Memphis Style Nachos
1 small pork roast ~ about 2 pounds, cooked and pulled or ready made pulled pork
1 19-ounce bottle Memphis style barbeque sauce
8 ounces mozzarella cheese ~ grated
Romain lettuce
1 bag tortilla chips
1/2 cup diced red onion
4 green onions ~ chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups cheese
Preheat oven to 500 degrees. (Yes...500 degrees) Wrap a rimmed cookie sheet in foil.
In a medium saucepan, melt butter over medium heat. Add flour and cook for a minute or two.
Add milk and cook until thick. Stir in the cheese until melted.
Spread lettuce over cookie sheet.
Sprinkle the mozzarella cheese and half of the red onion over the lettuce.
Then spread the chips over the lettuce.
In a medium bowl, mix 1/2 cup of the bbq sauce with the cooked, pulled pork.
Warm the remaining sauce.
Scatter the pork over the chips and bake for 10 minutes.
Drizzle warmed sauce over the nachos.
Pour cheese sauce over the nachos then sprinkle with remaining red onion and green onions.
Here we go!
Cook your pork roast. I cooked mine
in my mini crock pot for a few hours
until it was tender. You can do this
the day before if you want.
Make the cheese sauce by melting the
butter in a saucepan. Add the flour and stir.
Add the milk and cook until thick
then stir in the cheese until melted.
Like this! Set aside.
Spread the Romaine lettuce on a
cookie sheet then sprinkle with
mozzarella cheese and half of the red onions.
Then spread out the chips.
Stir some bbq sauce into the pulled pork.
Then spread it out on top of the chips.
Bake for about 10 minutes.
Drizzle with more warmed bbq sauce,
the cheese sauce and the rest of the onions.
So good, guys!
