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Pineapple and Bacon Nachos With Brie and Chipotle-Orange Salsa Recipe
Ingredients (10)
- 1/2 pound (225g) bacon, cut into 2-inch pieces
- 1/2 pound (225g) fresh pineapple, peel and core removed, cut into 1/4-inch dice
- Kosher salt and freshly ground black pepper
- 2 chipotle chilies packed in adobo sauce, plus 1 tablespoon adobo sauce (about 60ml purée)
- 3 tablespoons (45ml) fresh orange juice
- 32 freshly fried corn tortilla chips or high-quality store-bought tortilla chips (see note)
- 8 ounces (225g) Brie cheese
- 1 recipe Charred Salsa Verde
- 1 red jalapeño or Fresno chili, thinly sliced crosswise
- Fresh cilantro leaves, for garnish
Directions
Learn how to make this recipe at Serious Eats