As Andy Williams says, “It's the most wonderful time of the year!” No, I'm not talking about Christmas. I'm talking about College Football season!!! It is finally here! To put it simply, football is a way of life here in Alabama. It is all we talk about all year round. Most people are talking about the recruits, practice, starting positions. I am talking about the food!
These Pulled Pork Nachos are the perfect snack for watching all the games this weekend. They don’t take a lot of time to make and they taste fantastic! I suggest cooking the pork the day before you make nachos and storing it in the refrigerator until you are ready to assemble the nachos. Plan on making several batches of these – they went fast at our house!
BBQ Pork Nachos
8 -10 oz leftover BBQ Pork1/2 cup BBQ sauce
4 oz tortilla chips
2 cups shredded cheddar jack cheese
2 oz Breakstone Chipotle sour cream
2 1/2 oz sliced pickled jalapenos
2 oz tomatoes, diced small (no seeds)
In a medium saucepan, reheat the pork with the BBQ sauce.
Preheat oven to 500 degrees. Line a baking sheet with foil. Place tortilla chips in a single layer on baking sheet. Using tongs, spread the saucy meat around the tortilla chips. Squeeze out sour cream in a crisscross pattern over chips and meat (I used a sandwich bag and cut the tip off the edge of the bag). Then spread the cheese over the chips evenly to the rim. Top with jalapeno slices and diced tomatoes. Toast in 500-degree oven until cheese is melted completely (should toast quickly). Transfer nachos to a serving platter.