BBQ Pulled Pork Nachos
These BBQ Pulled Pork Nachos put a fun twist on traditional nachos – with the ease of Rich’s premium Hickory Smoked Pulled Bar-B-Q Pork prepared in Traditional Style Sauce. Spread an even layer of tortilla chips on a foil-lined and sprayed baking tray, sprinkle with a generous layer of shredded cheese, cover with Hickory Smoked Pulled Bar-B-Q Pork and another layer of cheese, and bake at 350ºF for 15 minutes! Top the nachos off with creamy coleslaw and fresh jalapeño slices, and drizzle with BBQ sauce. Ensure a little bit of everything in each bite!
Yield:
1 Tray
Ingredients
| 1.5 C |
Hickory Smoked Pulled Bar-b-q Pork In Traditional Style Sauce, 2 5-lb Trays (#09754)
|
|---|---|
| 12 oz | Tortilla Chips |
| 1 C | Sharp Cheddar Cheese, Shredded |
| 1 C | Monterey Jack Cheese, Shredded |
| 1/2 C | Bbq Sauce |
| 1 C | Coleslaw |
| 1/4 C | Jalapeños, Sliced |
| 1 | Red Onion |
| Cilanto Leaves (as Needed) |
Directions
|
1
|
Thaw Hickory Smoked Pulled Bar-B-Q Pork |
|---|---|
|
2
|
Preheat the oven to 350ºF |
|
3
|
Line a baking tray with foil and coat with cooking spray |
|
4
|
Spread an even layer of tortilla chips on the baking tray |
|
5
|
Sprinkle the chips with a generous layer of shredded cheese, saving some for a later step |
|
6
|
Cover the chips with Hickory Smoked Pulled Bar-B-Q Pork. Sprinkle the rest of the shredded cheese on top |
|
7
|
Bake the nachos for 15 minutes |
|
8
|
Top the baked nachos with coleslaw and fresh sliced jalapeños |
|
9
|
Drizzle with BBQ sauce. Serve |