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

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

Pineapple and bacon nachos. [Photograph: J. Kenji López-Alt]

These individually constructed nachos are topped with juicy pineapple, smoky bacon, and plenty of melted cheese.

Why It Works

  • The flavors of pineapple and pork already go very well together in al pastor tacos. Here, we flip the script and make the pineapple the star.
  • Smoky chipotle chilies and orange juice form a simple sauce that lends sweet, spicy, and tart notes to the nachos.
  • Yield:Serves 4 to 6 as an appetizer or snack
  • Active time: 45 minutes
  • Total time:45 minutes

Ingredients

  • 1/2 pound (225g) bacon, cut into 2-inch pieces
  • 1/2 pound (225g) fresh pineapple, peel and core removed, cut into 1/4-inch dice
  • Kosher salt and freshly ground black pepper
  • 2 chipotle chilies packed in adobo sauce, plus 1 tablespoon adobo sauce (about 60ml purée)
  • 3 tablespoons (45ml) fresh orange juice
  • 32 freshly fried corn tortilla chips or high-quality store-bought tortilla chips (see note)
  • 8 ounces (225g) Brie cheese
  • 1 recipe Charred Salsa Verde
  • 1 red jalapeño or Fresno chili, thinly sliced crosswise
  • Fresh cilantro leaves, for garnish

Directions

  1. 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. 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. 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.