Today I am sharing with you my new favorite recipe. These bbq pulled pork nachos were also loved by all of my family. We have already enjoyed it twice. It takes your usual BBQ to a new place, on top of nachos. Basically we are swapping out a bun for tortilla chips.
Now this is perfect for one of those crazy night. Spring time usually is the beginning of soccer games, baseball practice, etc. You are going to need something quick for those nights and this dish fits the bill. I went for convenience with this one using a container of prepared bbq pork from the meat department and some coleslaw from the deli. I picked mine up at the Walmart deli counter. It cost me $1.76 for the 1 pound. This isn’t a far cry from what I would spend to make it myself. However, this recipe would also work great if you had some bbq leftovers.
Since we have had this twice, I tried two different ways to make the nachos and both worked great. The oven method is great if you want it all done at once or want to use it as an appetizer. The microwave method is great for doing individual plates.
BBQ Pulled Pork Nachos
Real Mom Kitchen
- 1 bag around 12 oz. triangle-shaped corn tortilla chips
- 3 cups shredded Cheddar cheese
- 1 can 16 oz chili beans in medium sauce, undrained (I used Bush's)
- 1 container 18 oz refrigerated seasoned shredded pork in original BBQ sauce (I used Curley's) or about 2 1/4 cup leftover bbq shredded pork
- 1 lb.creamy-style deli coleslaw drained or leftover creamy coleslaw, drained
- 2 medium green onions sliced (2 tablespoons)
- Oven Method (party style)
- Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
- In medium bowl, mix together chili beans and pork. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
- Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
- Microwave Method (individual plates)
- Divide chips between about 5 to 6 plates. Top each plate of chips with about 1/2 cup cheese.
- In medium sauce pan, mix together chili beans and pork. Heat over medium heat until heated through.
- Microwave each place of chips for about 30 second to 1 minute until cheese is melted.
- Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.
Recipe adapted from Betty Crocker.