When it comes to nachos in my house, Texas-style is the type that flies. My Texan-bred wife brought the superiority of these nachos to my attention years ago. Each chip is individually topped then baked, ensuring you get full crisp and flavor in every bite. The norm for our nachos is a lone slice of pickled jalapeño and some longhorn cheddar, but I let my love of barbecue take over.
For these pulled pork nachos, I gave each chip a spoonful of pulled pork from my leftover summer stash, a squirt of barbecue sauce, and a sprinkling of cheddar. It's a whole new way to enjoy barbecue.
The corn chips bring a pleasing new flavor and texture into the smoky-saucy equation—it felt like a perfect pairing. I can't wait to share this excellent creation, and luckily the perfect platform for them is only a week away.
Preheat oven to 350°F. Fill a large skillet with about 1 inch of vegetable oil. Heat oil to 375 degrees over medium-high heat. Working in batches, fry the quartered tortillas until lightly browned, about 1 to 2 minutes of the first side, then an additional 30 to 60 seconds on the other side. Remove to a paper towel lined plate and season with salt.
Arrange chips on a baking sheet in a single layer. Drop a rounded tablespoon of pulled pork on each chip. Top the pulled pork with about 1 tablespoon of barbecue sauce, then sprinkle with cheese.
Bake chips until cheese is melted, about 5 to 10 minutes. Serve immediately.