Mile High Memphis Style Barbecue Nachos Food

MEMPHIS-STYLE BBQ NACHOS

Memphis-Style BBQ Nachos image

Grab a pound of pulled pork from your favorite local barbecue joint or whip up a batch in your slow cooker. This recipe for Memphis-style BBQ nachos will turn it into a delicious dinner in just 25 minutes. The short prep time makes these BBQ nachos easy to pull together on a busy weeknight for dinner or they make a great weekend meal to enjoy on the back patio. Make the homemade Memphis-style barbecue sauce up to a week ahead of time to help your meal come together even faster. If serving the nachos family-style, you can serve the jalapeño chiles on the side as an optional topping if you have members of the family who may not like as much heat. While this recipe serves 8 to 10 people, it's also a great apppetizer or snack for a game day gathering. If you are expecting a larger crowd, the reicpe can easily be doubled to serve more BBQ lovers.

Provided by Southern Living Test Kitchen

Time 25m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 pound pulled smoked pork
1/4 cup water
1 cup Memphis BBQ Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
6 ounces oz. medium Cheddar cheese, shredded (about 1 1/2 cups)
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 (13-oz.) bag corn tortilla chips (such as Mission Rounds Tortilla Chips)
1/2 cup pickled jalapeño chiles (from 1 [12-oz.] jar)

Steps:

Heat a large skillet over medium. Add pork, water, and 1/2 cup of the Memphis BBQ Sauce; cook, tossing occasionally, until mixture is thoroughly heated, about 5 minutes. Remove from heat; cover to keep warm.
Melt butter in a medium saucepan over medium-high. Whisk in flour; cook, stirring constantly, until golden brown and beginning to smell nutty, about 2 minutes. Whisk in milk; bring to a simmer over medium-high, stirring occasionally. Remove from heat. Gradually add cheese, stirring until completely melted. Stir in salt and cayenne.
Arrange chips on a platter; top evenly with pork. Drizzle with cheese sauce and remaining 1/2 cup Memphis BBQ Sauce; top with jalapeño chiles. Serve immediately.

MILE-HIGH NACHOS WITH HOMEMADE SALSA

Mile-High Nachos with Homemade Salsa image

Provided by Food Network

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 large bag tortilla chips
1 can refried beans
1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups grated Cheddar
3 jalapenos, thinly sliced or minced
1 bunch green onions, thinly sliced (both green and white parts)
Guacamole, to taste
8 ounces sour cream
Emeril's Southwest Essence, to taste
1 cup coarsely chopped fresh cilantro leaves
1 quart Homemade Salsa, recipe follows
3 large ripe tomatoes, roughly chopped
1/2 cup diced white onion
1/2 cup diced yellow bell pepper
1 jalepeno, stemmed, seeded, and minced
1 clove garlic, minced
2 limes, zested and juiced
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
2 teaspoons hot sauce
1/4 teaspoon cayenne pepper
Salt

Steps:

Preheat oven to 350 degrees F.
On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
Serve immediately with the Homemade Salsa.
Combine all ingredients, and refrigerate for at least half an hour before serving.

MILE HIGH MEMPHIS STYLE BARBECUE NACHOS

Mile High Memphis Style Barbecue Nachos image

This is a great recipe for having the guys over for a football game. You can use leftover barbecue pork or store bought (curly's or jack daniel's brand is great) for easy put together.for a variation, try with smoked chicken or beef brisket

Provided by GingerlyJ

Categories Pork

Time 15m

Yield 2 pounds, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) bag tortilla chips
1 lb Velveeta cheese, melted
1 cup barbecue sauce
2 lbs barbecued pork
1 four once can pickled jalapeno pepper, drained

Steps:

preheat oven to 400 degrees.
spread a single layer of tortilla chips on a baking sheet
drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat.
make two more layers the same way.
bake about ten minutes until cheese is bubbly and nachos are heated through.
top with jalepeno slices.

MEMPHIS BARBECUE NACHOS

Memphis Barbecue Nachos image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound smoked pork shoulder, barbecued pork or smoked chicken, chopped
1 (16-ounce) jar spicy nacho cheese sauce
1 pound round tortilla chips
1 (18-ounce) bottle Memphis-style barbeque sauce, see Cook's Note*
Dry barbecue spice rub or chili powder, as needed
1 small (6 to 8-ounce) can sliced jalapenos, drained

Steps:

In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.

MEMPHIS-STYLE BBQ PORK NACHOS

Memphis-Style BBQ Pork Nachos image

Pile the toppings high with this recipe for Memphis-Style BBQ Pork Nachos. Sometimes you can tell that you're going to love a recipe just by the name. Case in point: these Memphis-Style BBQ Pork Nachos.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1-1/2 cups smoked pulled pork (without sauce)
1/4 cup KRAFT Original Barbecue Sauce
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
2 Tbsp. milk
4 cups tortilla chips (4 oz.)
1 cup shredded lettuce
1 tomato, chopped
1 green onion, sliced
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup drained pickled jalapeño nacho slices

Steps:

Cook meat and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
Microwave VELVEETA and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Continue microwaving and stirring in 15-sec. increments until VELVEETA is completely melted and sauce is well blended.
Spread chips onto large plate; top with meat mixture, VELVEETA sauce and remaining ingredients.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

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