Cuban nachos are such a great way to experiment with all the Cuban flavors and tastes without eating an entire dish of one thing. I served these at my little sister’s birthday party and all of my family LOVED this! They loved the flavors that they know and love, as well as the uniqueness of serving it as nachos. It had a cool twist because it was modern and unique, but at the same time had classic flavors and tastes that were unmistakably delicious.
Check out what our friends over at Old El Paso had to say about these:
“No need to book a trip to Havana to taste the bright flavors of Cuba – these tasty nachos will take you there without having to pay the airfare.”
That is absolutely right! This is everything you want from Cuba in one big plate!
Ingredients
Pork
3- to 3 1/2-lb boneless pork shoulder roast, trimmed
1/4 cup yellow mustard
1 package (1 oz) Old El Paso™ original taco seasoning mix
Nachos
8 cups Old El Paso tortilla chips
2 cups shredded Kraft Swiss cheese (8 oz)
1 cup chopped ham
1 cup shredded Kraft Monterey Jack cheese (4 oz)
1/2 cup chopped dill pickles
2 tablespoons yellow mustard
Instructions
Step 1 Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, sear pork 4 minutes on each side. Meanwhile, in small bowl, mix 1/4 cup mustard and the taco seasoning mix.
Step 2 Transfer pork to slow cooker; spread mustard mixture over pork. Cover; cook on Low heat setting 7 to 8 hours or until pork is very tender.
Step 3 Transfer pork to cutting board; let stand 10 to 15 minutes or until cool enough to handle. Shred pork, discarding any fat and cartilage. Toss with liquid in slow cooker.
Step 4 Meanwhile, heat oven to 400°F. Line 18×13-inch rimmed pan with foil; spray with cooking spray. Spread chips evenly in pan. Sprinkle 1 cup of the Swiss cheese over chips. Using slotted spoon, top cheese with 2 cups of the pork mixture. Reserve remaining pork for another use. Sprinkle remaining 1 cup Swiss cheese over pork. Top with ham. Sprinkle Monterey Jack cheese over ham.
Step 5 Bake 10 to 12 minutes or until cheese is melted. Top with pickles; drizzle with 2 tablespoons mustard.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make some cilantro garlic sauce to drizzle over the top if you’d like
Thanks again to Old El Paso for this amazing recipe.
wow, you are not only what appears to be a great cook, but describing the food!! got me wanting to read the whole article. Now I can’t wait to try the dish. Being a Honkie, thru and thru, (Los Angeles born and raised) I’m used to Mexican flavors. I will, however, have to do the pork in (whispering) an Instant Pot pressure cooker. (Is that a bad word…try it, you’ll LOVE it!!) thanks for submitting this. When I make it I will post results. 🙂