Trash Can Nachos With Homemade Pork, Enchilada Sauce, Cheese Sauce, Guacamole Rockin Robin Cooks

Here is my take on Trash Can Nachos like Guy Fieri's from the Food Network.
_________ CLICK FOR RECIPE __________

Amazon Store for Rockin Robin Cooks
https://www.amazon.com/shop/rockinrobincooks

I'm using my homemade pork chalupa recipe along with my homemade enchilada sauce and guacamole!

Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: https://goo.gl/5PK8T9

Connect with me on FACEBOOK: http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Google+: http://tinyurl.com/mkeeqox

Instagram: http://instagram.com/RockinRobinCooks


This recipe can definitely be made gluten free by subbing in gluten free flour and using gluten free tortilla corn chips and my gluten free enchilada sauce: https://youtu.be/-AW1csFlfXs

Trash Can #Nachos

Ingredients:
Enchilada sauce: https://youtu.be/pUN-LBpyYGY
Pork chalupa: https://youtu.be/XIktil3laj4
1 lb or more mild cheddar cheese, grated
Pico de gallo
Tortilla chips
Guacamole: https://youtu.be/PWqEpqEBcRk
Cheese sauce, recipe below
1 empty can, approx. 6 inches tall and 6 inches in diameter, bottom and top cut out. You can leave the top attached for the trash can look.

Cheese sauce
Ingredients:
4 oz. smoked Gouda (about one cup) grated
4 ouz. Monterey jack cheese, grated
2 slices american cheese, torn into pieces
2 cups milk
tsp. Ground cumin
1 tsp. Ancho chile powder, or more
tsp. garlic powder
2 Tbsp. butter
2 Tbsp. flour

Directions:
Preheat oven to 425 degrees F.

You need to plan ahead when making this recipe, so make your enchilada sauce and pork chalupa recipes the day before and have them ready and warmed before putting the nachos together.

Place butter into a sauce pan over medium heat. After its melts, add the flour and spices to the butter and stir using a whisk for about 1 to 2 minutes. This will cook out the flour taste.

Then add the milk slowly while whisking to keep lumps to a minimum. Once the milk is incorporated, turn the heat to medium high and bring the sauce to a boil while stirring.

Once it boils, turn off the heat and add all the cheeses. Use the whisk to stir and melt the cheese. Once the cheese is all melted and is creamy, set it aside.

Place tortilla chips onto a cookie sheet lined with parchment paper and spread them into a single layer.

Layer some pork chalupa using a slotted spoon to help drain out excess liquid. It will make the nachos soggy. Spread the pork out as best you can over all the chips.

Then lightly drizzle warm enchilada sauce over the top followed by the cheese sauce.

Finish up with a good healthy sprinkle of mild cheddar cheese over all. Pop this in the oven at 425 degrees F. for 10 to 15 minutes or until the cheese is melted and everything is hot.

When the nachos come out of the oven, use tongs or a spatula to place about of them into the can which is placed on a large platter.

Be sure and push the nachos down into the can a bit. Then add a little more cheese sauce on top, followed by some pico de gallo, a few dollops of sour cream and then guacamole.

Repeat these layers two more times or until the can is full. You want to finish with the pico de gallo, sour cream, and guacamole.

Pour a little of the cheese sauce in the bottom of the platter around the can. This will be used for dipping as the nachos are eaten.

If you are a #foodie you will enjoy this for you next cinco de mayo Mexican party or any entertaining you may do. Your guests will love it.

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Instagram, Twitter, and Google. It's as simple as copying and pasting this link: https://youtu.be/nBfZdx71dg4