RECIPE #4807 - BARBECUE NACHOS, Wednesday, April 11, 2012
TONY NEELY / NEELY'S BARBECUER
Serves: 4 servings
1 1/2 pound smoked pork shoulder or smoked turkey or smoked beef brisket.
1 (16-ounce) jar spicy or mild nacho cheese sauce.
2 pound round tortilla chips.
1 (18-ounce) bottle Neely's barbeque sauce
3 ounce neely's dry barbecue spice rub.
6 ounce can sliced jalapenos, drained
1 1/2 ounce sour cream
4 ounce shredded cheddar cheese
Preheat oven to 300 degrees. In separate saucepans over low heat, warm the nacho cheese sauce and Neely's barbeque sauce. Place pork in a baking dish, cover with foil and warm in oven until pork reaches 145 degrees. place tortilla chip on a baking sheet, spread evenly and season with 2 ounces of Neely's dry barbecue rub and warm for 3 to 4 minutes.
Remove chips and place ½ of the chips on a large serving tray, sprinkle 2 ounces of cheddar cheese on top of the chips. Spread 1/2 of the pork and then coat with 1/2 of the barbecue sauce, then coat with 1/2 nacho cheese sauces. Repeat these steps and top off with jalapenos and sour cream.