RECIPE #4807 - BARBECUE NACHOS, Wednesday, April 11, 2012 - | Nashville News, Weather & Sports

RECIPE #4807 - BARBECUE NACHOS, Wednesday, April 11, 2012

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Serves:   4 servings



1 1/2 pound smoked pork shoulder or smoked turkey or smoked beef brisket.

1 (16-ounce) jar spicy or mild nacho cheese sauce.

2 pound round tortilla chips.

1 (18-ounce) bottle Neely's barbeque sauce

3 ounce neely's dry barbecue spice rub.

6 ounce can sliced jalapenos, drained

1 1/2 ounce sour cream

4 ounce shredded cheddar cheese



Preheat oven to 300 degrees. In separate saucepans over low heat, warm the nacho cheese sauce and Neely's barbeque sauce.  Place pork in a baking dish, cover with foil and warm in oven until pork reaches 145 degrees.  place tortilla chip on a baking sheet,  spread evenly and season with 2 ounces of Neely's dry barbecue rub and warm for 3 to 4 minutes.

  Remove chips and place ½ of the chips on a large serving tray, sprinkle 2 ounces of cheddar cheese on top of the chips. Spread 1/2 of the pork and then coat with 1/2 of the barbecue sauce, then coat with 1/2 nacho cheese sauces.  Repeat these steps and top off with jalapenos and sour cream.

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