The big game is coming up on Sunday and Jeff was in the mood to make some goodies. So thaw out a roast and get cracking on this one. Tomorrow we’ll go over how to make your own tortillas and tortilla chips from scratch!
Small chuck roast, 2–3 lbs
Onion powder, garlic powder, chili powder, salt and pepper
Cheese of your choice, grated
Several plump jalapeno peppers, gutted and sliced into rings
Fresh lime or lime juice
Pre-heat a cast iron skillet to medium high heat. Season all surfaces of the roast generously and when the skillet is to temperature, sear the entire roast, a couple of minutes per side. Transfer to a crock pot and cover. Cook on ‘low’ for 8-10 hours. Shred the meat and set aside.
Preheat the oven to 350 degrees.
Line a cookie sheet with the chips in a single layer. Layer shredded meat on top of each chip. Top the meat with cheese, then a piece of jalapeno. Place the cookie sheet into the oven for 8-10 minutes. Remove from the oven, drizzle with lime juice and serve while hot.
This post is part of the following blog carnivals: Frugal Antics of a Harried Homemaker, New Life On a Homestead, 11th Heaven’s Homemaking, Make Ahead Meals For Busy Moms, SarahNDipities, A Southern Fairytale, Skip To My Lou, Sew Chatty, Keeping It Simple, Diary Of a Stay At Home Mom, Delightfully Dowling, Mom’s the Word, C.R.A.F.T., Be Colorful, Marvelously Messy, Beyer Beware,
From Mess Hall to Bistro, Simply Sugar & Gluten Free, Not Just A Housewife, All the Small Stuff, 33 Shades of Green, Permanent Posies, Tip Junkie and Mop It Up Monday.