Yellow and blue corn chips loaded and layered with sauced (Kentucky Bourbon BBQ) and seasoned (Nashville Hot) pulled pork, corn, Cheddar cheese, sliced pickled jalapeno, tomatoes, avocado, and sour cream.
Ingredients
Serves 6
- 1 cup Cattlemens ® Kentucky Bourbon BBQ Sauce
- 2 tsps Franks ® Nashville Hot Seasoning , divided
- 8 oz Pulled Pork, prepared
- 6 oz Blue Corn Tortilla Chips
- 6 oz Yellow Corn Tortilla Chips
- 1 cup Cheddar Cheese, grated
- 1/2 cup Corn Kernels
- 1 cup Avocado, diced
- 1/2 cup Roma Tomatoes, diced
- 15 each Pickled Jalapenos , sliced
- 1/4 cup Sour Cream
- Fresh Cilantro, to garnish
Procedure
- Set oven to 350°F. Combine Cattlemen's Kentucky Bourbon BBQ Sauce with 1 teaspoon of Frank's RedHot Nashville Hot Seasoning. Combine pulled pork with remaining 1 teaspoon Nashville Hot Seasoning.
- Place parchment paper in bottom of 12-inch cast iron pan. Arrange half of the tortilla chips, both blue corn and yellow corn in skillet.
- Top chips with half of the pulled pork. Drizzle evenly with half of the BBQ sauce. Then sprinkle with half of the Cheddar cheese and half of the corn.
- Repeat process with remaining ingredients for second layer of nachos.
- Bake nachos 10 minutes. Top with jalapeno, tomatoes and avocado. Drizzle with sour cream and garnish with fresh cilantro to serve.
- Recipe type: Appetizers
- Cuisine: North American
- NUTRITION INFORMATION (per serving)
- Calories: 665
- Sodium: 1249
- Carbohydrates: 68
- Protein: 22
- Fiber: 6
