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