Kansas City BBQ Nachos

Name: Kansas City BBQ Nachos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 510 grams container refrigerated seasoned shredded pork in original BBQ sauce; 454 grams can spicy chili beans, undrained; 227 grams cups triangle-shaped corn tortilla chips; 237 milliliters tangy vinaigrette-style deli coleslaw, drained; 2 Tbsps medium green onions, sliced; 59 milliliters Old El Paso® pickled jalapeño slices, drained, chopped (from 12-oz jar); 227 grams cups shredded Cheddar cheese

Kansas City BBQ Nachos might be just the hor d'oeuvre you are searching for. This gluten free recipe serves 8. One serving contains 427 calories, 13g of protein, and 18g of fat. This recipe is typical of Mexican cuisine. Head to the store and pick up cheddar cheese, spicy chili beans, corn tortilla chips, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Pizza Pan

Aluminum Foil

Oven

Frying Pan

Spread half of chips evenly on pan.

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Spread

French Fries

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Frying Pan

Sprinkle 1 cup of the cheese over chips.

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Cheese

French Fries

In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.

Ingredients you will need

Chili Beans

Cheese

French Fries

Pork

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Bowl

Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions.

Ingredients you will need

Green Onions

Cheese

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

510grams

container refrigerated seasoned shredded pork in original BBQ sauce 454grams

can spicy chili beans, undrained 227grams

cups triangle-shaped corn tortilla chips 237milliliters

tangy vinaigrette-style deli coleslaw, drained 2Tbsps

medium green onions, sliced 59milliliters

Old El Paso® pickled jalapeño slices, drained, chopped (from 12-oz jar)227grams

cups shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.