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Pulled Pork Barbecue Nachos

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Super-indulgent with a Southern, barbecue-infused twist, this play on nachos is always a favorite — not to mention something I crave around 2 a.m. after a night of hitting up the honky-tonks on lower Broadway in Nashville. That being said, I have a pet peeve when it comes to nachos. You know what I'm talking about. We've all been at the table getting chips without toppings because someone else in the group skims right off the top, stealing all the good stuff. Seriously, don't ever be that guy! To avoid such a social conundrum, I like to layer my chips and ingredients to ensure that each bite is a 'perfect bite.' Good nacho eating etiquette also demands no double-dipping."

List of Ingredients

◦  2 tablespoons unsalted butter
◦  2 tablespoons all-purpose flour
◦  2 cups milk
◦  ½ teaspoon kosher salt
◦  3 cups (12 ounces) shredded Monterey Jack cheese
◦  1 pound smoked pulled pork
◦  1 cup bottled vinegar-based barbecue sauce
◦  1 (15-ounce) can black beans, drained and rinsed
◦  1 (12-ounce) bag blue corn tortilla chips
◦  3 plum tomatoes, seeded and diced
◦  ¼ cup finely chopped fresh cilantro
◦  ½ cup sour cream
◦  ½ cup guacamole
◦  ¼ cup pickled sliced jalapeño peppers


Recipe

Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. (Be careful not to scorch milk.) Stir in salt. Remove from heat, and stir in cheese until blended and smooth; keep warm.

Combine pork and barbecue sauce in a medium saucepan. Cook over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm. Cook beans in a small saucepan over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm.

Arrange half of chips in a single layer on a large serving tray. Layer with half each of beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese. Repeat layers with remaining chips, beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Top with sour cream, guacamole, and jalapeño peppers. Serve with remaining 1 cup cheese sauce.


Serves 8 to 10


• Gent's Tip:
Work quickly! You don't want to spend too much time putting these layers together or the chips will get soggy, which is a nacho faux pas!