Each chip is fully loaded with just the right amount of topping. No more soggy nachos, people. And no more fighting over the “perfect bite”, since each chip is one.
Prepare the pork belly according to the package. I find that using my cast iron skillet gives the best sear.
Lay out the chips on a sheet pan (I made a small batch here, but if you are feeding a larger crowd I recommend these pans). Top with the pork first, followed by the avocado, onion and salsa.
Put the greek yogurt in a sandwich sized plastic baggy and snip the corner (basically making yourself a make-shift pastry bag). Carefully drizzle the “sour cream” over each chip.
Top off with the scallions, cilantro and a fresh lime squeeze!
- These are clearly very versatile. Add your favorite toppings as you see fit! Refried beans would be a great addition.
- If you decide to add shredded cheese, add that after the pork belly, then stick the pan under a broiler until the cheese is melted. Then top with remaining ingredients.
- Finishing off with the Siete hot sauce would be amazing as well 🙂