Barbecue Nachos

• 1 large bag (about 8 ounces) corn tortilla chips
• 1 pound shredded Pork Shoulder (page 57), shredded Chicken (page 40), or shredded Brisket (page 90)
• 2 cups shredded sharp cheddar cheese (about 6 ounces)
• 2 cups salsa
• 3 to 4 pickled jalapeno peppers, thinly sliced
• Guacamole (optional)
• Sour cream (optional)

1. Preheat the oven to 350 F.
2. Line a large baking sheet with parchment paper.
3. Spread the chips evenly in one layer across the sheet.
4. Top the chips with the shredded meat, cheese, salsa, and jalapeno slices.
5. Place the baking sheet in the oven and bake for about 5 minutes to melt the cheese.
6. Transfer the nachos to individual plates or just slide them off the parchment onto a platter and take that to the table.
7. Serve immediately, with guacamole and sour cream if you like.

corn tortilla chips, pork shoulder, cheddar cheese, salsa, jalapeno peppers, sour cream

Taken from www.epicurious.com/recipes/food/views/barbecue-nachos-378553 (may not work)