Double-Decker Pulled Pork Nachos With Smoked Cheese

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, start the Traeger and set the temperature to 165F. Preheat with lid closed for 10-15 minutes.

  

  Grill: 165 ˚F

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• 2

  Place the cheese (frozen) on a rack on top of a tray filled with ice. You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks per block, to help it smoke more quickly.

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  Ingredients

  • 8 Ounce pepper jack cheese

  • 8 Ounce Cheese, sharp cheddar

• 3

  Smoke the cheeses for 45 to 60 minutes; allow to cool. Shred the cheeses (about 1 cup of each), and set aside.

  

  Grill: 165 ˚F

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• 4

  Turn the heat on the Traeger up to 350 degrees and preheat, lid closed, for 10 to 15 minutes.

  

  Grill: 350 ˚F

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• 5

  Lay out your tortilla chips on large baking sheet and top evenly with the shredded, smoked cheeses. Place the baking sheet on the Traeger grill grate and cook for about 10 minutes, or until the cheese is melted and bubbly.

  

  Grill: 350 ˚F

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  Ingredients

  • As Needed tortilla chips

• 6

  Remove the pan from the Traeger and start to assemble the double-decker nachos. Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top. Finish it off with your favorite nacho toppings. Serve warm.

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  Ingredients

  • 2 Cup leftover pulled pork

  • As Needed black olives

  • As Needed jalapeño, diced

  • As Needed cilantro