× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Southern BBQ Porky Kettle Chip Nachos

Share this

Print Recipe
Cuisine: American
Prep Method: Baked

Dish

AppetizerSnack

Prep Time

20 Mins

Cook Time

15 Mins

Serving

Serves 8

Description

Crispy and crunchy BBQ kettle chips topped with smoky pulled pork, Pimiento Cheese Sauce, Southern Pickled Vegetables, and Bourbon Maple BBQ Sauce.

Ingredients

  • 8.5 ounces (241g) BBQ Flavor Kettle Chips
  • 1 cup (240ml) Prepared Queso Dip
  • ½ cup (130g) Pimiento Cheese
  • 1.5 pounds (0.68kg) Prepared Pulled Pork
+

Bourbon Maple BBQ Sauce

  • 2 tablespoons (30ml) Vegetable Oil
  • ½ cup (125g) Red Onions, chopped
  • 1-1/2 teaspoons (2g) Crushed Red Chili Flakes
  • 1.5 cups (360ml) Prepared BBQ Sauce
  • 1/3 cup (80ml) Bourbon, flamed and reduced by half
  • ¼ cup (60ml) Maple Syrup
  • ¼ cup (60ml) Apple Cider Vinegar
+

Garnish

  • ½ cup (80g) Prepared Assorted Pickled Vegetables (Asparagus, cauliflower, carrots, potatoes, radishes, red onions, peppers, etc)
  • ¼ cup (11g) Green Onions, sliced
  • ¼ teaspoon (~1g) BBQ Spice Rub (Optional)

Preparation

  1. Preheat the oven to 350 F (177 C).
  2. Arrange the chips on a baking sheet, and bake the chips for about 3-5 minutes, this will crisp them up slightly and make them taste a little fresher, this step is optional but well worth it.
  3. Heat up the queso either in the microwave or on the stove top and stir in the pimiento cheese.
  4. Reheat the pork per the manufacturer’s instructions or make your own pulled pork. Once the pork is hot, add the BBQ sauce and stir gently to combine.
  5. To plate up, arrange a bed of the warm BBQ chips on a serving platter, top the chips with the melted pimiento queso, followed by the bbq pulled pork, the pickled vegetables and green onions. If using sprinkle a little bbq seasoning over the top to give the nachos an extra punch of flavor.
  6. Serve right away and enjoy.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up