Contigo® Skirt Steak Chicharrones Nachos
Contigo® Skirt Steak Chicharrones Nachos
Directions
- Deep fry pork rind pellets in 350 degree fryer, placing a second basket on top of the first to ensure they are totally submerged. Cook until the pork rinds are no longer bubbling. Season with salt and ground cumin.
- Grill outside skirt steak to medium rare. Rest 10 minutes before slicing.
- Thinly slice skirt steak across the grain.
- Plate fried pork rinds with jalapeno cheese sauce on top, then add skirt steak and all other toppings over the pork rinds.
- Serve with a margarita on the rocks!
Ingredients
- 2 oz Smithfield® Pork Rind Pellets
- 4 oz Contigo® Outside Skirt Steak
- 1/2 tsp Magellan® Cumin, ground
- 1/2 tsp Morton® Kosher salt
- 3 fl oz Contigo® jalapeno cheese sauce
- 2 oz Contigo® Salsa, Fire Roasted
- 10 slices Roma® Nacho Sliced Jalapenos
- 1 oz Nature's Best Dairy® Sour Cream
- 2 oz Simplot® Extreme Supreme Guacamole
- 1 oz Contigo® Queso Oaxaca Cotija
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
