BBQ PULLED PORK NACHOS
Delicious cheesy BBQ pulled pork recipe that's an easy crowd pleaser. Loaded with pickled red onions, green onions and more!
Provided by Gina Matsoukas
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Place half the tortilla chips onto a baking sheet lined with parchment paper.
- Scatter half the pork, cheddar cheese, pickled red onions, BBQ sauce, green onions and any other toppings you're using on top.
- Repeat with remaining chips and toppings.
- Bake for 8-10 minutes until cheese is melted.
- Remove from oven, add chopped cilantro and serve.
Nutrition Facts : Calories 513 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 948 grams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BACON BBQ NACHOS
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 15
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 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.
TRISCUIT BEEF NACHOS
Great little appetizers. You can use any kind of toppings you want.
Provided by barbara lentz
Categories Meat Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Line a baking sheet with parchment paper or foil. Preheat oven 350 degrees. Place 20 Triscuit crackers on the baking sheet.
- 2. Brown the ground beef and add the taco seasoning and cook until done. Add a piece cheese to each crackers. Top with a spoon of beef, then the red onion, then another slice of cheese. Bake for 10 minutes.
- 3. Remove from oven and top each with a tsp. of salsa and a slice of jalapeno
THE ORIGINAL BBQ NACHOS
Provided by Food Network
Categories appetizer
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 23
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.
BBQ TRISCUIT NACHOS RECIPE
Provided by Jahel
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°. 2. Spread crackers in an even layer on a large rimmed baking sheet (preferably 12"-x-17"). 3. In a large nonstick skillet over medium heat, heat oil. Add onion and season with salt and pepper. Sauté until soft, about 5 minutes, then stir in chicken and barbecue sauce and cook until heated through. Turn off heat. 4. Spread barbecue chicken mixture on crackers. Top with both cheeses, green onions, and jalapeños. Bake until cheese is melted and the crackers are toasted, 12 to 15 minutes. Serve warm and drizzle with more barbecue sauce, if desired.
TRISCUIT NACHOS
My sister-in-law makes these and we think they are delicious. The crackers stay nice and crisp. I imagine that they are lower in fat and healthier than using nachos chips, so we'll see how Zaar nutrition facts scores this. I have guessed at the quantity amounts as you can put on as little or as much as you like.
Provided by mums the word
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat broiler, placing rack about 4 inches from heating element.
- Place the triscuits on a baking pan.
- Top each cracker with about 1/4 tsp salsa and a thin slice of cheddar cheese.
- Broil 2-4 minutes (depends how hot your broiler is and how brown you like them).
Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 3.7, Cholesterol 17.9, Sodium 715.7, Carbohydrate 3.6, Fiber 0.5, Sugar 1.4, Protein 21.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love