Waffle Fry Nachos With BBQ Pulled Pork And Cowboy Caviar

Name: Waffle Fry Nachos With BBQ Pulled Pork And Cowboy Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 bag (22 to 26 oz) frozen waffle fries; 2 cups (about 12 oz) BBQ pulled pork, cooked; ½ cup BBQ sauce, plus more for drizzling; 8 oz (2 cups) shredded cheddar and Monterey Jack mix; QUICK COWBOY CAVIAR: 1 can (15 oz) black-eyed peas drained and rinsed, 1 cup corn (thawed frozen or drained canned), ½ red bell pepper diced small, ¼ red onion diced small, 1 jalapeño minced, 2 tbsp chopped cilantro, juice of 1 lime, 1 tbsp olive oil, ½ tsp ground cumin, ½ tsp kosher salt; TO FINISH: ½ cup sour cream, 3 green onions sliced, 2 tbsp red onion diced small

Frozen waffle fries baked crispier than the bag says, then loaded with shredded cheddar and jack and BBQ pulled pork, back in the oven just until the cheese melts, and finished with a quick cowboy caviar, sour cream, a drizzle of BBQ sauce, green onions and red onion. The waffle holds a topping the way a chip never could, and the caviar keeps the whole thing from being heavy.

Total time

45 min

Serves

6

Difficulty

Easy

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Waffle Fry Nachos With BBQ Pulled Pork And Cowboy Caviar

As seen on Episode 290

The pantry

kitchen

Essentials · serves 6

1 bag (22 to 26 oz) frozen waffle fries 2 cups (about 12 oz) BBQ pulled pork, cooked ½ cup BBQ sauce, plus more for drizzling 8 oz (2 cups) shredded cheddar and Monterey Jack mix QUICK COWBOY CAVIAR: 1 can (15 oz) black-eyed peas drained and rinsed, 1 cup corn (thawed frozen or drained canned), ½ red bell pepper diced small, ¼ red onion diced small, 1 jalapeño minced, 2 tbsp chopped cilantro, juice of 1 lime, 1 tbsp olive oil, ½ tsp ground cumin, ½ tsp kosher salt TO FINISH: ½ cup sour cream, 3 green onions sliced, 2 tbsp red onion diced small

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The preparation

7 steps, about 45 minutes start to finish.

01
1. Heat the oven to 425°F. Spread the waffle fries on a half sheet pan in a single layer.
02
2. BAKE 20 to 25 minutes, flipping halfway, until the edges are deep golden and they are crisper than you think they need to be. Go 5 minutes past the bag if they are pale.
03
3. THE CAVIAR: stir the black-eyed peas, corn, bell pepper, red onion, jalapeño, cilantro, lime, olive oil, cumin and salt together in a bowl. Taste for salt. It is better after 20 minutes, so make it while the fries bake.
04
4. THE PORK: warm the pulled pork in a skillet over medium with the ½ cup BBQ sauce and a splash of water, 4 to 5 minutes, until hot and glossy.
05
5. LOAD: fries out of the oven. Half the cheese over them, the pork in an even layer, the rest of the cheese on top.
06
6. BACK IN for 4 to 5 minutes, until the cheese is melted.
07
7. Cowboy caviar spooned over the top with a slotted spoon so the dressing stays in the bowl. Sour cream in dollops, a zigzag of BBQ sauce, green onions and red onion over everything. Serve on the pan.

lightbulb The chef's notes

“A soft fry under pulled pork turns to mush in about a minute, which is why the fries get baked past the bag time and why the pork only goes on for the last five minutes. The caviar is doing the job the pickled jalapeño does on a regular tray: acid, crunch and something fresh against the fat. If your pork is already sauced, skip the extra half cup and just warm it. Any leftover caviar is lunch tomorrow with chips.”