Appetizer: United States – Kansas (Great Plains United States) – Kansas City Style BBQ Nachos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

12 oz (340 g) sturdy tortilla chips (estimated edible portion: 340 g)
1 lb (454 g) smoked pulled pork, warmed and shredded (selected example from the listed alternatives) (estimated edible portion: 454 g)
3/4 cup (180 ml) Kansas City–style BBQ sauce, divided; use a molasses-sweet, tomato-based sauce (estimated edible portion: 180 g)
8 oz (225 g) sharp cheddar cheese, shredded
8 oz (225 g) Monterey Jack cheese, shredded
3 medium jalapeños, approximately 3 oz (85 g), thinly sliced; remove seeds for milder heat (estimated edible portion: 75 g)
1/2 cup (120 g) pickled red onions
1/4 cup (60 g) scallions (green onions), thinly sliced
2 tbsp (8 g) fresh cilantro, chopped
1/4 cup (60 ml) sour cream, thinned with 1–2 tsp (5–10 ml) water if needed for drizzling
1 lime, cut into wedges (optional)
Kosher salt and freshly ground black pepper, to taste
Extra BBQ sauce for serving, as desired

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil, or use a 12-inch (30 cm) cast-iron skillet.
2. Put the smoked pulled pork and 1/2 cup (120 ml) of the barbecue sauce in a medium skillet over medium heat. Stir and heat for 4–6 minutes, until the pork is hot and evenly coated. Season lightly with salt and pepper.
3. Spread about half the tortilla chips in an even layer on the baking sheet or in the skillet. Sprinkle over half of each cheese.
4. Scatter half the warmed pork over the cheese. Add the remaining chips, then the remaining pork and cheese, distributing the toppings so the cheese covers the top layer.
5. Bake for 8–10 minutes, until the cheese is melted and bubbling and the chips at the edges are lightly toasted.
6. Remove from the oven and immediately top with the sliced jalapeños, pickled red onions, scallions, and cilantro.
7. Thin the sour cream with 1–2 teaspoons (5–10 ml) water if needed, then drizzle it over the nachos. Use the remaining 1/4 cup (60 ml) barbecue sauce as a drizzle or serve it on the side.
8. Serve hot with optional lime wedges and extra barbecue sauce. Eat promptly to keep the chips crisp.