Whether it’s game day or taco Tuesday, nothing beats a piled-high plate of loaded nachos. Layers of ooey-gooey cheese topped with your choice of protein, sour cream and bright jalepeños. Just thinking about it makes us salivate.
Virgil’s Real Barbecue knows how to make a seriously smashing plate of nachos. Honestly, Virgil's nachos are downright "outrageous." The barbecue restaurant is known for its slow-cooked meats with locations in Vegas, New York City and the bahamas, but Chef Glenn Rolnick is ready to share the recipe for this must-try menu item, so you can taste the flavor explosion anywhere and any time.
See also: Weekly Recipe: Dan Dan Noodles by Hutong
"For making this at home, you can dice up leftover steak, rotisserie chicken, or pork chops that you just have [and] simmer a little in the BBQ sauce before adding to the nachos," Rolnick says. "You can also spice up the nachos with some great tomatillo sauce and add diced avocado. I also like to serve with a cheesy polenta. I love drizzling the creamy polenta over the chips for added texture and flavor, especially those chips that may not be fully covered in BBQ or cheese."
As chef says, this recipe is all about versatility, and it's a great way to make the most out of leftover meats. Get ready to get messy and dig into these mouthwatering nachos. You won’t regret it!
Visit Virgil's Real Barbecue in NYC, Vegas and online for more delectable southern cooking.
Photography by: Courtesy of Virgil's Real Barbecue