Pizza Nachos

We love pizza around here. The cheap kind or the “designer” kind. We are SO not picky. We also love anything pizza flavored so these pizza nachos were right on the money. The nice thing about this is that you can dress it how ever you like your pizza. IT Guy and I are pretty traditional so I went with sausage but almost anything will work. The key is to put the cheese on first so the chips don’t get too soggy too fast. But that’s what forks are for, right? Use a sturdy chip with this recipe...none of these lightweight chips will do. Enjoy this yummy treat next time it’s pizza night at your house!

Pizza Nachos

1 bag tortilla chips (use a sturdy chip. I used Santitas)

1 cup pizza sauce

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 pound Italian sausage (or whatever meat you like)

1 4-ounce can sliced olives

1 small onion

Preheat oven to 400 degrees.

Line a baking sheet with foil and spread chips in the bottom of the pan.

In a large skillet, saute the onion then add the sausage and cook until the meat is done.

Sprinkle half of the mozzarella and half of the cheddar cheese over the chips.

Scatter cooked sausage over the cheese then add the olives or whatever veggies you’re using.

Drizzle sauce over the top and sprinkle with remaining cheese.

Bake for about 15 minutes or until cheese is melted and nachos are hot.

Serve immediately.

Pulled Pork Nachos

Okay....so the Super Bowl is coming up next week so you need food for game day, right? These nachos might be something to consider because they are so easy and feed a crowd! Just throw a pork roast in the crock pot in the morning and let it cook then shred it up, spread it over some chips...add some toppings.....BOOM! You’ve just made a whole room full of people happy. You’re a hero! Make these....STAT!

Pulled Pork Nachos

1 3-4 pound pork shoulder roast

2 cups (or more) bbq sauce (I use Sweet Baby Ray’s)

Salt and pepper to taste

Tortilla chips ~ I like to use chips with some substance with this...not flimsy ones that will break)

I 10-ounce jar sliced pepperoncini peppers (or jalapenos, depending on your heat tolerance)

1/2 cup diced red onion

2 cups shredded cheddar cheese

Additional toppings of your choice ~ salsa, avocado or guacamole, sour cream, etc.

Place your pork roast in your crock pot and season with salt and pepper.

Allow to cook on low for 7 - 8 hours or until tender.

Remove any fat from the roast and shred meat with two forks.

Pour bbq sauce over the meat and stir.

Preheat oven to 375 degrees.

Line a rimmed cookie sheet with foil.

Spread tortilla chips on pan.

Scatter pulled pork all over the chips.

Add onions, pepperoncini and cheese on top of pork.

Bake for 10 - 15 minutes until nachos are hot and cheese has melted.

Serve with additional toppings.

Here we go...let's make some nachos!!

Season the pork roast and cook!

Shred meat and add bbq sauce.

Spread some chips in the pan.

Add the meat then the pepperoncini and red onion....

....then add the cheese and bake for a few minutes.

Touchdown!!!

Memphis Style Nachos

We're a nacho lovin' family. Especially #1 Son. I think I could put dryer lint over tortilla chips and he'd eat it. So when my DIL told me about these nachos, I knew I had to try them. So yum! There's something about bbq sauce and tortillas that makes me really happy! The original recipe used Romain lettuce as base which was just okay for me but if you want to leave that off, it wouldn't hurt my feelings. Just start with the chips as your bottom layer and go from there. But really....these are SO tasty!

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!