Do-It-Yourself Doritos Nachos
I have to give credit where it’s due: One night at the restaurant, my sous chef, CJ, invented this dish with a bag of Blazin’ Buffalo & Ranch Doritos he had in his backpack. But I’ve made it at home many times since. It’s pretty common for us to have a few barbecued ribs left on the grill, sitting in sauce, and we always have fried chicken. But you can use pulled pork, roast chicken, or whatever leftovers you have—it’s not an exact science. The most important thing is the assembly: The meat-and-cheese party happens on top, so spread the chips evenly on the pan, then spread the toppings evenly so that everyone gets their fair share. And I scatter an extra ring of cheese directly on the pan, around the perimeter, so that it gets nice and hard and crispy. If it’s late and you’re hungry, carry the entire pan into the living room and set it on a towel on the coffee table. (Warning from personal experience: Do not put the hot pan on the couch.) Eat with your hands and don’t forget to pull off the crispy cheese pieces stuck to the pan. —Jeff Mcinnis as told to Francine Maroukian
- About bag Doritos, your favorite flavor (11.5-oz size; eat the rest while you’re waiting)
- About 3 cups shredded mixed meat, like pork and chicken
- About 2 cups shredded cheddar cheese (or Muenster or pepper jack, whatever you have)
- Some barbecue sauce
- A large sheet pan (13 x 15 jelly roll)
- Preheat oven to 350 degrees Fahrenheit
- Place chips on the pan in a somewhat even layer. Working over the top, evenly distribute shredded meat. Top this masterpiece evenly with the cheese, putting a little extra directly on the pan around the perimeter of the nachos.
- Place in hot oven until cheese is melted and nachos are crisply browned. This takes about 12 minutes. Remove from oven and drizzle lightly with barbecue sauce. Makes enough for a few friends.
Additions that would be fantastic:
- 1/4 cup sour cream
- 1/4 cup salsa
- 1/4 cup guacamole
- 1 tbsp Sriracha
- 1 tbsp Tabasco
- 1/4 cup black beans
This article originally appeared in the October 2012 issue of Esquire Philippines. Minor edits have been made by the Esquiremag.ph editors.