Kansas City BBQ Nachos

By Susan52

Ingredients

• 6 cups triangle-shaped corn tortilla chips(8 oz)
• 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)

Details

Servings 8
Preparation time 15mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.









Expert Tips



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 like.