BBQ Nachos with Carolina Slaw

Barbecue is serious business in the Carolinas. The slaw pays homage to eastern tastes. The sauces suggested for the nacho toppings are all-inclusive across the South—drizzle with your favorite regional-style sauce for a custom flavor.

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PREP TIME: 25 minutes

COOK TIME: 12 minutes

SERVING: 12

TOTAL TIME: 37 minutes

Ingredients

BBQ Nachos

1 (11-ounce) bag tortilla chips

4 cups shredded Monterey Jack cheese with jalapeño peppers

1 pound chopped barbecue pork

1 cup shredded sharp Cheddar cheese

Toppings: Carolina Slaw, red onion, jalapeños, cilantro, Tangy White Barbecue Sauce, red barbecue sauce, mustard barbecue sauce

Carolina Slaw

1⁄4 cup apple cider vinegar

2 tablespoons sugar

2 tablespoons vegetable oil

1 teaspoon yellow mustard

1⁄2 teaspoon celery salt

1⁄4 teaspoon ground black pepper

1⁄4 teaspoon crushed red pepper flakes

1 (10-ounce) package angel hair cole slaw mix

Tangy White Barbecue Sauce

1 cup plain whole milk Greek yogurt

3 tablespoons apple cider vinegar

1 tablespoon sugar

1⁄2 teaspoon ground black pepper

1⁄4 teaspoon kosher salt

1⁄4 teaspoon garlic powder

1⁄4 teaspoon celery salt

1⁄4 teaspoon paprika

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Instructions

BBQ Nachos

Preheat oven to 350°. Divide chips between two lightly greased parchment paper-lined half sheet pans. Layer each pan with 1 1/2 cups Monterey Jack cheese with jalapeño peppers, 1/2 pound pork, 1/2 cup Monterey Jack cheese, and 1/2 cup Cheddar cheese. Bake in batches, 12 minutes or until cheese melts. Top each pan with 1 cup Carolina Slaw and desired toppings.

Carolina Slaw

Makes 2 cups. Prep: 5 minutes; Cook: 5 minutes; Chill: 1 hour

Bring vinegar and sugar to a boil in a small saucepan over medium-high heat. Stir until sugar dissolves. Remove from heat and whisk in next five ingredients; pour warm dressing over slaw mix tossing to coat. Chill 1 hour.

Tangy White Barbecue Sauce

A North Alabama classic gets a protein-packed update with Greek style yogurt. Makes 1 1/4 cups. Prep: 5 minutes.Whisk together

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