Kansas City BBQ Nachos
The flavors of Kansas City BBQ pulled pork inspire this delicious nacho platter,
complete with layers of chips, beans and cheese.
- 6 cups triangle-shaped corn tortilla chips (8 ounces)
- 2 cups shredded Cheddar cheese (8 ounces)
- 1 can (16 ounces) spicy chili beans, undrained
- 1 container (18 ounces) refrigerated seasoned shredded pork in original BBQ sauce
- 1/4 cup Old El Paso® pickled jalapeño slices, drained, chopped (from 12-ounce jar)
- 1 cup tangy vinaigrette-style deli coleslaw, drained
- 2 medium green onions, sliced (2 tablespoons)
- Heat oven to 400 degrees F. Line 12-inch pizza pan or 15 x 10 x 1-inch pan with
foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup
of the cheese over chips.
- In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by
small spoonsful over chips. Repeat layers with chips, cheese and pork mixture.
- Bake for 12 to 15 minutes or until cheese is melted.
- Top with coleslaw and green onions.
- Serve immediately.
Prep time: 15 Min | Total time: 30 Min | Servings: 8
Expert Tip: To microwave instead of bake, layer the nachos on a microwavable
plate. Microwave uncovered on Medium (50%) 2 to 4 minutes or until cheese is melted.
Fresh chopped jalapeño chiles can be substituted for the pickled, if you
Nutrition Information: 1 Serving (1 Serving) Calories 420 (Calories from
Fat 180), Total Fat 20g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 45mg; Sodium
1030mg; Total Carbohydrate 39g (Dietary Fiber 3g, Sugars 14g), Protein 19g
Percent Daily Value*: Vitamin A 20.00%; Vitamin C 6.00%; Calcium 20.00%;
Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Low-Fat Milk; 2 Fat
Carbohydrate Choices: 2 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission): Betty Crocker/General Mills
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