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Memphis-style loaded nachos
Memphis-style loaded nachos
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Speedy pulled pork and jalapeño nacho recipe with clever shortcuts.
Ingredients:
  • 275g pkt slow-cooked pulled pork
  • 200g blue corn & quinoa chips
  • 160g (2 cups) coarsely grated vintage cheddar
  • 2 green shallots, thinly sliced
  • 1 fresh green jalapeño, thinly sliced
  • 35g (1 ⁄4 cup) pickled jalapeños, sliced
  • Sour cream, to serve
  • Fresh coriander leaves, to serve
  • 150g (1 ⁄2 cup) Tomato Ketchup
  • 32.00 gm dark brown sugar
  • 60ml (1 ⁄4 cup) water
  • 24.40 gm Worcestershire sauce
  • 5.00 gm smoked paprika
Instructions:
  • In a saucepan, combine all the ingredients and simmer over low heat. Stir constantly for 10 minutes until the sauce thickens slightly (avoid burning).
  • Cook the pork according to the packet instructions.
  • Preheat the grill to medium. Spread the corn chips on a large baking tray and top with pork and cheddar. Grill for 5 minutes until the cheese is melted and bubbly.
  • Drizzle with a touch of barbecue sauce, sprinkle with shallot, fresh and pickled jalapeño, top with a spoonful of sour cream, and garnish with coriander. Serve with extra barbecue sauce on the side.

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