Memphis-style loaded nachos

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Memphis-style loaded nachos

Ingredients (13)

  • 275g pkt slow-cooked pulled pork
  • 200g blue corn & quinoa chips
  • 160g (2 cups) coarsely grated vintage cheddar
  • 2 green shallots, thinly sliced
  • 1 fresh green jalapeño, thinly sliced
  • 35g (1 ⁄4 cup) pickled jalapeños, sliced
  • Sour cream, to serve
  • Fresh coriander leaves, to serve

  • Cheat’s barbecue sauce

  • 150g (1 ⁄2 cup) Heinz Tomato Ketchup
  • 2 tbsp dark brown sugar
  • 60ml (1 ⁄4 cup) water
  • 1 tbsp Worcestershire sauce
  • 2 tsp smoked paprika

Method

  • Step 1 For the sauce, place all the ingredients in a saucepan. Bring to a simmer over low heat. Gently simmer, stirring constantly, for 10 minutes until sauce thickens slightly (be careful not to let the sauce burn).
  • Step 2 Meanwhile, heat the pork following the packet directions.
  • Step 3 Preheat a grill on medium. Place the corn chips on a large baking tray. Sprinkle with the pork and cheddar. Grill for 5 minutes or until the cheese melts.
  • Step 4 Drizzle with a little barbecue sauce and sprinkle with the shallot and fresh and pickled jalapeño. Top with a dollop of sour cream and scatter with coriander. Serve with the remaining barbecue sauce on the side.