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).


  • Crispy Tortilla Chips

  • 4 cups Slow-Cooker Pulled Pork

  • 2 ½ cups shredded Monterey jack or pepper jack cheese

  • 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


  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.

Related Articles