Corky's BBQ Rib Nachos

Alberti Popaj

Cook Time: 15 Minutes

Prep Time: 10 Minutes

Serves: 4-6 People

Ingredients

  • 1/2 rack Corky’s BBQ baby back ribs
  • 1 bag of tortilla chips (10 to 14 oz), divided
  • 1 medium tomato, diced
  • 1/2 red onion, diced
  • 1 jalapeño, sliced thin
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 1 lime, wedged
  • 1 avocado, diced
  • 1 Tbsp cilantro leaves
  • Garnish with a drizzle of chipotle ranch sour cream
  • For the Chipotle Ranch Sour Cream
  • 1 cup sour cream
  • 1/2 Tbsp chipotle powder
  • 1 Tbsp lime juice
  • 1 Tbsp ranch seasoning packet
  • Salt and pepper to taste

Directions

Preheat oven to 375°F. Prepare the ribs by removing the bones and chopping or pulling apart with your hands into bite-size chunks.

Spread half the chips over the cookie sheet. Sprinkle half of the grated cheese over the chips. On top, place the other half of the tortilla chips.

Scatter the bite-size chunks of ribs over the chips. Distribute the remaining cheese evenly.

Bake for approximately 10 to 15 minutes, or until cheese is melty.

Stir to combine the chipotle ranch sour cream ingredients. Right before serving, sprinkle toppings over the chips and cheese. Finish with a drizzle of the sour cream.

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