Pineapple And Bacon Nachos With Brie And Chipotle-Orange Salsa Recipe

• 1/2 pound (225g) bacon, cut into 2-inch pieces
• 1/2 pound (225g) fresh pineapple,
• , 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 puree)
• 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
• 1 red jalapeno or Fresno chili, thinly sliced crosswise
• Fresh cilantro leaves, for garnish

1. Cook bacon in a 10- to 12-inch nonstick or cast iron skillet over medium heat, turning frequently, until crisp. Transfer to a paper towel-lined plate and set aside. Do not wipe out skillet. Add pineapple to hot bacon grease, toss to coat, then cook, tossing occasionally, until tender and lightly browned, about 5 minutes total. Season to taste with salt and pepper. Transfer to a plate.
2. Combine chipotle chilies, adobo sauce, and orange juice in a blender or in the jar of an immersion blender. Blend until a smooth puree is formed. Season with salt and pepper and set aside.
3. Adjust oven rack to middle position and preheat oven to 425u0b0F (218u0b0C). Spread a single layer of chips on a foil-lined baking sheet. Top each with some pineapple, a small piece of bacon, and a thin slice of Brie. Bake until Brie is soft and bubbly, about 2 minutes. Top each chip with chipotle-orange salsa, Charred Salsa Verde, a slice of chili, and a little cilantro. Serve immediately and repeat with remaining batches.

bacon, fresh pineapple, kosher salt, chilies, orange juice, tortilla chips, cheese, recipe, red, cilantro

Taken from www.seriouseats.com/recipes/2016/02/pineapple-and-bacon-nachos-recipe.html (may not work)