Pork Rind Nachos with Pico De Gallo and Queso Blanco

Chicago Chef Graham Elliot puts an upscale and decadent twist on downhome nachos. Crunchy pork rinds step in for tortilla chips, and are topped with a fresh pico de gallo salsa along with warm, cheesy queso blanco and plenty of smashed avocado. Be sure to make this in a large Dutch oven, so there is plenty to go around while cheering on your favorite team.

8 ounces pork rinds

4 avocados

2 limes, juiced

Salt

6 Roma tomatoes, seeded and diced

2 jalapenos, seeded and minced

2 cloves garlic, minced

1 red onion, diced

1/2 bunch cilantro, chopped, plus a few sprigs for garnish

1/2 cup whole milk

1 pound white American cheese, shredded

Place pork rinds in a large Dutch oven and warm over low heat for about 3 minutes. Turn off heat and set aside.

Smash the avocado with a fork and combine with the lime juice and a pinch of salt. Mix until fully incorporated and semi smooth in texture.

Combine the tomatoes, jalapeños, garlic and red onion in a large mixing bowl and stir to combine. Season to taste with salt. Add the chopped cilantro at the last minute and set aside.

In a small saucepan, bring the milk just to a simmer. Then add the cheese, a little at a time, stirring until cheese is fully melted and smooth. Set aside and keep warm.

To serve, pour the queso blanco over the pork rinds. Top with the pico de gallo, spreading evenly over the pork rinds. Add the smashed avocado in the middle of the nachos, and garnish with reserved cilantro sprigs.