These nachos came into existence when my family ordered barbecue take out one night and had a bunch of pulled pork left over the next day. You can order pulled pork take out or delivery from your favorite BBQ restaurant and go from there!
These gave me a good excuse to use my cast iron skillet as a plate. Also I was missing bar food and going out with friends so this helped a little. Its hardly a recipe because it so easy to just load up some chips with yummy toppings so think of it more as an outline!
Blue corn chips
1 cup ranch dip
2 tablespoons green chilis
1 tablespoon tabasco
1 cup of pulled pork
1/2 cup barbecue sauce (use your favorite)
1 jalapeño, thinly sliced
1 cup colby jack cheese (or cheddar)
for serving: sour cream, pickled or fresh red onion, dill pickle slices, green onion (diced)
Preheat your oven to 300 degrees F
In a cast iron skillet, start by creating a few layers of tortilla chips. Next, mix together ranch dip, tabasco, and green chilis, then use a spoon to add it on top of your layer of chips. Alternatively, you could put it in a little plastic bag and cut the corner so you can squeeze it out on to the chips more evenly.
Next reheat & add the pulled pork, try to spread it out evenly so all of the chips get some. Then top off the pork with barbecue sauce, use your discretion here on how much you want. Then add on your cheese, try to spread it out evenly, and then fresh jalapeño slices for a kick!
Transfer your cast iron skillet to the oven and let it sit until the cheese is melted (this will vary based on type and amount of cheese) Optional: when the cheese is melted you can broil it for 3 minutes.
Add sour cream, onion, and dill pickle slices on top and dig in!! I like adding dill pickle slices because they always come with our barbecue take out and go well with pulled pork (think like a pulled pork sandwich)