Chelsie Troxel of Angier snagged a blue ribbon and bragging rights for her Sweet & Spicy Loaded Nachos recipe in the N.C. State Fair’s Home Chef Loaded Nachos Challenge Oct. 13 presented by N.C. State Wolfpack Basketball. Her winning recipe earned her $500.
Second place honors and $300 went to Savannah Ranson of Raleigh for her Beef Bulgogi Wonton
Nachos. Swapna Kolimi of Raleigh earned $200 and third-place honors for her Loaded Spicy Paneer Nachos.
The winning recipe follows:
Sweet & Spicy Loaded Nachos
Sweet Pulled Pork
- 4 lbs. pork shoulder
- 1 can Coke
- 1 can diced green chilis
- 1 can of diced pineapple tidbits
- 1 can adobo chipotle sauce
- ¼ cup dehydrated onion
- 1 cup brown sugar
- 3 tablespoons garlic salt
Honey Lime Sriracha Sauce
- ½ cup mayo
- ½ cup sour cream
- 1 teaspoon garlic salt
- 2 tablespoons sriracha
- ¼ cup honey
Topping ingredients
- 1 cup roasted sweet corn
- Sour cream
- Diced whole tomato
- 1 large ripe avocado
- ½ cup chopped cilantro
- 1 bag tortilla chips
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
- 2 cup Monterey Jack cheese
- ¼ cup Cojita cheese
- ½ cup candied jalapenos
Instructions:
Cut pork into pound-size chunks and put in Crock Pot on low for four hours. Drain all the juices and add all the pulled pork ingredients and stir. Cook on low for another five hours or until the meat is tender enough to shred.
While meat is cooking, mix together all honey lime sriracha sauce ingredients and put into a condiment squeeze bottle. Refrigerate until ready to use.
Right before serving nachos, spread a thin layer of pork onto a baking sheet. Place on the middle rack of the oven and turn onto low broil for four minutes. Watch carefully so as not to burn. Once meat has gotten toasted and slightly crispy, take out.
To assemble nachos, shred and mix the three cheeses – cheddar, mozzarella and Monterey Jack – in a bowl. Place half of the cheese as a thin layer on top of half of the chips. Put in oven on low broil for two minutes. Take out and add another layer of chips and then sprinkle the rest of the cheese. Broil for two minutes on low.
Place the broiled pork on top of the melted cheese. Sprinkle roasted sweet corn atop. Sprinkle diced avocado chunks and diced tomato next. Then add candied jalapenos. Once assembled, drizzle honey lime sriracha sauce over the nachos. Then sprinkle with cilantro and Cojita cheese. Pile up sour cream dollops wherever you want it and serve with salsa. Serves four.
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