Last weekend I made BBQ Pulled Venison. Here's the recipe. So delicious and versatile! This week I used leftovers to make these yummy Nachos. We had something similar when we were in Kentucky but that version used pork. I used our favorite toppings and it turned out great. So easy!
As always, there is a link to a printable version of this recipe at the end of this post.
First things first...chop up the first four ingredients and get your layers ready:
1/3 cup chopped lettuce
1/3 cup chopped tomato
1/3 cup chopped Bell pepper (I used red this time because that's all I had in the house.)
1/3 cup chopped onion
1/3 cup sliced green olives
1/3 cup sliced jarred jalapenos
2 Tablespoons of your favorite BBQ sauce
1/3 cup BBQ Pulled Venison
2 cups shredded cheddar and monterey jack cheese
sour creme (optional)
salsa (optional)
The topping measurements were for the amount I wanted to make. If you're going with a bigger platter, go with more toppings of each, according to your taste. If you're going smaller, you might want to decrease the measurement to 1/4 cup, etc.
And you don't have to use my toppings. Get creative and own this recipe!
I figured tumbleweed was perfect in the title of this recipe because out west we see tumbleweeds fly erratically around the plains and with this recipe you can fly by the seat of your pants!
Change the red bell pepper to a yellow, orange, or green one.
Change the sliced green olives to sliced black olives.
Change the chopped sweet onion to a red onion.
Change the chopped iceberg lettuce to chopped romaine lettuce.
Change the BBQ Pulled Venison to BBQ Pulled Pork or cooked and cubed white chicken breast.
Use the toppings you and your family like and switch it up a bit!
This was the BBQ sauce I used. I'm not endorsing it in any way. It was something we picked up in Kentucky while visiting the Jim Beam Bourbon Distillery. It really is so good. It isn't tart like some sauces can be. It's more of a sweet smokey taste with a little kick. Perfect for this dish!
Grab yourself a platter...
Layer it with your favorite tortilla chips...
Grab your BBQ sauce...
and carefully drizzle it over the chips making sure each chip has a dab.
Now sprinkle your shredded BBQ Pulled Venison over the chips and sauce.
Here's where I goofed. I was having such a fun time with the layers, I forgot to snap a picture after I finished putting on the meat layer. I went right to the red peppers before I realized it! Oops!
So put on a layer of chopped peppers.
The lettuce...
After the meat goes on, you can put these layers on in any order you want.
But the cheese has to be last.
Definitely. Last.
Chopped tomatoes...
I like to use Roma tomatoes because I use the fleshy outward firmer part to chop and save the runny insides for soup. I just toss them into a freezer bag and put them in the freezer for future use. No waste.
Onions...
Sliced green olives...
Sliced jalapenos out of the jar...
Now for the final layer - CHEESE!
I used a blended mixture of shredded monterey jack and cheddar cheese.
Cover it all up!
Put in the microwave and cook on high for 2 to 2 1/2 minutes. Watch it closely. Take it out when the cheese is just melted.
You can eat these babies with sour creme and salsa if you please, however, we eat them just as they are because there is so much flavor to savor!
Here's the printable recipe!
'Ole!
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| Tumbleweed Venison Nachos print recipe |
Ingredients
- 1 bag Tortilla Chips
- 2 Tablespoons Your Favorite BBQ Sauce
- ⅓ cups Of My "BBQ Pulled Venison" Recipe (or More To Taste)
- ⅓ cups Chopped Lettuce
- ⅓ cups Chopped Tomato
- ⅓ cups Chopped Bell Pepper
- ⅓ cups Chopped Onion
- ⅓ cups Sliced Green Olives
- ⅓ cups Sliced Jarred Jalapenos
- 2 cups Shredded Monterey Jack And Cheddar Cheese
- Sour Creme And Salsa (optional)
Preparation
Chop up your veggies and set aside. Line a medium size platter with Tortilla chips. Sprinkle the BBQ sauce over the chips making sure each chip has a dab on it. Put a layer of the shredded venison over the sauce and chips. Now make a layer with each: the lettuce, tomatoes, peppers, onions, olives, and jalapenos. End with sprinkling the shredded cheese all over the platter.Microwave for 2 to 2 1/2 minutes on high watching closely that you don’t overcook them. Take them out when the cheese has melted.
Serve alone or with sour creme and salsa.
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