Stacked Cheesy BBQ Pork Nachos.
Even in my ‘aversion-from-meat’ days (which are still going on), I have never stopped wanting pulled pork. I love pulled pork. Most of the time, it is the only meat I ever crave.
And for those of you that really dislike pork, or pork makes your skin crawl, or you think I’m going to get a worm in my brain from eating pork, please don’t let me know because I am a serious hypochondriac. My husband does not want to listen to me complain about one more ailment that I’m sure I have.
So if you have any pulled pork leftovers, make some of these cheesy nachos. I promise they will complete you.
Because I was clogging my arteries with all things cheese and pork, I decided to use organic golden corn chips. It made me feel better.
I also used my homemade barbeque sauce, because it is so darn good and I can’t stop eating it. Recipe to come soon.
Other veggie toppings would be fabulous on this I’m sure, but I don’t like those things.
3 tablespoons barbeque sauce
3/4 cup shredded smoked cheddar cheese
Spread corn chips on a baking sheet. Top with shredded pulled pork. Drizzle barbeque sauce over top, and add shredded cheese, making sure to get cheese on each chip. Bake for 10 minutes or until cheese is melted and nachos are warm. Stack high on a dish and serve.
Toppings: salsa, sour cream, jalapenos, tomatoes, black beans, guacamole, shredded lettuce.
Now I must get back to work. My husband is walking around with a whip and threatening me with a hot poker unless I start cleaning this house. And it’s not in a good way.
And if this recipe wasn’t for you? I’ll be back with more figure-friendly, veggie-filled recipes this week.