Guy's BBQ Trash Can Nachos + Caliente Margaritas

• This kit ships with ice packs, may thaw in transit
• Upon arrival
  • Chips may be kept at room temp for 5 days
  • Brisket, Pulled Pork & Chicken may be kept in the fridge for 2-3 days or frozen for 2 months
  • Spicy Rojo Rim Salt may be kept a room temp
  • Remaining ingredients may be kept in the fridge for 1 week

Please be aware that some chips may break during transit- this is planned for by adding additional chips into the bag. Don’t worry, you’ll have more than enough to create your own towering cheesy masterpiece!

To Serve

Nachos

• Preheat your oven’s broiler or, if unavailable, set to 400 degrees.
• Spread tortilla chips out evenly on a roasting pan or oven tray. Sprinkle beans out evenly on top of the chips.
• Microwave the container of SMC Cheese Sauce for 20-30 seconds until it is easy to pour.
• Drizzle the SMC Cheese Sauce on the chips- be sure to cover as much of the chips as possible, but leave a small amount to put on your plate later.
• Next, top with the shredded cheddar cheese and the meat of your choosing (if desired).
  • Meat does need to be heated before addings
• Drizzle the desired amount of BBQ sauce across the topped chips.
• Place the tray in the preheated oven for 4-5 minutes until the shredded cheese has melted and the edges of the tortilla chips have browned
• Rotate the tray as needed to ensure an even browning.
• While cooking, slice the included jalapeño into thin slices, ending with around 10 to 20 circles of jalapeño.
• Add a small amount of the remaining SMC Cheese Sauce on the plate to keep the nachos from sliding and place the included Trash Can in the center of your plate.
• Remove red cap from sour cream and cut the tip off the squeeze bottle with scissors.
• After removing the chips from the oven, use a large spatula or tongs to pile half the melted nachos into the can while gently pressing down so they stick together (being careful not to break the chips).
• Top with half of the following: sour cream (zig zagging across), pico de gallo, pickled onions, sliced jalapenos and cilantro sprigs
• Repeat the layering process with the remaining nachos and toppings.
• It’s now time to unveil your Trash Can Nacho masterpiece.
• Placing both hands on the sides of the can, carefully lift the can off your tower and step back to enjoy the view!

Margaritas: Recipe

For 2 Pint Glass Drinks

• Santo Blanco Tequila (3 oz.)
• Caliente Margarita Mix (8 oz.)
• 6 Jalapeno Slices (1/8" Thick)
• 9 Cilantro Leaves

Margaritas: To Serve

• Rim pint glass with lime juice then dip in spicy rojo mix
• Fill with ice, add lime wheel inside of the glass, and set aside.
• In a mixing glass add jalapenos and cilantro. Muddle lightly.
• Fill mixing glass 2/3 with ice and add tequila and margarita mix.
• Cap mixing glass with shaker tin and shake vigorously for 10-15 seconds.
• Strain contents into salt-rimmed glass filled with fresh ice
• Garnish with lime wedge, jalapeno and cilantro.