The flavors of Kansas City BBQ pulled pork inspire this delicious nacho platter, complete with layers of chips, beans and cheese.
cups triangle-shaped corn tortilla chips (8 oz)
cups shredded Cheddar cheese (8 oz)
can (16 oz) spicy chili beans, undrained
container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce
cup Old El Paso™ pickled jalapeño slices, drained, chopped (from 12-oz jar)
cup tangy vinaigrette-style deli coleslaw, drained
medium green onions, sliced (2 tablespoons)
Heat oven to 400°F. 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 layers with chips, cheese and pork mixture.
Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
To microwave instead of bake, layer the nachos on a microwavable plate. Microwave uncovered on Medium (50%) 2 to 4 minutes or until cheese is melted.
Fresh chopped jalapeño chiles can be substituted for the pickled, if you like.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.