Memphis Style BBQ Nachos

Cook Time

10 Mins

Cooking Method






Prep Time

120 Mins




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 Jalapeños, chopped

To Taste, Memphis BBQ Rub

1 cup Memphis Hickory & Vinegar BBQ Sauce

1 Onion, Chopped

14 oz Tortilla Chips

Cooking Instructions

Not-cho average nacho. These Memphis-Style BBQ Nachos plate up a mound of chips and cheesy sauce. Pile on some tender hickory chicken bits, smoky baked beans and crunchy slaw for an encore style bite! You'll definitely want to take these on tour.

Wood Pellet Recommendation

In order to bring out the strong, smoky taste that has become synonymous with Memphis-style BBQ, we recommend using our Hickory Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Memphis BBQ Rub & Memphis Hickory & Vinegar BBQ Sauce.

  1. Sprinkle Memphis rub on the chicken thighs – Smoke at 250-275 degrees until internal temp reaches 165 degrees - Diced up in ½ inch size pieces when done
  2. Heat cream on a stove in a saucepan on low, just to simmer. Gradually add cheese stirring continuously until melted and well combined
  3. Heat the baked beans in a saucepan on medium, adding 1/2 cup of Memphis BBQ Sauce
  4. Place chips on large plate or in a cast iron pan
  5. Top the chips with the cheese sauce, and then the cooked chicken
  6. Next top with the baked beans, pouring evenly over top
  7. Top with cole slaw, and finish with ½ cup drizzle of Memphis Hickory & Vinegar BBQ Sauce
  8. Garnish with onions and jalapenos

Special Tools

  • Cast Iron Pan
  • Sauce Pan

Bigger. Hotter. Heavier. Tip

For thicker beans, drain the liquid from the can before heating, and add ¼ cup pancake syrup in addition to the Memphis BBQ Sauce

Diet Info

  • Flexible Dieting

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