Kansas City BBQ Nachos & Philly Cheesesteak Nachos
Super Bowl Sheet Pan Nachos! Today we pitted Philly Cheesesteak nachos against Kansas City BBQ pulled pork nachos. Which would you rather eat this Sunday?
Kansas City BBQ Nachos
Ingredients
- 1/2 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tbsp sugar
- pinch salt
- 1 9-10 oz bag tortilla chips
- 2 cups grated cheddar cheese, divided
- 1 cup queso, warmed
- 1 lb pulled pork, cooked and warmed
- 1/2 cup hot pickled banana peppers, chopped (or jalapeños if you prefer)
- 1/2 cup cilantro, chopped
- 2 small avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kansas City BBQ sauce, or more to taste
- 1/2 cup sour cream
Instructions
- Pickle the onions by combining the red onion, vinegar, sugar, and salt in a small bowl. Stir and set aside for about 30 minutes.
- Preheat oven to 375 degrees.
- On a large-rimmed baking sheet, spread the tortilla chips out. Sprinkle the chips evenly with 1 cup of grated cheese. Drizzle the chips with the queso, then scatter with the pulled pork, and the remaining cup of cheese. Place in oven for 5-8 minutes to melt the cheese and crisp the chips. Remove from oven and top with banana peppers, cilantro, avocado, tomatoes, and the drained pickled onions. Drizzle with BBQ sauce and sour cream and serve right away.
Philly Cheesesteak Nachos
Ingredients
- olive oil, for cooking
- 1 onion, thinly sliced
- 1 green bell pepper, julienne
- garlic salt and pepper, to taste
- 1 14- oz package thinly shaved steak
- 2 tsp Worcestershire sauce
- 1 9-10 oz bag tortilla chips
- 4 cups grated cheese, I used a combination of white American cheese and provolone, but Monterey Jack or an Italian blend would also work
Instructions
- Heat a drizzle of olive oil in a large skillet over high heat. Sauté the onion and bell pepper until caramelized and tender. Season with salt and pepper and remove from skillet. Add another drizzle of oil, then add the steak, and stir fry quickly. Season with Worcestershire and garlic salt and pepper.
- Preheat oven to 375 degrees.
- Arrange the chips on a rimmed baking sheet—top with half the cheese, followed by the vegetable mixture, then the meat. Finish with the remaining cheese and bake for 5-8 minutes, until the cheese is melted and the chips are crisp.
