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Saturday, November 12, 2016

••••KANSAS CITY BBQ NACHOS๐ŸŒฎ๐Ÿง€๐Ÿ…๐ŸŒถ๐Ÿท!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****KANSAS CITY BBQ NACHOS!!
  • Prep Time


    15 MIN


  • Total Time
    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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