****KANSAS CITY BBQ NACHOS!!
Prep Time
Total Time
15 MIN
30 MIN
8
Servings
- 6 cups triangle-shaped corn tortilla chips (8 oz)
- 2
- cups shredded Cheddar cheese (8 oz)
- 1
- can (16 oz) spicy chili beans, undrained
- 1
- container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce
- 1/4
- cup Old El Paso™ pickled jalapeรฑo slices, drained, chopped (from 12-oz jar)
- 1
- cup tangy vinaigrette-style deli coleslaw, drained
- 2
- medium green onions, sliced (2 tablespoons)
Directions
- 1 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
- 2 In medium bowl, mix chili beans, pork and jalapeรฑos. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
- 3 Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
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