••••KANSAS CITY BBQ NACHOS🌮🧀🍅🌶🐷!!••••

(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 jalapeño 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 jalapeños. 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.