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Recipe: Barbecue nachos

Neil Gallagher, the News May Cook of the Month, is down in Memphis competing at the World Championship Barbecue Contest. But he left a couple recipes behind for dishes to go with the oven-cooked Memphis-style pork detailed in today's story.

This one's great for using up leftover pork and spice rub, the seasoning mix from the main recipe.

Barbecue Nachos

1 bag tortilla chips

1/2 cup barbecue rub (seasoning mix), from pork recipe

6 ounces pulled pork

4 ounces barbecue sauce

4 ounces nacho cheese, melted

1 (4-ounce) can sliced jalapenos, drained (optional)

1/2 medium red onion, chopped

Make a pile of tortilla chips on a platter. Sprinkle with barbecue seasoning. 

Spread pulled pork on top of chips. Dust with seasoning, again and pour the barbecue sauce onto meat. Top with the melted nacho cheese.

Lightly sprinkle more rub onto cheese. Top with onions and add jalapenos for additional spice.

 

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Food and Drink
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