You ain’t from around here, are ya, boy?

In Texas, people have been shot for serving nachos incorrectly.  Okay, that’s not true.  Sorry.  Closer to the truth, is the fact that those in the know will not pile a plate high with tortilla chips and a mountain of melted cheese and call themselves a Texan.  A cursory glance around the world of online nacho appreciation will reveal that discerning nacho lovers prefer their chips to be dressed and served individually.

This came as something of a revelation to me.  Granted, I’m a Greek-born, British citizen, raised on a combination of shepherds pie and olives (though not together), so there’s no reason that I would have any expertise in the nacho department.  That sounded odd, but stick with me.  I have always been ignorant in my cheese-melting bliss and have spent hours chomping through plates full of cheese-coated tortilla chips.  To my credit, I always spread the chips in a thin layer so as to coat each one with cheese, but still, there wasn’t a great deal of care involved.

With enough pulled pork in my fridge to feed my extended family, I knew it was time to try something fun with it.  I’ve seen other bloggers dress their nachos with cheese and a jalapeno and I’ve seen some pulled pork with cheese and barbecue sauce too.  As usual, I stacked the nachos my way.

I chopped fresh coriander (cilantro) and sprinkled it onto each chip.  Next came the pulled pork followed by gorgeous Cheddar cheese and topped with a slice of jalapeno.  Straight into the oven until the cheese had melted and then straight into my belly!  They were very satisfying.  The sweet smokiness of the pork, the freshness of the coriander, the comfort of the cheese, and the crunch and spice of the jalapeno and the tortilla chip.  I have been converted.  It took a little bit of love and care, but it was so worth it.  Is it authentic?  I don’t know.  If you’re reading this and you’re from Texas, please don’t shoot me…

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