Grab Your Chips And Make These Tongue Tantalizing Nachos

I knew without a doubt that this recipe would be a hit.  He would be thrilled to enjoy it at any point of the day, but especially on game day.  That is why I debuted it when the Miami Hurricanes played their last game of the season (Go Canes!).  He is a huge football fan, so I knew that would be the perfect accompaniment to his lazy at home afternoon watching his stuff. He was so pleased and I was as well because of how easy it was to prepare and enjoy!

Yep, even if that party is just you and your spouse celebrating that it’s Friday!

 

Ingredients

1 (8-10 oz) bag of tortilla chips

2 cups prepared shredded bbq pulled pork, or some of my famous (Best Crockpot BBQ Chicken)

¼ cup thinly sliced red onion

1 cups cheddar cheese, shredded

1 cup Kraft Monterrey Jack cheese, shredded

2-4 Tablespoons Sweet Baby Ray’s BBQ sauce

Optional topping: 2-4 Tablespoons of Hidden Valley ranch dressing

1 cup of coleslaw

¼ cup shredded lettuceInstructions

Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet. I used parchment paper, but you could also use foil.

Place pulled pork over chips.

Add on the red onion slices.

Sprinkle on your cheddar and Monterrey Jack cheese, and drizzle a couple tablespoons ( 2-4 depending on taste) of BBQ sauce on top.

Bake for 5-10 minutes until cheese is melted. Add optional toppers and serve immediately.

 

 

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Quick Tip: For an extra kick, sprinkle some hot sauce.

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