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