Not your Mamas nachos! These hit the spot and the kids LOVED it. I saw another coach post this recipes and I decided to make my own chips and also use mini bell peppers as a base. Turned out delish!
Pork:
Cut a 4 pound boneless pork shoulder into 1” pieces.
Toss with kosher salt and 2-3 tbsp of Emeril’s all spice.
Instapot on high for two hours.
Remove from liquid, shred and toss with your fav BBQ sauce.
Try and find all natural whole ingredients in your BBQ sauce. Most BBQ sauces have high fructose corn syrup as the first ingredient. Sorry sweet baby Rays! :(
Toppings:
Cut mini peppers in halves
Chop up 3 green onions, a bunch of cilantro, and drain one can of organic beans.
Spray your pan and lay out halved mini peppers and tortilla chips.
Top with pork, black beans, green onions, cilantro and 2 cups of cheese.
Bake at 400 for 10 minutes.
Cooks notes:
I served with Chipotle Cole Slaw
And try Air Fryer Tortilla Chips