Tuesday, June 7, 2011

BBQ Pulled Pork Nachos

Hello!  So sorry for the extended absence, I hope you didn't die from missing me!  Things have been crazy around here on many fronts.  It was the end of the school year for my 3 kids, which meant all kinds of craziness, followed by establishing a new summer routine and the start of summer activities.  My oven has also been broken for several weeks, which kind of sapped my joy in the kitchen and made me crave baked goods more than ever.  I did learn how to make chocolate cake in 3 minutes in the microwave though!  Not the same, but will do in a chocolate-craving pinch (of which I have many).

Last, but not least, we have been experiencing flooding here in Bismarck, ND.  The Missouri River has exceeded flood stage and is expected to keep getting worse and stay above flood stage for most all of the summer.  This has resulted in a city-wide sandbagging effort to (hopefully) save the hundreds and hundreds of homes that are expected (and have already been) affected.  The National Guard has been in town building Levey's and dikes to protect many areas of town.  It has been surreal.  If you think of us here, we could certainly use your prayers.

Here is a recipe that I made a few weeks back.  Everyone in my family really enjoyed this unique twist on nachos.  It made for a perfect easy meal after getting home late from the boys' baseball games.  I do think it would be better with my own homemade shredded pork, but I didn't have any on hand.    I plan to freeze a bit next time I make it though with this recipe in mind!  We did individual plates, which worked out well because everyone could build their plates how they wanted.

BBQ Pulled Pork Nachos

1 bag (around 12 oz.) triangle-shaped corn tortilla chips
3 cups shredded Cheddar cheese
1 can (16 oz) chili beans in medium sauce, undrained (I used Bush’s)
1 container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce (I used Curley’s) or about 2 1/4 cup leftover bbq shredded pork
1 lb.creamy-style deli coleslaw, drained or leftover creamy coleslaw, drained (I made my favorite recipe)
2 medium green onions, sliced (2 tablespoons)

Oven Method (party style)
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 together chili beans and pork. 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.

Microwave Method (individual plates)
Divide chips between about 5 to 6 plates. Top each plate of chips with about 1/2 cup cheese.
In medium sauce pan, mix together chili beans and pork. Heat over medium heat until heated through.
Microwave each place of chips for about 30 second to 1 minute until cheese is melted.
Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.


  1. Wow, this looks absolutely amazing, especially with the creamy coleslaw on top. This would be a huge hit in our house, especially with my husband. And good luck to you, my thought are with you. Stay safe!

  2. You know, at least your oven took a seasonally-appropriate time to break down! A broken oven in the winter would be even more sad.



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