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Epicurious

Barbecue Nachos

If you ever find yourself wondering what to do with that last pound of barbecue, I’ve got a solution for you: nachos. This is the best damn appetizer in the world, especially good for things like Super Bowl parties and poker games. You can make your own salsa, of course, but I usually just use whichever brand I happen to have in the fridge.

Recipe information

  • Yield

    serves 4

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 jalapeño peppers, thinly sliced
Guacamole (optional)
Sour cream (optional)

Preparation

  1. Step 1

    Preheat the oven to 350˚F.

    Step 2

    Line a large baking sheet with parchment paper. Spread the chips evenly in one layer across the sheet. Top the chips with the shredded meat, cheese, salsa, and jalapeño slices.

    Step 3

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

    Step 4

    Transfer the nachos to individual plates or just slide them off the parchment onto a platter and take that to the table. Serve immediately, with guacamole and sour cream if you like.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsNachosSouthwesternAmericanTex-MexPork ShoulderPorkMeatChickenPoultryBeefCheddarCheeseDairySnackGluten FreeNut FreeEasyOven BakeSuper BowlCookbooks
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