Whether it’s game day or taco Tuesday, nothing beats a piled-high plate of loaded nachos. Layers of ooey-gooey cheese topped with your choice of protein, sour cream and bright jalepeños. Just thinking about it makes us salivate.
Virgil’s Real Barbecue knows how to make a seriously smashing plate of nachos. Honestly, Virgil's nachos are downright "outrageous." The barbecue restaurant is known for its slow-cooked meats with locations in Vegas, New York City and the bahamas, but Chef Glenn Rolnick is ready to share the recipe for this must-try menu item, so you can taste the flavor explosion anywhere and any time.
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"For making this at home, you can dice up leftover steak, rotisserie chicken, or pork chops that you just have [and] simmer a little in the BBQ sauce before adding to the nachos," Rolnick says. "You can also spice up the nachos with some great tomatillo sauce and add diced avocado. I also like to serve with a cheesy polenta. I love drizzling the creamy polenta over the chips for added texture and flavor, especially those chips that may not be fully covered in BBQ or cheese."
As chef says, this recipe is all about versatility, and it's a great way to make the most out of leftover meats. Get ready to get messy and dig into these mouthwatering nachos. You won’t regret it!
- 3 ounces (about 1 cup) cooked pulled pork
- 3 ounces (about 1 cup) cooked pulled chicken
- 3 ounces (about 3 slices) cooked sliced and chopped barbecued brisket
- 11⁄2 cups Virgil’s Mild BBQ Sauce (or substitute your favorite mild barbecue sauce)
- 3⁄4 (10 ounce) bag tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild cheddar cheese
- 15 pickled jalapeno slices
- Preheat oven to 400 degrees Fahrenheit
- Combine the meats and barbecue sauce in a small saucepan over medium heat
- Spread half the tortilla chips on a small cookie sheet. Cover the chips with half of the meat and
- sauce. Top with half of the cheese.
- Repeat the process on top of this layer, using the other half of the ingredients.
- Bake until the cheese is completely melted, about 10 minutes. Remove and top with the jalepeños.
Visit Virgil's Real Barbecue in NYC, Vegas and online for more delectable southern cooking.