Fry the tortilla bowls

• Heat the oil in a deep pan.
• Place a flour tortilla into the hot oil and use an up-and-down twisting motion so it puffs up.
• It will puff up beautifully and take on a bowl shape.
• Drain it off, then flip it over so it keeps that shape.

Make the bourbon nacho cheese

• In a pan, make a base sauce with flour, butter and cream.
• Hit it with bourbon for extra taste.
• Add chipotle for heat, plus a little salt and pepper to flavor it up.
• Spread it out in a pan to cool it down.
• Add the seeded, chopped jalapeños for flavor without too much heat.

Chill and scoop the queso balls

• Place the cheese mixture in the fridge for about 5 minutes.
• Scoop it out with an ice cream scooper to get perfect-size balls.

Bread and fry the queso bites

• Dip each queso ball into the flour and egg batter.
• Then coat it in panko for a crispy outer crust.
• Fry them in oil at 350 degrees until nice and golden brown, about a minute or two.

Build the taco salad bowls

• Flip over the queso bowl — it should be nice and dry at this point.
• Fill with pulled pork, shredded lettuce and homemade pico de gallo (ground beef works too).
• Top with the beautiful queso ball for extra cheesiness.
• Open it up and let that cheese ooze over the top.