Become the undisputed snack champion

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.

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!