Memphis NachosCourse: Snacks
1 pound of pulled pork (I used the one already prepared)
1/4 cup of water
1 cup of BBQ sauce
1 cup of bechamel sauce
1 cup of milk
1 1/2 cup of Filante cheese (I used Monterrey Jack.)
1 cover of tortilla chips (nachos)
Salt and pepper to taste
- In a saucepan over medium heat, cook the meat with the water and the BBQ sauce. After 5 minutes, remove from heat and let it rest.
- In a frying pan, cook the bechamel sauce with the cheese, until melted.
- Place the nachos on a plate, then add the meat and sauce. Top with jalapeños (I don’t like them) and cilantro.