Best Bbq Nachos Recipes

LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
• Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
• In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
• Bake for 15 minutes.
• Drizzle the sour cream and sprinkle the avocado on top. Serve!
• Enjoy!

THE ORIGINAL BBQ NACHOS

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.

LOADED BBQ CHICKEN NACHOS RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
• Combine chicken, barbeque sauce, lime juice, cumin, and chili powder in a saucepan over medium heat. Reduce heat and simmer, stirring occasionally, until chicken is heated through, about 10 minutes. Remove from heat.
• Spread a single layer of tortilla chips on the prepared baking sheet. Top with 1/2 the chicken mixture and 1 1/4 cups Cheddar cheese. Place another layer of tortilla chips over cheese and top with remaining chicken mixture and cheese.
• Bake in the preheated oven until Cheddar cheese is melted and golden brown, about 10 minutes.

BBQ CHEESEBURGER NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, bbq sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

BAKED BBQ PULLED PORK NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

BBQ PULLED PORK NACHOS

Steps:

• For the pork: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
• For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
• Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
• For the nachos: Preheat the oven to 375 degrees F.
• Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.

BBQ NACHOS A LA "FAMOUS DAVE'S"

Steps:

• 1.) Heat up BBQ meat and baked beans in separate containers til hot (microwave is fine).
• 2.) Place chips in a single layer on large serving platter or baking sheet.
• 3.) Place on the chips (in this order): beans, meat, lettuce, tomatoes, sour cream, BBQ sauce, jalapenos, cheese (for the sour cream and BBQ sauce, if you want a bit more precision than just plopping it on top, I'd suggest putting each into separate sandwich bags, cutting of one of the corners and piping it on top of the platter).
• 4.) Serve and enjoy!

BBQ NACHOS

Steps:

• Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
• Heat in the microwave until the cheese melts, 15 to 30 seconds.

BACON BBQ NACHOS

Steps:

• Place the bacon in a large nonstick skillet over medium-high heat until crispy and cooked through on both sides, about 16 minutes. Remove the bacon to a paper-towel lined plate, reserving the fat in the skillet. Once the bacon has cooled slightly, chop into bite-sized pieces. Set aside.
• Place the chips on a large serving platter and sprinkle the barbeque seasoning over the top.
• Combine the sour cream, barbeque sauce and hot sauce in a small bowl to make a barbeque crema. Set aside.
• Place the skillet with the reserved bacon fat over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook this mixture until thin and slightly tan, 2 to 3 minutes. While continuously whisking, pour the evaporated milk and stock into the flour mixture. Reduce the heat to low and cook, whisking occasionally, until the sauce slightly thickens and lightly coats the back of a spoon, about 8 minutes. Whisk in the salt and cheese until melted. Remove from heat, as the sauce will continue to thicken.
• Spoon the warm beans over the chips. Sprinkle half of the chopped bacon over the beans. Pour the warm cheese sauce generously over the platter. Sprinkle the jalapenos, pimientos, remaining bacon and scallions on top. Drizzle with the barbeque crema and serve immediately.

BBQ ROAST BEEF NACHOS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add in the roast beef, stir once and let the meat brown, about 2 minutes, and stir again. Add in the BBQ sauce and simmer for 5 minutes.
• Layer the shredded cheese on top of some tortilla chips on a large platter. Pour the piping hot meat over the cheese and then top with the crispy onions, cherry peppers and dollops of the Honey Horseradish Crema.
• Mix the sour cream, horseradish, honey, mustard and salt in a bowl. Let the crema sit for 20 minutes before serving.

GRILLED BBQ CHICKEN NACHOS

Steps:

• Place chicken breasts in a medium bowl. Coat with olive oil, sprinkle with chili powder, and turn to combine evenly.
• Set up a grill for indirect heat. Cook chicken breasts over high heat, about 2 minutes per side. Finish cooking over indirect heat, covered, about 5 minutes per side. Cut chicken into 1/2-inch cubes and coat evenly with BBQ sauce in a small bowl.
• Arrange a portion of tortilla chips in a single layer on a grill tray, cast iron griddle, or disposable foil pan. Sprinkle black beans and 1/2 of the shredded cheese on top. Add a second layer of chips. Arrange chicken on top and cover with remaining cheese. Top with jalapeno slices.
• Add wood chips to charcoal. Place nachos over indirect heat and cover grill. Grill until cheese is melted, rotating tray at least once, 5 to 10 minutes.

BBQ'D PORK NACHOS

Steps:

• Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside.
• Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste.
• Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all.
• Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.

MICROWAVE 4-MINUTE BBQ CHICKEN NACHOS RECIPE BY TASTY

Steps:

• Mix the chicken with the barbecue sauce, then spread evenly over a bed of tortilla chips.
• Spread the pico de gallo, cheese, and green onions evenly on top, then microwave for about 1-3 minutes until the cheese is melted and bubbly.
• Dollop with some guacamole and sour cream, then serve.
• Enjoy!

BBQ CHEESEBURGER NACHOS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350°F/175°C. 2. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, BBQ sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top. 3. Bake for 15 minutes, until cheese is melted. 4. Serve!

NEELY'S BBQ NACHOS

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.

NEELYS BBQ NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neelys Seasoning.
• Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with the melted nacho cheese.
• Lightly sprinkle more Neely's Barbeque Seasoning onto cheese. Top with jalapenos for additional spice.
• Mix all ingredients together.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.
• 3 1/2 cups

BBQ PORK NACHOS

Steps:

• On a plate spread desired amount of nacho chips.
• Top with 1/2 cup pulled pork.
• Drizzle 1/4 cup Rotel over pork.
• Top with 1/4 cup BBQ sauce.
• Sprinkle the Dry seasoning over it all and garnish.
• This makes 1 individual serving, just repeat the steps for everyone else and enjoy.

BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
• Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
• Bake the nachos for 15 minutes, or until the cheese is melted.
• Remove from the oven and garnish with the green onions and dollops of sour cream.
• Enjoy!

COUNTRY BBQ NACHOS

Steps:

• Preheat oven to 350.
• Cook BBQ pork according to package directions.
• Arrange tortilla chips on large oven safe serving platter.
• Mix ranch dressing and cream cheese.
• Layer BBQ pork, ranch/cream cheese dressing and corn on top of tortilla chips.
• Sprinkle with shredded cheese and jalapenos. Bake at 350 for 10-15 minutes or broil until cheese melts.

BBQ NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neelys BBQ Seasoning, to taste. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with melted nacho cheese.
• Lightly sprinkle more Neelys BBQ Seasoning onto cheese. Add jalapenos to the nachos for additional spice.
• Mix ingredients together and store in an airtight container for up to 6 months.
• In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 2 hours.