Ditkas Pot Roast Nachos Food

POT ROAST NACHOS

Steps:

• In a medium saucepan, reheat the pot roast with the BBQ sauce and chipotle peppers.
• Preheat oven to 500ºF.
• Place tortilla chips in a single layer around a large, round oven-proof dinner plate.
• Using tongs, spread the saucy meat around the tortilla chips.
• Squeeze out sour cream in a crisscross pattern over chips and meat(I used a sandwich bag and cut the tip off the edge of the bag).
• Sprinkle cheese over the chips evenly to the rim. Top with jalapeno slices and diced tomatoes.
• Toast in 500ºF oven until cheese is melted completely (should toast quickly). Garnish with scallions.

POT ROAST NACHOS

Steps:

• 1. Rinse Roast and cut about 6 to 7 slits into the meat. Dry well and set aside.
• 2. To a food processor add the Garlic cloves, ham, oregano salt and pepper to taste, Stuffed Oilives and mince. Pour into a bowl and stuff the slits with the Olive mixture. Any leftover spread throughout the Roast.
• 3. Season the Roast with the rest of the dry ingredients, set aside. In a Dutch oven or crock pot add 2 tablespoons of Olives oil and once heated add the Roast brown on all sides and add Beef broth, pour the Tomato sauce over the roast cover and allow to cook over medium heat for 2 hours or until fork tender. * If your using a Crock pot set it on high*
• 4. While the Roast is cooking you can cut the Tortillas they can be fried or baked until crispy. Set aside, once the roast is tender shred with forks, place bck in liquid , Arrange the chips on serving platter place shredded beef over the chips, sprinkle the cheese over the chips and Beef, and place in the oven until melted. Slice the peppers once melted place the peppers throughout the dish and pour the Crema or sour cream over the chips.