Barbecue Nachos are very popular in the Memphis area where there is pulled pork everywhere.
I prefer to use the container of pulled pork that already has the barbecue sauce on the meat and then drizzle additional barbecue sauce on the nachos. You will find the cheese dip in the chip aisle at the grocery store. Be careful when you heat up the cheese dip in the microwave. It expands very quickly and will overflow if you are not careful. Be sure to spray your aluminum-foiled pan with non-stick cooking spray to prevent them from sticking and to make cleanup a breeze. In summary, you’ve going to love my Barbecue Nachos. Now that you have the appetizer covered, try the perfect dessert with my Pretzel Cookies
For more cooking tips, see Cook’s Country America’s Test Kitchen.
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- 8 oz. tortilla chips
- 16 oz. pulled pork in barbecue sauce
- 3/4 cup barbecue sauce, any variety
- 8 oz. cheese dip
- Preheat the oven to 400 degrees.
- Foil line a large baking tray and spray with non-stick cooking spray.
- Arrange the tortilla chips on the tray with some overlapping.
- Drop the pulled pork in spoonfuls on top of the nachos.
- Drizzle the barbecue sauce over all.
- Microwave the cheese sauce for 1 minute at a time, stirring often, until it is thin enough to drizzle.
- Drizzle over all and bake for 10 minutes. Enjoy!
Did you make this recipe? If so, please let me know in the comments how you liked it, and give it a star rating. Thanks so much!