Roxy15
All-Conference
Kansas City BBQ Nachos:
6 Cups Triangle Shaped Corn Tortilla Chips-(8-oz.s)
2 Cups Shredded Cheddar Cheese-(8-oz.s)
1-(16-oz.) Can Spicy Chili Beans, Undrained-(Opt.)
1-(18-oz.) Container Refrigerated Seasoned Shredded Pork In Original BBQ Sauce
1/4 Cup Tangy Vinaigrette-Style Deli Coleslaw, Drained-(Opt.)
2 Medium Green Onions, Sliced
Nacho Jalapeno Slices
Preheat oven to 400 degrees.
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 the layers with chips, cheese and pork mixture.
Bake 12-15 minutes or until cheese is melted.
6 Cups Triangle Shaped Corn Tortilla Chips-(8-oz.s)
2 Cups Shredded Cheddar Cheese-(8-oz.s)
1-(16-oz.) Can Spicy Chili Beans, Undrained-(Opt.)
1-(18-oz.) Container Refrigerated Seasoned Shredded Pork In Original BBQ Sauce
1/4 Cup Tangy Vinaigrette-Style Deli Coleslaw, Drained-(Opt.)
2 Medium Green Onions, Sliced
Nacho Jalapeno Slices
Preheat oven to 400 degrees.
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 the layers with chips, cheese and pork mixture.
Bake 12-15 minutes or until cheese is melted.