You'll find barbecued nachos on the menu at some barbecue joints, and I'll tell you what, they're super-tasty! The smoky meat, the sweet barbecue sauce, the creamy cheese and the salty, crispy chips just go together so well. They are also super-easy to make at home with leftover barbecued pork butt, brisket, or chicken.
Prepare the barbecued meat by pulsing it in a food processor until it's chopped somewhat fine. Transfer to a microwave-safe bowl and add your favorite barbecue sauce, stirring to ensure all the meat is evenly coated. Microwave for several minutes at 30-40% power, stirring occasionally, until the meat is steaming hot.
When it comes to the nacho cheese, you can use a canned or jarred sauce (my preference) or make your own from scratch with fresh ingredients. There are plenty of nacho cheese recipes to choose from...just make sure the sauce is piping hot.
Lastly, choose a good, fresh, stiff corn tortilla chip—the kind that will stand up under the weight of all that cheesy, meaty goodness. The white corn restaurant-style tortilla chips shown in the photo above were not quite up to the task. Next time I'll use a sturdier chip.
Make sure to pre-heat the chips in the oven or microwave before adding the toppings. Cold chips will suck the heat right out of the cheese and meat, leaving the whole thing lukewarm.
Now all that's left to do is to assemble the nachos. Put down a layer of chips, apply a generous amount of nacho cheese, place a nice mound of barbecued meat on top, add any other favorite toppings, and enjoy!