Bbq Nachos Recipe

Preheat

Preheat oven to 400°F (200°C). If using a baking sheet, line with foil for easier cleanup.

If your pulled pork is cold, warm it briefly in a saucepan with 1 tablespoon barbecue sauce over medium heat until just heated through, about 3–4 minutes. Stir and set aside.

Stir together the baked beans and 1 tablespoon barbecue sauce in a small saucepan and warm over low heat until barely simmering, about 3–4 minutes; keep warm.

Lightly toss the tortilla chips with the 1 tablespoon vegetable oil (this helps chips crisp and hold toppings). Spread chips in an even single layer on a large rimmed baking sheet or in an oven-safe skillet, leaving small gaps so cheese and toppings can melt through.

Spoon the warmed chili evenly over the chips in dollops (about 1 cup total), followed by spoonfuls of the warmed baked beans. Distribute the warmed pulled pork evenly over the chips and beans.

Drizzle the remaining 1 tablespoon barbecue sauce in a light zigzag over the meat and beans for extra BBQ flavor. Sprinkle the shredded cheddar-jack cheese evenly over the entire tray so chips are well covered.

Place the baking sheet or skillet in the preheated oven and bake until cheese is fully melted and bubbly and edges of some chips are starting to brown, 6–9 minutes. Watch carefully to avoid burning.

If you like a slightly browned cheese top, switch oven to broil for 30–60 seconds—keep the door slightly ajar and watch closely.

Remove nachos from oven. Immediately sprinkle the shredded lettuce evenly over the hot nachos (lettuce will soften slightly from the heat). Scatter sliced jalapeños, sliced green onions, and diced tomatoes on top.

Dot small spoonfuls of sour cream across the nachos or serve sour cream on the side for guests to add. Season with smoked paprika, kosher salt, and black pepper as desired.

Serve hot directly from the baking sheet or transfer to a large platter. For a meal for two, divide into two plates. For an appetizer, serve family-style for 4–6 to share.