New This Month

Emeril's Crazy Nachos


Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).

  • Servings: 8

Source: The Martha Stewart Show, January Winter 2009


  • Crispy Tortilla Chips
  • 4 cups Slow-Cooker Pulled Pork
  • 2 1/2 cups shredded Monterey jack or pepper jack cheese
  • 2/3 cup thinly sliced banana peppers or other pickled peppers, such as cherry or jalapeno
  • Emeril's Queso, warmed
  • 1/4 cup finely chopped scallions, green parts only, for garnish
  • 2 tablespoons finely chopped fresh cilantro, for garnish
  • Chipotle Salsa, for serving


  1. Preheat oven to 400 degrees.

  2. Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes.

  3. Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.

Reviews Add a comment

  • bee_ez
    6 FEB, 2009
    We had a fun time making these nachos as a family. They were the best nachos that I ever made or tasted.
  • JulietteBrown
    2 FEB, 2009
    Amazing - easy to assemble, bring to Super Bowl party, and bake at 400. I had 2 9 x 13 pyrex dishes assembled and baked them as needed, adding the warmed queso topping and garnishes after. I used about a half 16-oz bottle of banana peppers, very thinly sliced) in the two platters, and left some on the side if people wanted to add. I didn't make the tortilla chips, used a Mexican brand crispy corn tostadas, broken into quarters. Also added crumbled queso fresco, which was a nice touch, giving it an even more authentic Mexican flavor. Big hit!