Barbecue Nachos

Name: Barbecue Nachos
Ingredients: 1 large bag (about 8 ounces) corn tortilla chips; 1 pound shredded Pork Shoulder (page 57), shredded Chicken (page 40), or shredded Brisket (page 90); 2 cups shredded sharp cheddar cheese (about 6 ounces); 2 cups salsa; 3 to 4 pickled jalapeno peppers, thinly sliced; Guacamole (optional); Sour cream (optional)

7 ingredients

7 steps

Ingredients

1 large bag (about 8 ounces) corn tortilla chips
1 pound shredded Pork Shoulder (page 57), shredded Chicken (page 40), or shredded Brisket (page 90)
2 cups shredded sharp cheddar cheese (about 6 ounces)
2 cups salsa
3 to 4 pickled jalapeno peppers, thinly sliced
Guacamole (optional)
Sour cream (optional)

Directions

1

Preheat the oven to 350 F.
2

Line a large baking sheet with parchment paper.
3

Spread the chips evenly in one layer across the sheet.
4

Top the chips with the shredded meat, cheese, salsa, and jalapeno slices.
5

Place the baking sheet in the oven and bake for about 5 minutes to melt the cheese.
6

Transfer the nachos to individual plates or just slide them off the parchment onto a platter and take that to the table.
7

Serve immediately, with guacamole and sour cream if you like.