As the summer season comes to a close, we’re all trying to make the most of what’s left. Fortunately for us, Chef Vaughn Hobbs with Anvil Appliances is giving us one surefire way to keep the good times rolling this season: Redneck Nachos. They’re easy to make and appetizing enough for any party.
- 1 bag kettle-cooked potato chips, salt & vinegar or jalapeno
- 1 cup pulled pork
- 1/2 onion, sliced
- 3/4-1 cup sharp cheddar cheese, grated
- 2 slices bacon
- 1/2 fresh jalapeno, sliced
- ranch dressing
- barbecue sauce
Cook the bacon in a skillet until crispy. Remove bacon from pan and crumble into bits. Cook the onion in the bacon grease until caramelized. Add the pork and cook with the onions until pork is slightly crispy.
On your skillet or pan, layer the nachos as follows:
- potato chips
- pork (with onions)
- bacon bits
- jalapeno slices
Cook the nachos on the grill with the hood down until cheese is melted, approximately 5 minutes.
Top with your favorite barbecue sauce or dressing and you’re ready to go!