BBQ Nachos

We are a big fan of nachos in my house, so much that we pretty much have a nacho night on the weekly dinner schedule. They are pretty much the typical nacho fare. An array of vegetables, with hope that the kids will put some on their nachos, and your classic guacamole, homemade roasted salsa, shredded cheese, and my daughter’s new favorite, salsa con queso. With that said, I, personally, am a big fan on putting twists on classic nachos such as nacho potato skins, pizza nachos, Idaho nachos, chicken mole nachos, and now these bbq style nachos.

BBQ Nachos Recipe

I thought that by using BBQ kettle chips as the vehicle, along with some roasted pork, I could get away with something great, and boy did I ever. Sweet, with a bit sassy, these nachos were awesome.

Let’s get started.

  • 2 cups of your favorite BBQ Kettle chips
  • 1 cup roasted pork, chopped
  • 1/2 cup your favorite BBQ sauce, plus 3 tbsp
  • 1/4 queso con salsa, warmed
  • 1/2 cup of shredded lettuce

This is so simple to put together.

Lay the chips onto your serving plate.

Add the pork to a skillet, set on medium-low heat. Add in the barbecue sauce, and mix. Basically warm the sauce and pork.

Once warmed, add to the top of the chips.

How to make BBQ Nachos Recipe

Warm up the additional barbecue sauce.

Drizzle the warmed queso over the pork and chips, along with the warmed barbecue sauce.

Top with the shredded lettuce, and dig in.

The end result is pretty great. You get that killer barbecue in every bite, and the kettle chips introduce a whole new thing to the recipe. Let’s just say these did not last very long as they were that great. So if you are looking for a new take on a nacho recipe, give this one a shot. Hope you enjoy!

BBQ Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups of your favorite BBQ Kettle chips
  • 1 cup roasted pork, chopped
  • ½ cup your favorite BBQ sauce, plus 3 tbsp
  • ¼ queso con salsa, warmed
  • ½ cup of shredded lettuce
Instructions
  1. This is so simple to put together.
  2. Lay the chips onto your serving plate.
  3. Add the pork to a skillet, set on medium-low heat. Add in the barbecue sauce, and mix. Basically warm the sauce and pork.
  4. Once warmed, add to the top of the chips.
  5. Warm up the additional barbecue sauce.
  6. Drizzle the warmed queso over the pork and chips, along with the warmed barbecue sauce.
  7. Top with the shredded lettuce, and dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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