Between travel and the heat, I have not been doing much cooking. In fact, I’m 99% sure that the sun has melted my brain in my skull. Despite the heat, my husband decided to brave the elements and smoke me some cheese. Have I mentioned that I love my husband, and not only for the fact that I know have smoked cheddar in the house?
RECIPE: Smokey and the Bandit Nachos
Makes 2 Servings
Cast Iron Pot with Lid
Oven set to 375
Extra Sharp Cheddar Cheese
Hot Pepper Vinegar
Half a Lime
1) Slice the cheese and place in the smoker. By slicing it first, you get a better surface to smoke ratio for maximum flavor in 2 hours of smoking.
2) While the cheese is smoking, drop a chicken breast into a cast iron pan. Gently sear both sides before lowering the temperature.
3) Add vinegar from canned hot peppers, 1-2 teaspoons of cumin, a hearty shake of cilantro, and 2 teaspoons of garlic powder to the chicken.
4) Cover and let the chicken slow cook in the mixture.
5) When the cheese is done being smoked, the chicken should be completely slow cooked. Use the forks to shred the chicken apart.
6) Cut up the onion into small pieces and the green pepper into slightly larger chunks.
7) In the baking trays, spread out a layer of chips (1-2 ounces).
8) Place down the smoked cheese over the chips.
9) Top with a bit of the chicken and plenty of vegetables.
10) Bake until the cheese melts and the vegetables warm.
11) Squeeze fresh lime juice over everything right before serving it.
When it comes to these nachos, there is no need for salsa or hot sauce. In fact, adding extra sauce would completely ruin the wonderful smoky flavor of the cheese with the slow-cooked brightness of the chicken.