Pineapple and Bacon Nachos With Brie and Chipotle-Orange Salsa Recipe

1. Cook bacon in a 10- to 12-inch nonstick or cast iron skillet over medium heat, turning frequently, until crisp. Transfer to a paper towel–lined plate and set aside. Do not wipe out skillet. Add pineapple to hot bacon grease, toss to coat, then cook, tossing occasionally, until tender and lightly browned, about 5 minutes total. Season to taste with salt and pepper. Transfer to a plate.

2. Combine chipotle chilies, adobo sauce, and orange juice in a blender or in the jar of an immersion blender. Blend until a smooth purée is formed. Season with salt and pepper and set aside.

3. For the Nachos:Adjust oven rack to middle position and preheat oven to 425°F (218°C). Spread a single layer of chips on a foil-lined baking sheet. Top each with some pineapple, a small piece of bacon, and a thin slice of Brie. Bake until Brie is soft and bubbly, about 2 minutes. Top each chip with chipotle-orange salsa, Charred Salsa Verde, a slice of chili, and a little cilantro. Serve immediately and repeat with remaining batches.

Special equipment

Blender, rimmed baking sheet

Notes

This recipe works best with freshly fried chips. To make chips, cut taco-sized corn tortillas into quarters. Heat up 2 to 3 cups of vegetable or peanut oil in a wok or Dutch oven on the stovetop to 375°F (190°C). Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel–lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches.

This Recipe Appears In

• Best Eaten Alone Without Pants On: Pineapple and Bacon Nachos