Southern Style Nachos

Southern Style Nachos by

Kelli Smith and Erin Barnett


Serves: 4-6


  • 1 bag Ingles store-made tortilla chips
  • 1 cup pickled jalapeños
  • 1 (16 oz.) container fully-cooked pulled pork BBQ
  • 1 container Ingles store-made pico de gallo
  • 1 container Ingles store-made guacamole
  • 1 (12 oz.) container Laura Lynn jalapeño pimento cheese
  • 8 oz. cheddar cheese, shredded
  • 8 oz. sour cream


  1. Line your baking pan with parchment paper.
  2. Cover baking pan with a layer of tortilla chips.
  3. Scoop spoons of BBQ pulled pork onto chips, followed by all of the cheese.
  4. Broil on high until cheese melts.
  5. Top with dollops of sour cream, jalapeños, guacamole, and pico de gallo.