On Day 18 we were having a game night and needed a finger food for dinner, so Jac came up with the perfect solution -- Steak Nachos with leftover ribeye smoked with our Grapevine & Rosemary Blend.
Chef's Tip: The best way to make nachos is in layers. You make one layer of chips, cheese, and toppings. Then stick it in a preheated oven (400 degrees) for just long enough to melt the cheese. Then repeat with a second layer and a third layer. Yum!!!
--
To find out more about the Wine'd Up in Smoke blend used in this recipe:
