BBQ-Ranch Pork Nachos

• Cooked pork shoulder, pulled
• 2-1/2 qt. BULL'S-EYE Original Barbecue Sauce
• 60 each corn tortillas (6 inch), cut into quarters, fried
• 1-1/3 cups KRAFT Ranch Dressing (FS)

1. Heat pork and barbecue sauce until heated through.
2. Top each chip with about 2 Tbsp.
3. pork mixture.
4. Drizzle with 1/4 tsp.
5. dressing.

pork shoulder, bullseye original barbecue sauce, corn tortillas, dressing

Taken from www.kraftrecipes.com/recipes/bbq-ranch-pork-nachos-161359.aspx (may not work)