Bbq Nachos Recipe

Preheat oven

Preheat oven to 425°F (220°C). Arrange a large rimmed baking sheet or oven-safe platter (12x16 in or similar) lined with foil or parchment for easier cleanup.

Spread tortilla chips in an even single layer on the prepared sheet, leaving a little space so chips don't completely overlap — you want most chips to be able to catch cheese and toppings.

Evenly distribute the shredded Monterey Jack and sharp cheddar over the chips, reserving a couple of tablespoons of each for finishing if you like an extra melty top.

Toss the cooked pulled pork (or chosen protein) with the 3 tablespoons barbecue sauce in a bowl until evenly coated. Taste and add up to 1 more tablespoon if you prefer stronger BBQ flavor.

Scatter the sauced BBQ protein evenly over the cheese-layered chips, concentrating on building even coverage so every bite has some protein.

In a small bowl, toss the sliced red onion, jalapeño, corn and black beans with the olive oil, smoked paprika, 1½ teaspoons salt and ½ teaspoon black pepper so they’re lightly seasoned.

Distribute the seasoned vegetables evenly over the nachos. Add pickled jalapeño slices if using (these go on before baking to warm slightly).

Sprinkle the reserved cheese over any bare spots so the top looks evenly cheesy.

Bake in the preheated oven for 8–12 minutes, or until cheese is fully melted and edges of chips are just beginning to brown. If you like spots of extra crisp, broil 1–2 minutes while watching carefully to avoid burning.

Remove nachos from oven and immediately scatter chopped cilantro and sliced green onions over the hot nachos so herbs wilt slightly.

Spoon dollops of sour cream around the tray or drizzle with BBQ ranch or crema. Serve lime wedges on the side for squeezing over individual portions.

If desired, provide extra barbecue sauce and pickled jalapeños at the table for guests to add to taste.

Let the sheet sit 2–3 minutes to set so melted cheese firms slightly, then serve hot straight from the baking sheet. Recommended to serve with forks for loaded bites and tortilla scoops for crisp chips.