Food & Cooking Recipes Appetizers Emeril's Crazy Nachos 3.9 (47) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 8 Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods). Ingredients Crispy Tortilla Chips 4 cups Slow-Cooker Pulled Pork 2 ½ cups shredded Monterey jack or pepper jack cheese ⅔ cup thinly sliced banana peppers or other pickled peppers, such as cherry or jalapeno Emeril's Queso, warmed ¼ cup finely chopped scallions, green parts only, for garnish 2 tablespoons finely chopped fresh cilantro, for garnish Chipotle Salsa, for serving Directions Preheat oven to 400 degrees. 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. Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa. Rate it Print