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Pot Roast Nachos

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 4-6

A hearty bar-food favorite that will feed a hungry crowd.

Pot Roast Nachos

INGREDIENTS

  • 8 cups waffle fries
  • 5 oz. West Creek beef, pot roast
  • 5 oz. Bacio 50/50 Mozzarella Blend
  • 1 cup demi glaze
  • 2 oz. bacon bits
  • 1 oz. Peak Fresh Produce Onion(s), green (chopped)
  • 2 oz. Peak Fresh Produce Tomato(es) (diced)
  • 2 oz. Nature's Best Dairy Sour Cream
  • 1 pinch Peak Fresh Produce Parsley, fresh

INSTRUCTIONS

Deep fry french fries, pat dry and season. Mound fries in the center of a large round bowl or platter. Top fries with cheese and bacon bits, pot roast, demi glace and place in salamander to cook. Garnish with green onions, diced tomatoes, and sour cream. Finish with a sprinkle of chopped parsley. Serve immediately