Fully Loaded Shark Fins (aka Nachos)

After a phone call with my Sissy (shout out to Danielle for this great idea!), I was inspired to make another Shark Week inspired dish - Fully Loaded Shark Fins, also known to us land creatures as nachos. These ain't your mother's nachos though, I have never used some of these ingredients in nachos before but I don't know if I can ever go back. 

Fully Loaded Shark Fins (aka Nachos)

Fully Loaded Shark Fins - you can't tell me you aren't drooling right now

 

1 Bag Tortilla Chips (or a mix of tortilla and wavy potato if you're like me and running out of chips)

1 Tbsp Olive Oil

2 Tbsp Shallot, minced

1/2 Yellow Onion, finely diced

 3 Garlic Cloves, minced

1 Bell Pepper, seeded and diced

1 Jalapeno, diced (remove seeds and ribs if you aren't a fan of spice)

3 Portabello Mushroom Caps, stemmed and diced

1 Tbsp Worchestershire Sauce

1-2 Tbsp Soy Sauce

2 Tsp Cumin

Freshly Ground Black Pepper, to taste

3/4 C Red Chile Sauce, divided

2-3 Tbsp Vegetable Stock

1/2 C Jarred Salsa

2 C Shredded Cheddar Cheese

 

Preheat oven to 350 degrees. 

 

Spread chips in an even layer on a baking sheet. Set aside. 

 

In a deep skillet over medium heat, heat olive oil and saute shallot, onion and garlic until soft and fragrant, roughly 5 minutes. Add peppers to the pan and cook additional 3 minutes. Finally, add in the diced mushrooms in batches. The mushrooms will brown when they aren't crowded in the pan. Cook all ingredients for 5 minutes. 

After all ingredients are cooked, season with Worchestershire Sauce, soy sauce, cumin, red pepper and 1/2 C of the red chile sauce. Stir to distribute the seasonings and allow to simmer for 2-3 minutes. Do a taste check and adjust accordingly. 

In a small bowl or liquid measuring cup, combine remaining red chile sauce and vegetable stock 1 Tbsp at a time, you want it to be pouring consistency. 

Once the skillet items are cooked through and tasty, spoon onto the chips in an even layer - make sure each chip has ample toppings! Drizzle on the thinned red chile sauce, top with jarred salsa and sprinkle with all the cheese your heart desires! 

Bake for 15 minutes or until the kitchen smells too good for you to stand it any longer. 

These "fins" are cheesy, meaty and sinful. Honestly I think mushrooms on nachos may be my new go-to topping, who knew they'd be so good?! Give them a try and let me know what you think! Now to watch some playoff hockey and sharks!