BBQ-Ranch Pork Nachos

• Cooked pork shoulder, pulled
• 2-1/2 qt. Bull's-Eye Bold Original Barbecue Sauce
• 60 each corn tortillas (6-inch), cut into quarters, fried
• 1-1/3 cups Kraft Calorie-Wise Rancher's Choice Dressing

1. Heat pork and barbecue sauce until heated through.
2. Top each tortilla chip with 2 Tbsp.
3. (30 mL) pork mixture.
4. Drizzle with 1/4 tsp.
5. (1 mL) dressing.

pork shoulder, bullseye, corn tortillas

Taken from www.kraftrecipes.com/recipes/bbq-ranch-pork-nachos-161360.aspx (may not work)