Carnival Pig & Anchor Trash Can Nachos by Guy Fieri
Enjoy this massive stack of nachos with a BBQ twist. You'll find them at Guy's Pig & Anchor Smokehouse on the Carnival Horizon and Panorama but now you can make them at home. It's perfect for a party.
Equipment
- 1 "Trash Can" A container that's 6" wide by 6.5" tall with both ends open
Ingredients
- 1/2 bag Tortilla chips
- 8 oz black beans, pulled pork, or brisket
- 1 cup shredded cheddar cheese
- 1 cup super melty cheese (SMC) (see above)
- 1/2 bottle Guy's BBQ Sauce
- 1/2 cup pico de gallo
- 3 spigs cilantro
- 2 tbsp pickled onion
- 1 jalapeno (sliced) (optional)
Instructions
- Turn on your oven's broiler (or 400 degrees if you don't have a broiler)
- Spread tortilla chips evenly over a roasting pan
- Sprinkle black beans, pulled pork, or brisket evenly over the chips.
- Drizzle SMC cheese sauce over chips so they're all coated
- Top with shredded cheese
- Drizzle BBQ sauce across chips
- Place in oven for 4-5 minutes until cheese is melted and chip edges are browned
- Remove from oven and set aside
- Place a small amount of SMC on a plate. This will hold the tower to the plate.
- Place the "trash can" in the middle of the plate
- Use a spatula or tongs to pile the chips in the "trash can." Do 1/3 of the tray at a time. Press down gently between layers to "glue" them together (don't break the chips).
- Drizzle sour cream on top of the tower, and top with pico de gallo and cilantro sprigs.
- Move the plate to where you will be serving and gently lift the can off to reveal your trash can nachos.