:max_bytes(150000):strip_icc()/4469100-b3465cdf42014438920bb3c82d66d52d.jpg)
A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.
Ingredients
- 1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®)
- 2 cups shredded pepperjack cheese
- 2 cups cooked pulled pork
- ½ cup chopped white onion
- ¼ cup chopped pickled jalapeno peppers
- ½ cup barbeque sauce (such as Cattlemen's®)
- 1 cup prepared coleslaw (Optional)
- 1 bunch green onions, sliced
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
Step 2
Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
Step 3
Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
Step 4
Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Cook’s Notes:
I prepare my dry rub-seasoned pork shoulder in a slow cooker, cool it and then pull it by hand, gently creating chunks of pork. Then, I use a cleaver to chop it, and finally, I finish it in a grill pan, over high heat, adding more dry rub seasoning. I order the dry rub from Rendezvous in Memphis. Finishing it on the grill pan makes the meat crispy, mimicking the all-important "bark" formed on the outside of true barbeque. It also renders out some of the fat, so the pork isn't as rich.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 619 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat12g | 60% |
| Cholesterol105mg | 35% |
| Sodium1675mg | 73% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber5g | 18% |
| Total Sugars8g | |
| Protein32g | |
| Vitamin C30mg | 148% |
| Calcium284mg | 22% |
| Iron1mg | 5% |
| Potassium583mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7489045loaded-beef-nachos-recipe-lutzflcat2x1-3a88ed7e82bf4b93ae70d68ef9cd0b25.jpg)
:max_bytes(150000):strip_icc()/2Sheet-Pan-Greek-Salad-Nachos-2000-937ff656745442f3a00df3962a9497ba.jpg)
:max_bytes(150000):strip_icc()/1652036285Air20Fried20Quick20and20Easy20Nachos-2000-c55ba88542cc444e921569e06260c582.jpeg)
:max_bytes(150000):strip_icc()/1651949313Air20Fryer20Nachos-2000-5258157ac9de463796dbbcc294188e69.jpeg)
:max_bytes(150000):strip_icc()/4541801-Crispy-Honey-Sriracha-Chicken-Wings-Photo-by-Jenny-Aleman-2c97de3c83e844f68984d62d2b2285db.jpg)
Leave feedback about this