Trash Can Nachos

  • By: Jack Mancuso

Trash Can Nachos - Cuso Cuts

Nachos are one of the world’s most versatile food concepts. My Trash Can Nachos are among some of the tastiest. They can be very simple or something like my Tomahawk Steak Nachos.

Nachos are a relative newcomer to the food scene, but we welcomed them with open arms. A tortilla chips, cheese sauce, toppings, garnishes, and condiments like guacamole - What’s not to like? They’re ideal as an appetizer or snack but can become a main course with a few additions to fill the table. 

Like many culinary yummies, nachos came about thanks to inspiration. One day Ignacio Anaya went into the kitchen looking for something “different.” There was a pile of fresh tortillas and an idea manifested. Anaya cut up the tortillas into triangles, then fried them, and added cheese and jalapeno peppers.

Now on to the trash can taco!


4 chicken thighs

Extra Virgin Olive Oil

1 tbsp Cuso’s Hot Honey Seasoning

1 tbsp Cuso’s Grass Seasoning

2 tbsp hot sauce 

Ingredients Cheese Sauce

1 1/2 c Gruyere cheese

1 ½ c beer

2 tbsp butter

2 tbsp flour

1 tbsp Cuso's Spicy Garlic Buffalo Seasoning

1 tbsp garlic

Ingredients “Bucket”

1 sliced jalapeno

1 fresh tomato

1 red onion

1 bag nachos



  1. Marinade the meat with all other ingredients for 2-4 hours in the refrigerator.
  2. Grill, basting with the marinade.
  3. Set aside.
  4. Make cheese sauce

Instructions Cheese Sauce

  1. Place butter in a saucier over medium heat
  2. Slowly stir in the flour (stir for 2 minutes)
  3. Whisk the milk into the mixture
  4. Bring the heat on the oven to high.
  5. When it reaches a rolling boil, reduce the heat
  6. Simmer until the mixture thickens up (do not stop stirring)
  7. Sprinkle with personally desired salt and pepper (you need this warm for the bucket)

Layering the Bucket

  1. Chop up the tomato, onion, and slice the chicken
  2. Grab your bucket
  3. Line the bottom with some cilantro.
  4. Put enough chicken in next so it covers the cilantro
  5. Add jalapenos, tomato, and onion mixed together
  6. Drop in some chips
  7. Cover with cheese
  8. Repeat this pattern until the bucket fills.’
  9. Make sure there are chips on top
  10. Smoke for 30 minutes
  11. Gently remove the mixture from the bucket and enjoy

PitMaster’s Memo - Nacho Treasures

Nachos taste fantastic any time of the day or night. Like their kissin’ cousins, tacos, there is a nacho blend waiting for everyone somewhere. If you make nachos on a large serving tray, they become a family experience. Set up different toppings alongside the chips, and let everyone assemble their own.

Corn tortillas offer some health benefits because they have thiamin, magnesium, Vitamin C, and iron. If you’re making your own, use an oven or air fryer to avoid the greasy oil.


Chili con Carne

Citrus salad

Refried beans

Spanish rice

Street corn


Agua Fresca

Cinnamon milk

Hoppy Beers


Sauvignon Blanc.

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