Become the undisputed snack champion

Whether it’s for the big game, a special occasion, or a simple gathering with friends, inevitably, everyone gathers around the table. FINEX’s better looking, better cooking performance will give you the confidence to feed everyone something they will enjoy. Designed to go straight from the stove or oven straight to the table, there’s no need to take time serving food, leaving you more time to spend with friends. Sharing food, drinks, and stories to create memories that will last for a lifetime.

Crispy Potato Skins With Wild Mushrooms, Dry Jack Cheese and Pancetta

While sports won’t be back for a bit, there’s no reason you can’t still enjoy party snacks at home. Next up in our griddle series is crispy potato skins with wild mushrooms, dry jack cheese, and pancetta from our friend Lauren Chandler.

Crispy Potato Skins With Wild Mushrooms, Dry Jack Cheese and Pancetta

Ingredients

  • 2 lbs potatoes (9-10 medium-sized)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons unsalted butter
  • 4 ounces pancetta, diced
  • 1 shallot, minced
  • 6 ounces wild mushrooms, roughly chopped (around 2 cups)
  • 2 ounces dry jack, monterey jack or cheddar cheese, shredded (about 3/4 cup)
  • Creme fraiche and chopped green onion for serving
  • Sea salt and freshly ground black pepper
Preparation
  1. Preheat the oven to 425 degrees.
  2. Prick the outside of the potatoes all over with a fork. Lightly coat with olive oil and place on FINEX griddle. Cook until a knife can easily go through the center and the skin has darkened and crisped in spots, 40-50 minutes. Let cool.
  3. While the potatoes are in the oven, cook the pancetta and the mushrooms. Place a plate lined with paper towels next to the stove, being careful that it’s not too close. Melt the butter in a Finex 12” cast iron skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and brown around the edges, around 7-10 minutes. Use a slotted spoon to transfer the pancetta onto the plate and set aside. Add the mushrooms and shallot to the skillet, season with salt and pepper and cook, stirring frequently, until the mushrooms are tender, 4-5 minutes. Remove from heat.
  4. Position a rack at the top of the oven and turn the oven to high broil. Slice each potato in half lengthwise and scoop out the centers, leaving only a very thin layer of the flesh. (Use the scooped out potato in soup, mashed potatoes, potato pancakes etc.) Use your hands to coat all sides of the potatoes with the remaining oil, then season the insides with salt and pepper and lay skin side up on the griddle. Place under the broiler until the skin is crispy, around 5-7 minutes, then flip over and return to the oven for another 5-7 minutes, until the flesh is golden brown.
  5. Remove from the oven and evenly distribute the cheese then the mushrooms and pancetta among the potatoes. If the potatoes are still hot, the cheese will melt. If the cheese doesn’t melt, return to the oven for another 2-3 minutes, until it has melted. Top with creme fraiche and spring onions and serve immediately.

Smoky Chipotle Nachos

America’s Test Kitchen calls cast iron the “perfect vessel for nachos” and we couldn’t agree more! These Smokey Chipotle Nachos (above, left) are based off their Loaded Beef Nachos and are designed to be cooked and served all out of one FINEX 12″ Cast Iron Skillet. In our version, you’ll need an open flame to char two bell peppers so if you aren’t cooking on a gas range, get your torch or camp stove ready. Interested in more nachos? Try our buffalo chicken recipe also pictured above.

Smoky Chipotle Nachos

Ingredients
  • 3 Tbsp vegetable oil
  • 1 red onion, chopped
  • 8 oz 90% lean ground beef
  • 1 Tbsp chili powder
  • 2 garlic cloves, minced
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp cayenne
  • ⅛ tsp Kosher salt
  • ½ C chicken broth
  • 8 oz Monterey Jack cheese, shredded
  • 8 oz sharp cheddar cheese, shredded
  • 8 oz tortilla chip
  • 1 yellow bell pepper
  • ½ green bell pepper
  • ½ tsp Jacobsen Smoked Sea Salt
  • 7 oz Chipotles in adobo sauce
  • 8 oz sour cream
  • 2 Tbsp cilantro leaves, julienne or finely sliced
  • ½ tsp crushed red pepper

Preparation

  1. Add vegetable oil to your 12″ FINEX Cast Iron Skillet and heat your stove’s medium setting for a couple minutes, or until a pice of onion sizzles gently in the oil.
  2. Add diced onion, let cook for a minute, stir then add beef. Mix to break up meat and cook for 5-6 minutes or until no longer pink.
  3. Stir in garlic, oregano, cumin, coriander, chili powder, cayenne and kosher salt.
  4. Add chicken broth and 2-3 Tbsp of adobo sauce from chipotle can. Reduce heat and stir, scraping any stuck pieces into the mixture until most of the liquid has evaporated.
  5. Scrape mixture into medium mixing bowl and stir in half of your cheese: half cheddar and half monterey jack.
  6. Rinse skillet and dry with towel then, spread a single overlapping layer of tortilla chips (4 oz).
  7. Spread about 1/3rd the remaining cheese and half the beef mixture over the tortilla chip layer. Then add another layer of chips and beef.
  8. Then turn your stove burner or other flame source on high. Hold a bell pepper firmly with fire-safe metal tongs or by spearing it on a large fork and place it in the flame. Within 30 sec your pepper should show charred spots, let them expand then turn the pepper. Keep watching and rotating in the flame until about half the pepper’s surface shows some charing, then repeat with the second bell pepper.
  9. Thin cut the charred bell peppers (careful: they will be hot) into 1/4″ slices, discarding the seeds and interior flesh. Then toss in Jacobsen Smoked Sea Salt.
  10. Place charred & salted bell pepper strips over the top tortilla-chip and beef layer, then top with the remaining cheese and crushed red pepper.
  11. Bake at 400 degrees for 15 minutes, or until cheese or chips show some browning.
  12. Chipotle Sour Cream

    While nachos are baking, mince three Adobo sauce covered chipotle peppers along with their seeds. Mix into 8 oz sour cream in serving bowl.
  13. Remove skillet from oven and let cool for a couple minutes before sprinkling with cilantro and serving with chipotle sour cream. Be careful – the skillet will be hot. Enjoy!
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