Porx Nachos

This is another staple use for leftover Porx.  Nachos are that "too tired to cook" alternative for cooking.  If you have tortilla chips, shredded cheeze, leftover meat, and some fresh Chiles, Nachos are a snap.

I usually line a sheet pan with Aluminum Foil, and spray with Olive Oil.  Take the Tortilla Chips and group them in the middle of the sheet pan, sprinkle with the shredded cheeze, and distribute the Porx around.

Then slice some fresh Chiles, and Onions for the flavoring, and distribute them about the Nachos.  I bake mine in a 425 degree Fahrenheit oven for five to seven minutes.

I know these already have plenty of heat, but I need Salsa also, and then some Yogurt Ranch to cool off...