Big Poppa's Big Game Nachos

Course: Appetizer   Cuisine: American   Prep Time: 20 min   Cook Time: 15-20 min   Servings:

Ingredients

Skirt Steak (or your choice of meat)

Tortilla Chips

Big Poppa’s Cash Cow Seasoning

Big Poppa’s Jallelujah Lime Seasoning

Beans

Shredded Jack Cheese

Mexican Shredded Cheese

Queso / Nacho Cheese

Cilantro

Mexican Crema / Sour Cream

Salsa

Pickled Hatch Chile Jalapeños

Pico de Gallo

Directions

  1. Season the skirt steak liberally with Big Poppa’s Cash Cow Seasoning & Big Poppa’s Jallelujah Lime Seasoning
  2. Take the seasoned protein to your grill/stove and sear until cooked to your preference (rare, medium, well, etc.)
  3. Slice protein up into bite size chunks
  4. Take your sheet pan and start by laying a thin layer of chips
  5. Take your beans and spread a layer over the chips
  6. Then do the same with the meat and shredded cheeses
  7. Repeat this process 2 more times
  8. After laying the layers, top them off with some more of the shredded cheeses, salsa, and a bit of queso/nacho cheese
  9. Place the sheet pan back in your grill or oven (at 350-400 degrees) until all the shredded cheeses have melted (approx. 7 minutes)
  10. Pull out the nachos and finish by topping them off with the rest of your queso (nacho cheese), meat, pico de gallo, hatch Chile jalapeños (optional), and Big Poppa’s 2 Ingredient Guac (mashed avocados + Big Poppa’s Jallelujah Lime Seasoning), crumbled cotija cheese, salsa, mexican crema (sour cream), and cilantro or your choice of toppings.
  11. Enjoy!