These Redneck Nachos Bring Your Favorite BBQ Foods Together On a Single Plate

Homemade crunchy chips loaded with smoky pulled pork and classic BBQ baked beans, then smothered in queso and your favorite toppings.
redneck nachos

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Redneck nachos bring some of my favorite BBQ foods together onto one single plate; pulled pork, baked beans, and BBQ sauce.

I first tried redneck nachos at Moes Original BBQ, based out of Alabama, and they have been a staple in my house ever since.

The key to this recipe is the homemade deep-fried chips. The soft, crispy texture with seasoned salt tastes better than any store-bought chips I’ve tried.

It’s also another great dish to make if you’re looking to use up that leftover pulled pork.

Redneck Nachos

Ingredients you’ll need

  • Potatoes – When it comes to fries or homemade chips, Russet potatoes are the best.
  • Oil for frying – I used peanut oil.
  • Pulled Pork –  There are many ways to cook pulled pork; use your favorite recipe or try one of ours.
  • Baked Beans – you could use store-bought, use your favorite recipe, or try our smoked baked beans with bacon.
  • Queso – a good queso is key here. Gordo’s cheese dip, which is store-bought, is my personal favorite, or try our homemade smoked queso dip.
  • BBQ Sauce – You’ll want something a little sweet, Smoke Kitchen’s Sweet Barbecue sauce is perfect, or try our homemade bbq sauce.
  • Mexican Crema – I prefer this to sour cream because it’s thinner, but either will work.
  • Your favorite toppings – I top it with jalapeños and cilantro, but you use your favorite toppings.

Equipment you’ll need

  • Mandoline – or a sharp knife for slicing the potatoes.
  • Dutch oven – or similar vessel for deep frying.
  • Instant read thermometer
  • Large tray or platter

Are homemade chips worth the effort?

They are absolutely worth it! It takes more effort than using store-bought tortilla chips, but I promise you it’s worth it. It’s one of the key ingredients in this recipe. 

What is the secret of making homemade chips?

The secret to making homemade chips is using a mandoline to get even, thinly sliced potatoes. My mandoline has three different thickness settings, and I use the 1.5 mm thick setting.

Also, another great tip is to make sure to soak your sliced potatoes in cold water for at least 15 minutes to help remove any excess starch. 

What kind of cheese should I use?

When it comes to nachos, cheese options are unlimited. There’s shredded cheese, restaurant-style queso, homemade cheese sauce, or a combination of the three. 

I have found that restaurant-style queso works best for these. It’s easy to heat up in the microwave while you’re prepping the other ingredients. There is no need to melt it, which could throw off the texture of the homemade chips, and most importantly, it spreads easily, ensuring every chip is covered.

Why baked beans?

There is no greater BBQ side than baked beans. If you’re having a BBQ or going to one, I guarantee there are baked beans.

Adding baked beans to the nachos gives them a sweetness to balance out the tangy pulled pork, savory homemade chips, and the heat from the jalapeños. Adding the baked beans brings all those BBQ flavors into one bite. 

What toppings should I use?

Ultimately, you can add your favorite toppings here, but I like to keep it simple with BBQ sauce, Mexican crema, sliced jalapeños and cilantro. 

The BBQ sauce brings some added sweetness to the dish, like the baked beans, but gets balanced out with the Mexican crema and the heat from the jalapeños.

You can get creative here and use your favorite toppings: tomatoes, grilled onions, grilled corn, etc. 

How to make Redneck Nachos

1. Chips

Slice the potatoes thinly using a mandoline or sharp knife.

Place in a bowl of cold water for 15 minutes, making sure all the potatoes are covered.

Change the water out halfway through.

sliced potatoes and a mandolin

Dry the potato slices on paper towels.

sliced potatoes on paper towels
You want to make sure you dry them really well, as water and oil do not play well together.

In a 5qt Dutch oven, heat the oil up to 375°F.

Fry the potato slices for 4 minutes or until they’re lightly golden brown. 

raw potatoe slices frying in oil

Once three-quarters of the chips are golden brown, I go ahead and remove them. This gives me a good balance of crispy chips that hold up the constructional integrity of the nachos and softer chips that remind me of a French fry. 

fried chips

Once they’re done frying, immediately season them with seasoned salt so it sticks to the chip.  

2. Assemble

You want to make sure every chip is covered with toppings so that you’re not left with bland chips at the very end.

A large serving plate or tray is required. You want to spread your chips out in one layer, a little bit of crossover is ok. You want to ensure that every chip gets covered in delicious topping and no chip is hiding underneath. 

chips in a metal tray drizzled with queso

Add a good drizzle of queso. I like to go left to right to make sure all chips are covered evenly.

chips on a metal tray with queso and baked beans

 Fling on some baked beans to make sure they are spread out.

chips on a metal tray with queso, baked beans and pulled pork

Add as much or as little pulled pork as you like. 

chips on a metal tray with queso, baked beans, pulled pork

Add a drizzle of Mexican crema and BBQ sauce.

red neck nachos topped with jalapenos

Top it off with sliced jalapeños and cilantro, and they are ready to serve.

More ideas for easy sides to accompany that cold beer

redneck nachos

Redneck Nachos

Crunchy chips topped with queso, baked beans, pulled pork, BBQ sauce, Mexican crema, and toppings of your choice.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 353kcal
Author: Brian Gerwig


  • 2 Russet potatoes
  • oil for deep frying
  • 1 tsp Lawry's seasoned salt
  • cups chili con queso dip
  • 1 cup baked beans
  • 1 lb pulled pork
  • 2 tbsp BBQ sauce
  • 2 tbsp Mexican crema or sour cream
  • 1-2 jalapeños sliced
  • 2 tbsp cilantro chopped


To make chips

  • Slice the potatoes thinly using a mandoline or sharp knife.
  • Place them in a large bowl and cover with cold water for 15 minutes. Change the water halfway through.
  • Remove potato slices from water and place on a paper towel, making sure to pat dry before frying
  • Heat oil in a 5 qt pot to 375°F.
  • Slowly add sliced potatoes into the oil, making sure not to overcrowd the pot.
  • Fry for 3-4 minutes until golden brown.
  • Remove chips from the oil and place them into a heat-safe bowl. Season immediately with seasoned salt, making sure to coat the chips evenly.


  • Add an even layer of chips to a serving dish.
  • Heat up the queso and add a generous drizzle all over.
  • Top with warmed baked beans and pulled pork.
  • Drizzle on the BBQ sauce and Mexican crema.
  • Top with jalapeños and cilantro.


Calories: 353kcal | Carbohydrates: 39g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 1352mg | Potassium: 481mg | Fiber: 4g | Sugar: 15g | Vitamin A: 405IU | Vitamin C: 7mg | Calcium: 252mg | Iron: 2mg
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