Crispy and crunchy BBQ kettle chips topped with smoky pulled pork, Pimiento Cheese Sauce, Southern Pickled Vegetables, and Bourbon Maple BBQ Sauce.
Porky BBQ Kettle Chip Nachos
8.5 ounces (241g) BBQ Flavor Kettle Chips
1 cup (240ml) Prepared Queso Dip
½ cup (130g) Pimiento Cheese
1.5 pounds (0.68kg) Prepared Pulled Pork
Bourbon Maple BBQ Sauce
2 tablespoons (30ml) Vegetable Oil
½ cup (125g) Red Onions, chopped
1-1/2 teaspoons (2g) Crushed Red Chili Flakes
1.5 cups (360ml) Prepared BBQ Sauce
1/3 cup (80ml) Bourbon, flamed and reduced by half
¼ cup (60ml) Maple Syrup
¼ cup (60ml) Apple Cider Vinegar
½ cup (80g) Prepared Assorted Pickled Vegetables (Asparagus, cauliflower, carrots, potatoes, radishes, red onions, peppers, etc)
¼ cup (11g) Green Onions, sliced
¼ teaspoon (~1g) BBQ Spice Rub (Optional)
Prep Time: 20min | Cook Time: 15min
Preheat the oven to 350 F (177 C).
Arrange the chips on a baking sheet, and bake the chips for about 3-5 minutes, this will crisp them up slightly and make them taste a little fresher, this step is optional but well worth it.
Heat up the queso either in the microwave or on the stove top and stir in the pimiento cheese.
Reheat the pork per the manufacturer’s instructions or make your own pulled pork. Once the pork is hot, add the BBQ sauce and stir gently to combine.
To plate up, arrange a bed of the warm BBQ chips on a serving platter, top the chips with the melted pimiento queso, followed by the bbq pulled pork, the pickled vegetables and green onions. If using sprinkle a little bbq seasoning over the top to give the nachos an extra punch of flavor.
Serve right away and enjoy.
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