Kansas City Bbq Nachos Recipes

KANSAS CITY BBQ NACHOS

Steps:

• Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
• In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
• Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

KANSAS CITY BBQ NACHOS

Steps:

• 1 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips. 2 In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture. 3 Bake 12 to 15 minutes or until cheese is melted. Top with green onions. Coleslaw on top or to the side.Serve immediately.

KANSAS CITY-STYLE BBQ SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

THE ORIGINAL BBQ NACHOS

Steps:

• Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
• Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
• Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
• Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
• Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
• Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
• Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

KANSAS CITY BBQ NACHOS RECIPE - (4.5/5)

Steps:

• Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips. In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture. Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately. Expert Tips To microwave instead of bake, layer the nachos on a microwavable plate. Microwave uncovered on Medium (50%) 2 to 4 minutes or until cheese is melted. Fresh chopped jalapeño chiles can be substituted for the pickled, if you like.

BARBECUED CHICKEN NACHOS

Steps:

• Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
• Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
• Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.