Pineapple Bacon Nachos

Recipe by J. Kenji Lopez-Alt, author of The Food Lab cookbook. This recipe appeared in Buenos Nachos by Gina Hamadey (2016 Dovetail Books). Used by permission.

4 to 6 servings

1/2 pound slab bacon, cut into 2-by-1-by-1/2 inch slices

1/2 pound fresh pineapple, cut into 1/2-inch dice

Kosher salt and freshly ground black pepper

2 chipotle chiles in adobo, plus 1 tablespoon adobo sauce

3 tablespoons freshly squeezed orange juice

8 to 10 ounces tortilla chips

8 ounces Brie cheese

1 cup salsa verde

1 red jalapeño or Fresno chile, thinly sliced crosswise

Cilantro leaves, for garnish

Cook the bacon in a cast-iron skillet over medium heat until crisp. Set aside, but do not wipe off skillet. Add the pineapple to the hot bacon grease, toss to coat and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Season to taste with salt and pepper.

In a blender or the jar of an immersion blender, combine the chipotle chiles, adobo sauce and orange juice. Blend into a smooth puree. Season to taste with salt and pepper and set aside.

Place the oven rack in the middle position and preheat the oven to 425F. Spread a single layer of chips on a rimmed backing sheet. Top each chip with some pineapple, a piece or two of bacon and a thick slice of Brie. Bake until the Brie has melted and is bubbly, about 2 minutes. Top each chip with a spoonful of salsa verde, a slice of chile and a little cilantro. Drizzle with the chile/orange juice puree and serve.