Appetizer: United States – Kansas (Great Plains United States) – Kansas City Style BBQ Nachos

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 oz (340 g) sturdy tortilla chips
- 1 lb (454 g) smoked pulled pork or chopped smoked brisket, warmed and shredded/chopped
- 3/4 cup (180 ml) Kansas City–style BBQ sauce, divided (use a molasses-sweet, tomato-based sauce)
- 8 oz (225 g) sharp cheddar cheese, shredded
- 8 oz (225 g) Monterey Jack cheese, shredded
- 3 medium jalapeños, approx. 3 oz (85 g), thinly sliced (seeds removed for milder heat)
- 1/2 cup (120 g) pickled red onions
- 1/4 cup (60 g) scallions (green onions), thinly sliced
- 2 tbsp (8 g) fresh cilantro, chopped
- 1/4 cup (60 ml) sour cream, thinned with 1–2 tsp (5–10 ml) water if needed for drizzling
- 1 lime, cut into wedges (optional)
- Kosher salt and freshly ground black pepper, to taste
- Extra BBQ sauce for serving, as desired

Instructions

Short Description:
Tortilla chips piled with Kansas City–style smoked BBQ meat, a melty cheddar–Monterey Jack cheese blend, jalapeños, pickled red onion, and finishing drizzles of BBQ sauce and sour cream for a sweet-smoky, shareable starter.

Regional Notes:
This version uses locally smoked meats (pulled pork or chopped brisket) and a Kansas City–style BBQ sauce—sweet, tomato-forward with molasses—so the flavor leans sweeter and thicker than Tex-Mex nachos. The dish showcases Kansas City barbecue meats rather than the taco-seasoned toppings common in other nacho styles.

1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil or use a 12-inch (30 cm) cast-iron skillet.
2. Warm the smoked meat: place the pulled pork or chopped brisket in a medium skillet over medium heat with 1/2 cup (120 ml) of the BBQ sauce. Stir and heat 4–6 minutes until hot and evenly sauced; season lightly with salt and pepper. If using large brisket slices, chop into bite-sized pieces before warming.
3. Arrange a single even layer of about half the tortilla chips across the prepared sheet or skillet. Sprinkle half of each shredded cheese (4 oz/113 g cheddar + 4 oz/113 g Monterey Jack) over the chips.
4. Scatter half of the warmed BBQ meat over the cheese layer, and drizzle about 2–3 tbsp (30–45 ml) of the reserved BBQ sauce over the meat. Add the remaining chips in a second layer, then top with the remaining meat and cheese so cheese covers the top layer.
5. Bake in the preheated oven 8–10 minutes, or until the cheese is fully melted and bubbling and the chips at the edges are lightly toasted.
6. Remove from oven and immediately top with sliced jalapeños, pickled red onions, scallions, and chopped cilantro. Drizzle the thinned sour cream in a zigzag and finish with the remaining 1/4 cup (60 ml) BBQ sauce, either drizzled or served on the side.
7. Serve hot with lime wedges and extra BBQ sauce for dipping. Eat immediately so chips stay crisp.