Barbecue is serious business in the Carolinas. The slaw pays homage to eastern tastes. The sauces suggested for the nacho toppings are all-inclusive across the South—drizzle with your favorite regional-style sauce for a custom flavor.
Ingredients
- 1 (11-ounce) bag tortilla chips
- 4 cups shredded Monterey Jack cheese with jalapeño peppers
- 1 pound chopped barbecue pork
- 1 cup shredded sharp Cheddar cheese
- Toppings: Carolina Slaw, red onion, jalapeños, cilantro, Tangy White Barbecue Sauce, red barbecue sauce, mustard barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 teaspoon yellow mustard
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (10-ounce) package angel hair cole slaw mix
- 1 cup plain whole milk Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon paprika
BBQ Nachos
Carolina Slaw
Tangy White Barbecue Sauce
Directions
BBQ Nachos
Preheat oven to 350°. Divide chips between two lightly greased parchment paper-lined half sheet pans. Layer each pan with 1 1/2 cups Monterey Jack cheese with jalapeño peppers, 1/2 pound pork, 1/2 cup Monterey Jack cheese, and 1/2 cup Cheddar cheese. Bake in batches, 12 minutes or until cheese melts. Top each pan with 1 cup Carolina Slaw and desired toppings.
Carolina Slaw
Makes 2 cups. Prep: 5 minutes; Cook: 5 minutes; Chill: 1 hour
Bring vinegar and sugar to a boil in a small saucepan over medium-high heat. Stir until sugar dissolves. Remove from heat and whisk in next five ingredients; pour warm dressing over slaw mix tossing to coat. Chill 1 hour.
Tangy White Barbecue Sauce
A North Alabama classic gets a protein-packed update with Greek style yogurt. Makes 1 1/4 cups. Prep: 5 minutes.
Whisk together all ingredients in a small bowl.
