If you ever find yourself wondering what to do with that last pound of barbecue, I’ve got a solution for you: nachos. This is the best damn appetizer in the world, especially good for things like Super Bowl parties and poker games. You can make your own salsa, of course, but I usually just use whichever brand I happen to have in the fridge.

　　

Ingredients

serves 4

　　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 jalapeño peppers, thinly sliced

　　Guacamole (optional)

　　Sour cream (optional)

　　

Step 1

Preheat the oven to 350˚F.

　　

Step 2

Line a large baking sheet with parchment paper. Spread the chips evenly in one layer across the sheet. Top the chips with the shredded meat, cheese, salsa, and jalapeño slices.

　　

Step 3

Place the baking sheet in the oven and bake for about 5 minutes to melt the cheese.

　　

Step 4

Transfer the nachos to individual plates or just slide them off the parchment onto a platter and take that to the table. Serve immediately, with guacamole and sour cream if you like.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.