Lefovers With a Bar Food Meets Gourmet Twist

I couldn’t end the week without noting an on-the-fly food combo that delighted us until our tummies were full: Pot Roast Nachos w/ Aged Cheese & Cherry Salsa.

We had a bunch of leftover pot roast from the slow cooker to deal with. I was going to put it in burritos, but the iFarmer remembered seeing pot roast nachos on the menu at Ditkas. So we tried that instead.

Here’s what we used:

Pot roast, shredded

Hearty tortilla chips (they can’t be flimsy to hold the weight of the beef)

Hook’s Two Year White Cheddar (was an excellent pallet pairing with the beef)

Baked at 375 for 10-12 minutes until cheese melts.

Topped with:

Hot Cherry Republic Salsa (from our summer trip through Michigan)

Sour cream

Green onions, chopped

Served on a bed of mixed baby greens.

Notes: These tasted excellent. But in the future, I’d add a little moisture to the meet (maybe some salsa or El Pato) to add a bit more heat and to juice it up a bit.

The salsa was surprisingly good and reminded us why we bought it. And it turned out to be a perfect hit of sweet and hot to go with the fancy cheese and beef.