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.

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