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. Here's how:
- Make one layer of chips, cheese, and toppings
- Stick it in a preheated oven (at 400 degrees) for just long enough to melt the cheese.
- Then repeat with a second layer and a third layer.
Yum!!! The combination of textures, from crunchy to creamy, and the perfect balance of savory, spicy, and tangy flavors, make these nachos one of our favorite finger food indulgences. And the Grapevine & Rosemary smoked meat -- that just takes it to the next level!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
