Bbq Nachos Food

LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
• Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
• In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
• Bake for 15 minutes.
• Drizzle the sour cream and sprinkle the avocado on top. Serve!
• Enjoy!

NEELYS' BARBEQUE NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
• Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
• Mix all ingredients together.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

THE ORIGINAL BBQ NACHOS

Steps:

• Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
• Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
• Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
• Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
• Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
• Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
• Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

BBQ'D PORK NACHOS

Steps:

• Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside.
• Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste.
• Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all.
• Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.

BBQ NACHOS A LA "FAMOUS DAVE'S"

Steps:

• 1.) Heat up BBQ meat and baked beans in separate containers til hot (microwave is fine).
• 2.) Place chips in a single layer on large serving platter or baking sheet.
• 3.) Place on the chips (in this order): beans, meat, lettuce, tomatoes, sour cream, BBQ sauce, jalapenos, cheese (for the sour cream and BBQ sauce, if you want a bit more precision than just plopping it on top, I'd suggest putting each into separate sandwich bags, cutting of one of the corners and piping it on top of the platter).
• 4.) Serve and enjoy!

BAKED BBQ PULLED PORK NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.