Saturday, July 2, 2011

Kansas City BBQ Nachos

Kansas City BBQ Nachos -
6 Cups triangle shaped corn tortilla chips

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)

 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

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