One of my favorite restaurants in Colorado, Lulu's, has these amazing, mouthwatering BBQ nachos. They are to d i e for! We decided to give it our best shot at recreating them based on tasting them two months prior and the description on the menu. I gotta hand it to us, we did pretty well, especially considering our limited options with both cheese and tortilla chips. (Mexican food is not a dime a dozen here in England like it is in Colorado.)
Here's what you'll need:
1/2 bunch cilantro, roughly chopped
1 red onion, diced
BBQ pulled pork
shredded cheddar cheese
We used a 200g bag of tortilla chips and a 1.4kg pork shoulder, everything else we kind of eyeballed. Afterwards, we decided it was way too much food for just two people. It would have been nice to have a third—or fourth—person there to help us finish the big pan. However, we did agree that it was a great chip-to-toppings ratio, something restaurants usually get wrong.
We lined a medium sized pan with the chips. (I wish we had layered the chips in with the toppings, to be honest.) I spread out half the cilantro and onion, topped with half the meat, covered in the shredded cheese, drizzled on half the cheese sauce and finished off with BBQ sauce. We repeated the toppings layers, but we should have halved our chips to give them a second layer as well. Finally, we broiled at 150 C for 10 minutes.
Nachos are really easy. They're supposed to be messy and you can add whatever you want, but if you're looking for an alternative to your regular Mexican style nachos, give these a try. Though I firmly believe that nothing goes together quite like BBQ pulled pork, cilantro, and red onions. I can't wait to try my hand at my favourite BBQ pork pizza from The Old Mine next!
Since making them the first time, we have prepared the toppings in a casserole dish like some of those fancy dips you see on Pinterest these days. Some of the chips got pretty soggy below all the ooey, gooey toppings, so turning it into a dip would be perfect! We warm the chips up in the oven as well, but serve them on the side. Since that first time, we’ve also been a bit better at sharing.
Updated March 2019.