Best Bbq Nachos A La Famous Daves Recipes

Neely's BBQ Nachos image

Provided by PalatablePastime

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces corn tortilla chips
6 ounces cooked beef or 6 ounces cooked chicken
4 ounces neely's barbecue sauce (recipe #284201) or 4 ounces barbecue sauce, of your choice
4 ounces melted nacho cheese sauce
neely's barbecue seasoning
1 (4 ounce) can sliced green chilies (optional) or 1 (4 ounce) can pickled jalapeno peppers (optional)

Steps:

Pile chips on a platter.
Cover chips with heated chopped meat, heated barbecue sauce and hot melted nacho cheese sauce.
Sprinkle with spicy bbq seasoning or sliced chilies or jalapenos if you like.

Nutrition Facts : Calories 711, Fat 34.4, SaturatedFat 6.9, Cholesterol 43.4, Sodium 962.5, Carbohydrate 81.5, Fiber 5.8, Sugar 9.3, Protein 21.6

Famous Dave's Not'cho Ordinary Nachos image

Provided by Kronic.Deth

Categories Cheese

Time 10m

Yield 1 plate, 2 serving(s)

Number Of Ingredients 10

2 ounces blue corn tortilla chips
1/2 cup baked beans
1/2 cup canned chili
1 cup lettuce
1/2 cup diced tomato
1/4 cup canned jalapeno slices
1/4 cup cheddar cheese
1/4 cup sour cream
1 teaspoon cajun spices
1/4 cup barbecue sauce

Steps:

Layer chips and cover with other ingredients. Choice of meat can be added (see description).

Nutrition Facts : Calories 363.1, Fat 18.4, SaturatedFat 7.6, Cholesterol 27.5, Sodium 1054.8, Carbohydrate 42.6, Fiber 6, Sugar 10.2, Protein 11.1

The Original BBQ Nachos image

Provided by Food Network

Categories appetizer

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds Pulled Pork Shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
One 8-pound Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey Jack cheese
One 14-ounce can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

Steps:

Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.