Potato Chip Nachos
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 2-4 1x
Ingredients
Scale
- 5 ounces kettle cooked potato chips, regular flavor
- 1–2 cups leftover shredded pot roast, or other shredded cooked meat
- 1 cup grated Cheddar
- 1/2 cup sweet-hot pickles or sweet pickled jalapeños
- Chopped iceberg lettuce and tomatoes, if you like
- sour cream and salsa to serve
Instructions
- Get the broiler cranking and get out a rimmed baking sheet.
- Lay the chips in a single layer, spread bots of pot roast evenly on top. Sprinkle with cheese and lovingly dispense the pickle or jalapeño slices.
- Broil for 1-2 minutes until melted and toasty and hot.
- Add lettuce and tomato if you like
- Serve with sour cream and salsa if you like.
Find it online: https://hilahcooking.com/potato-chip-nachos/