Copycat Memphis BBQ Pulled Pork Nachos

Allergens

Dairy (in cheese), Gluten (in tortilla chips)

Ingredients

• 1. 2 cups BBQ pulled pork (cooked) 2. 8 oz tortilla chips 3. 1 1/2 cups Colby
• Jack cheese, shredded 4. 1 cup BBQ sauce (Memphis
• style) 5. 1 small red onion, finely chopped 6. 1 jalapeño pepper, thinly sliced (optional) 7. 2 green onions, sliced 8. 1/4 cup fresh cilantro, chopped 9. 1 lime, cut into wedges

Instructions

1. Preheat oven to 350°F (175°C).
2. Arrange a single layer of tortilla chips on a large baking sheet or oven safe dish.
3. Spread half of the BBQ pulled pork evenly over the layer of tortilla chips.
4. Top with half of the shredded Colby Jack cheese, then drizzle with half of the Memphis style BBQ sauce.
5. Repeat layers with remaining tortilla chips, pulled pork, cheese, and BBQ sauce.
6. Bake in preheated oven for 10 minutes or until cheese is melted and bubbly.
7. Remove from oven and top with chopped red onion, jalapeño slices (if using), green onions, and fresh cilantro.
8. Serve immediately with lime wedges on the side for a zesty burst of flavor.

Chef’s Insight

The key to perfect BBQ pulled pork is to slow cook it with the right balance of spices and flavors. Make sure to use a smoky, tangy Memphis-style BBQ sauce to bring out the best in this dish.

Notes

This recipe serves two as an appetizer or main dish. Adjust the amount of jalapeño slices according to desired spice level.