The Pembrooke Nachos

Nachos are the ultimate ice breaker. One cannot be polite as your hands try to contain the triangular chips bathed in a myriad of messy toppings from chili to melted cheese to Pico de gallo. Immediately we notice who prefers the cool sour cream, the creamy guacamole and the hot jalapeños. Are personalities tied to nacho toppings? Perhaps.

Maybe that’s why when I visit my son at college in Worcester, Massachusetts I always head over to the Fix Burger Bar with a group of parents or friends and order their nacho platter. Their craft beers and one-of-a-kind burgers have created thousands of addicted patrons. I often wonder why Guy Fieri of Diners, Drive-ins, and Dives hasn’t shown up to sample the Phenomenal burger topped with bacon, smoked gouda, fried egg, frizzled onions and sweet chili ranch on a brioche bun. For me though, the nachos here are the star because homemade crunchy potato chips, straight out of the frying oil, hit the table dressed to the nines with tender mounds of slow-cooked short rib in a savory barbecue sauce. This dish provides the inspiration behind the Pembrooke Nachos which combines the traditional with the unorthodox. A creamy cheese sauce and pulled pork drown a mound of tortilla AND potato chips. While I pride myself in simplicity in all things, I break the rule when it comes to nachos as the more toppings you pile on the better they taste. 

The Pembrooke Nachos

1 cup chopped tomato

1/2 cup chopped red onion

10 ounces of salted corn tortilla chips

10 ounces of good quality salted potato chips like Cape Cod

One pound package of pre cooked pulled pork in barbecue sauce

1 1/2 tablespoon unsalted butter

2 tablespoons white flour

1 3/4 cups whole milk

1/4 cup half and half

2 cups shredded packaged cheddar and Monterey Jack cheese or any Mexican blend

8 ounces sour cream

Super Bowl Sunday guacamole (recipe under EAT)

3/4 cup chopped scallions

Jalapeños (optional)

Combine tomatoes and red onion and set aside. In a sauce pot, melt butter over medium heat. Add flour and stir until flour is incorporated. Slowly add milk and half and half and stir until sauce thickens and can coat a spoon, about five minutes. Add shredded cheese and stir until cheese melts. Reduce heat to low to keep cheese sauce warm. Heat packaged pulled pork according to instructions. Place corn tortilla chips on a platter and top with potato chips. Top with 3/4 of the cheese sauce. Add pulled pork and pour with remaining cheese sauce on the pork. Top with sour cream, guacamole, tomato and onions and scallions. Add jalapeños if desired.

Serve immediately.