North Carolina is all about sweet tea, BBQ, and Bright Leaf hot dogs. We took our Bright Leaf BBQ—which is heat-and-serve, hickory-smoked pulled pork—and put it on some nachos for the ultimate game-day appetizer.
Ingredients:
- (2) 15 oz. Bright Leaf BBQ Containers (hickory-smoked, heat-n-serve pork BBQ)
- Gordo's Cheese Dip
- Shredded Queso Cheese
- Shredded Cheddar Cheese
- Can of Rotel
- Bag of Tortilla Chips
- (4) Jalapeños
- Smokin' Bones Jalapeño Rub
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Cooking Instructions:
- Preheat the oven to 350°F.
- Slice four jalapeños and remove the seeds for less heat.
- While the oven heats, cook the Bright Leaf BBQ according to package instructions (microwave or stovetop). For extra flavor, cook it in a pan over medium heat for 6-8 minutes, adding the sliced jalapeños and your favorite jalapeño rub as it cooks.
- Grab a baking sheet to start building your nachos once the BBQ is ready and the oven is hot!
- Spread a layer of tortilla chips across the sheet.
- Add the flavorful Bright Leaf BBQ on top.
- Sprinkle generously with queso and cheddar cheese.
- Pour on a can of Rotel, then drizzle Gordo's Cheese Dip over everything.
- Bake for a few minutes until the cheese is melted, let it cool slightly, and dig in!
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