Redneck Nachos
Crunchy chips topped with queso, baked beans, pulled pork, BBQ sauce, Mexican crema, and toppings of your choice.
Servings 6
Calories 353kcal
Ingredients
- 2 Russet potatoes
- oil for deep frying
- 1 tsp Lawry's seasoned salt
- 1½ 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
Instructions
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.
Assembly
- 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.
Nutrition
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