BBQ Smokehouse Lunch: Memphis Pulled Pork Nachos

Allergens

Contains gluten and dairy.

Ingredients

• 2 cups cooked pulled pork (see recipe below)
• 1 large bag tortilla chips
• 1 1/2 cups BBQ sauce (preferably Memphis
• style)
• 2 cups shredded smoked Gouda cheese
• 1/2 cup chopped green onions
• 1/2 cup diced red onion
• 1/4 cup pickled jalapeños, sliced
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 350°F (175°C).
2. Spread a layer of tortilla chips onto a large baking sheet or ovenproof dish.
3. Top with half of the pulled pork and half of the BBQ sauce.
4. Repeat layers with remaining chips, pulled pork, and BBQ sauce.
5. Sprinkle shredded smoked Gouda cheese evenly over the nachos.
6. Bake in the oven for 8 10 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and top with green onions, red onion, pickled jalapeños, and avocado.
8. Serve immediately with lime wedges.

Chef’s Insight

Don't skimp on the BBQ sauce - a generous amount ensures every bite is packed with smoky flavor.

Notes

Don't be afraid to customize this dish with your favorite BBQ sauce or toppings.