Heap'n Chips Recipe

Begin by preparing the base of your dish. If using french fries, heat the oil in a deep fryer or large pot to 350°F (175°C). Once heated, fry the french fries until golden brown and crispy. Drain on paper towels and set aside.

If using Doc's Potato Chips, simply place them in a large serving bowl.

Make the Cheese Sauce

In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute until lightly golden.

Gradually whisk in the milk, stirring continuously until the mixture thickens and comes to a gentle simmer, about 5 minutes.

Remove from heat and stir in the shredded cheddar cheese, salt, and black pepper until the cheese is completely melted and smooth.

Prepare the Pico de Gallo

In a medium bowl, combine the diced tomatoes, finely chopped onion, chopped cilantro, lime juice, and salt. Stir to combine and set aside to let the flavors meld.

Assemble the Heap'n Chips

Start by layering the Doc's Potato Chips (or french fries) at the bottom of a large plate or platter.

Pour the homemade cheese sauce generously over the chips.

Drizzle the Doc's BBQ sauce on top of the cheese sauce.

Add spoonfuls of pico de gallo, followed by dollops of sour cream and scattered pickled jalapeños.

Finally, top with your choice of beef brisket or pulled pork, or both, for a hearty finish.