Yellow and blue corn chips loaded and layered with sauced (Kentucky Bourbon BBQ) and seasoned (Nashville Hot) pulled pork, corn, Cheddar cheese, sliced pickled jalapeno, tomatoes, avocado, and sour cream.
Ingredients
Serves 6
- 2 tsps (10 milliliters) Franks ® Nashville Hot Seasoning , divided
- 1 cup (250 milliliters) Cattlemens ® Kentucky Bourbon™ BBQ Sauce
- 8 oz (225 grams) Pulled Pork, prepared
- 6 oz (170 grams) Blue Corn Tortilla Chips
- 6 oz (170 grams) Yellow Corn Tortilla Chips
- 1 cup (225 grams) Cheddar Cheese, grated
- 1/2 cup (125 milliliters) Corn Kernels
- 15 each Pickled Jalanpeno, sliced
- 1/2 cup (125 milliliters) Roma Tomato, diced
- 1 cup (250 milliliters) Avocado, diced
- 1/4 cup (60 milliliters) Sour Cream
- Fresh Cilantro, to garnish
Procedure
- Set oven to 350°F (180°C). Combine Cattlemen's Kentucky Bourbon BBQ Sauce with 1 teaspoon (5 ml) of Frank's RedHot Nashville Hot Seasoning. Combine Pulled pork with remaining 1 teaspoon (5 ml) Nashville Hot Seasoning.
- Place parchment paper in bottom of 12-inch (30-cm) cast iron pan. Arrange half of the tortilla chips, both blue corn and yellow corn in skillet.
- Top chips with half of the pulled pork. Drizzle evenly with half of the BBQ sauce. Then sprinkle with half of the Cheddar cheese and top with half of the corn.
- Repeat process with remaining ingredients for second layer of nachos.
- Bake nachos 10 minutes. Top with jalapeno, tomatoes and avocado. Drizzle with sour cream and garnish with fresh cilantro to serve.
- NUTRITION INFORMATION (per serving)
- Calories: 665
- Sodium: 1249
- Carbohydrates: 68
- Protein: 22
- Fiber: 6
