Memphis Style BBQ Nachos

Memphis Style BBQ Nachos

Category Poultry Appetizers Game Day BBQ
Servings 4
Prep Time 10 Minutes
Cook Time 2 Hours

Sure, you've had nachos. But have you tried Memphis Style BBQ Nachos? This recipe features several backyard barbecue staples, layering tortilla chips, smoked chicken, cheese sauce, baked beans, and coleslaw. As if that wasn't enough to land this on your next party menu, the nachos are then drizzled with barbecue sauce and topped with onions and jalapenos for a crowd-pleasing appetizer you'll want to keep all to yourself.

Pit Boss Kitchen


  • 8 oz American Cheese, shredded
  • 16 oz Baked Beans
  • 4 oz Cheddar Cheese, Shredded
  • 1 lb Chicken Thighs, boneless, skinless
  • 1/2 cup Cole Slaw
  • 2 green onions, chopped
  • 2 cups Heavy Cream
  • 2 Jalapenos, Chopped
  • 1 Onion, Chopped
  • 14 oz Tortilla Chips

Special Tools


  1. Sprinkle Pit Boss Sweet Rib Rub on the chicken thighs — Smoke at 250°F to 275°F until internal temp reaches 165°F — Diced up in ½ inch size pieces when done.
  1. Heat cream on a stove in a saucepan on low, just to simmer. Gradually add cheese stirring continuously until melted and well combined.
  1. Heat the baked beans in a saucepan on medium, adding 1/2 cup of Memphis Hickory & Vinegar BBQ Sauce.
  1. Place chips on large plate or in a cast iron pan.
  1. Top the chips with the cheese sauce, and then the cooked chicken.
  1. Next top with the baked beans, pouring evenly over top.
  1. Top with coleslaw, and finish with ½ cup drizzle of Memphis Hickory & Vinegar BBQ Sauce.
  1. Garnish with onions and jalapenos.