Moving away from the south, I realized one of the dishes that I easily took for granted was the Southern Nachos. For whatever reason, some brilliant southerner swapped out tortilla chips for potatoes and added BBQ sauce instead of salsa! My idea of nachos has forever been changed! In Georgia I ate nachos weekly made with crispy homemade potato chips and in Nashville I indulged in nachos made with tator tots as the base.
Instead of making a weekly trip down to Nashville, I’ve decided to create my own Southern Nacho recipe made with fries. Let me tell you, they are pretty darn close to the real stuff! These nachos are also delicious with fried chicken instead of the addition of pulled pork… I mean you might as well, it’s not like your watching your figure with this unbelievable finger licking appetizer!
- 3 Large Potatoes, cut into wedges or into 1cm thick slices
- 2 pounds pulled pork (My recommendation is cooking pork shoulder in a crock pot and leave it all day with your favorite BBQ sauce)
- 1 cup diced tomatoes
- Red cabbage, thinly sliced (coleslaw is delicious too!)
- BBQ sauce to drizzle over the top (about 1 cup)
- Sriracha sour cream (recipe below)
- Cilantro for garnish
- Jalapeños (optional)
Sriracha Sour Cream:
- 1 cup Sour Cream or Greek Yogurt
- 1 tablespoon sriracha hot sauce
- Mix together and drizzle on top of nachos!
- Preheat the oven to 425 degrees.
- Once the potatoes are cut, place on a baking tray with olive oil, salt and pepper for seasoning. Bake for about 45 minutes until crispy and golden brown.
- Place the fries on your serving plate and begin by adding the pulled pork evenly throughout the fries. Add the remaining toppings and drizzle over the BBQ sauce and sriracha sauce.
- Serve hot!