ripe avocados. If you want to and you know everyone loves it, put it on top. If they, you don't know, put some on the side and just let people take it if they want it. That's kind of the best part and you're going to have, you're going to everyone and make something beautiful. That is the whole point. So, let me find one that I really want. I'm going to pull on a piece of meat. I'm going to pull on a jalapeno. That's a good chip right there. If it was my cheese, I'd have avocado yet but I'll just, I'll stop here. I'm happy. Bring on the football. You know what? What I love is all the layers of flavor here. You got great tortilla chips. You get that soft pull apart meat that has a ton of flavor with the spices we put on it. You get the crunch of a radish if you get it. I got pickled jalapeno on there and that was a great level of spice to add on top. Little bit of cotija. The melted cheese we put on top. The beans are so good. Avocado would make me happier but that's okay. I'll have some later. Guys, this is delicious and what I love is everyone is going to be happy. Look at these beautiful things. They have something for everyone. You know what? Make a pan for kids. Make a pan for adults. Make a pan for the spice lover. One for the mild lover. Whatever it is, you can do it right here and the star of the show, the pulled pork. It's so good and you can use it in so many ways. You're going to have leftovers most likely. Actually, I shouldn't say that. You may not. It's so good but if you do, you're going to be using it all week long. Imagine a salad with like this idea. Yeah, I like that. So, what do I hope you do? I hope you make nachos. I hope you make sheet pan nachos with pulled pork because it's so good. I hope you share this video around so everyone can see if this guy can do it. Anyone can do it. It's fun. It's easy. It's delicious. It's a great way to have a party. It's a great way to entertain and just enjoy yourself. Pull everyone in. Have them make them. Until next time. Check my Wyse Guide. com for this recipe. All of my other recipes, they're on there. Have some nachos. Enjoy it. Hope your team wins.

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