Bbq Nachos Recipe

Warm and sauce the meat

If using chopped pork: place 2 cups cooked chopped pork in a medium skillet over medium heat. Add 2 tablespoons Melvin's Golden® BBQ Sauce and 1 tablespoon water, stir to combine. Cook 3–5 minutes until heated through and sauce is absorbed. If using pulled chicken: place 2 cups shredded cooked chicken in the skillet, add 3 tablespoons Melvin's Golden® BBQ Sauce, stir and heat 3–5 minutes until hot. Taste and adjust sauce (add more 1 tbs at a time) to reach desired glaze.

Create roux and milk base

In a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Whisk in 1 teaspoon all-purpose flour and cook, whisking, 30–60 seconds until lightly bubbling (do not brown).

Slowly whisk in 1 cup whole milk, bringing mixture to a gentle simmer. Continue whisking until slightly thickened, about 2–3 minutes.

Lower heat to low. Add 1 cup shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time, stirring until fully melted and smooth. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika if using. Keep warm on the lowest heat, stirring occasionally.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot.

In a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment or foil for easy cleanup.

Arrange 12 cups of corn tortilla chips in an even single layer on the prepared sheet, leaving small overlaps so chips form a stable base but not completely stacked.

Evenly distribute the warmed BBQ-sauced pork or pulled chicken over the chips.

Ladle the warm queso over the chips and meat in even streams so most chips get coated. You can also dollop queso and then spread slightly with the back of a spoon.

Bake assembled nachos in the preheated oven 6–8 minutes, until queso is bubbling slightly and chips at the edges are crisped but not burnt.

Remove nachos from oven. Immediately top with 3 tablespoons coleslaw distributed in small mounds across the tray (reserve extra for serving).

Dot with 1/2 cup sour cream either as small dollops or drizzle (for easier drizzling thin sour cream with 1–2 teaspoons water).

Scatter 1 cup diced tomato and 1/2 cup pickled jalapeño slices over the top.

Drizzle remaining 1 tablespoon Melvin's Golden® BBQ Sauce over the finished nachos for extra flavor.

Garnish with 1/4 cup chopped cilantro and serve immediately with lime wedges on the side.

Serve family-style; recommend dividing into 4 portions.