Cubano Nachos with Sunny Anderson | The Kitchen

Nacho toppings inspired by your favorite sandwich? Sunny's got you covered! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2TBBgjS Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Cubano Nachos RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 35 min Active: 35 min Yield: 6 to 8 servings Ingredients Chips: One 13- to 16-ounce bag white corn tortilla chips Pickled Topping: 2 dill pickle spears, chopped 1 whole pickled jalapeno (or 8 to 10 slices), chopped 1 fresh red jalapeno, or other in-season red hot chile pepper, seeded and chopped Cheese Sauce: 10 ounces lager 1 teaspoon all-purpose meat seasoning blend, preferably Goya Adobo 8 ounces shredded Monterey-Pepper Jack cheese blend 8 ounces shredded Swiss cheese Meat: 1/2 cup lager 1/4 cup yellow mustard Freshly ground black pepper 8 ounces deli ham, sliced paper thin, then gently chopped or torn 8 ounces cooked deli pork roast, sliced paper thin, then gently chopped or torn Directions For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F. Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes. For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside. For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm. For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes. Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SunnysCubanoNachos #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Cubano Nachos with Sunny Anderson | The Kitchen | Food Network https://youtu.be/1se2xY5bjjI