Ingredients
- 1 pound smoked pork shoulder, barbecued pork or smoked chicken, chopped
- 1 (16-ounce) jar spicy nacho cheese sauce
- 1 pound round tortilla chips
- 1 (18-ounce) bottle Memphis-style barbeque sauce, see Cook's Note*
- Dry barbecue spice rub or chili powder, as needed
- 1 small (6 to 8-ounce) can sliced jalapenos, drained
Directions
In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.
*Cook's Note: "Memphis style" barbecue sauce varies widely, but generally is red and sweet/smoky with a little edge of vinegar and red pepper heat.















Giada's Orzo Stuffed Peppers
Symphony Brownies
Lemon Bars
Rachael's Lasagna Bake
Ultimate Burger Bar
Thanksgiving Potato and Sweet Potato Dishes
Simple Slow Cooker Recipes
Thanksgiving Turkey Recipes
Foods for Entertaining a Crowd
10 Elegant Appetizer Ideas


