Cameron Kelly’s Barbecue Naan-chos Recipe

Barbecue Bests

Barbecue is a time-honored regional tradition and the culinary pride and joy of many a Southern gentleman. Any meat can benefit from this meticulous method of seasoning and smoking, where every second of prep time is put toward yielding savory results. Four local barbecue gurus agree that great barbecue is worth the wait and share their favorite recipes featuring this widely loved cuisine.

Photography by Rich Smith

Cameron Kelly holding his famous Barbecue Naan-chos


“Great barbecue comes from the blend of time, temp, patience, and the right amount of smoke. It’s truly a labor of love and worth every minute it takes to create that mouthwatering, flavor-packed bite!”–Cameron Kelly


Barbecue Naan-chos made by Cameron kelly

Barbecue Naan-chos

Cameron Kelly
Course Appetizer
Cuisine American
Servings 2


  • 2 pieces naan bread
  • Drizzle of olive oil
  • Barbecue sauce, to taste
  • 1-1¼ cups pulled pork
  • ¼ cup cheddar cheese, grated

Optional Toppings:

  • Sour Cream
  • Guacamole
  • Pickled or fresh jalepeños, sliced
  • Green onions, thinly sliced


  • Preheat oven to 375°.
  • Place naan bread on a sheet pan lined with foil or parchment paper for easy cleanup and lightly sprayed with cooking spray.
  • Drizzle olive oil over naan and toast in oven for 3-5 minutes, until lightly toasted only on the edges.
  • Allow to cool slightly, then cut into quarters and then each quarter into triangles.
  • Each piece of naan bread should create 8-12 triangles.
  • Place the triangles into two piles, one on each side of the sheet pan.
  • Drizzle your favorite barbecue sauce over the naan bread, then top with your favorite pulled pork (I recommend Grubby Mitts BBQ!) and cheddar and mozzarella cheeses.
  • Place pan in oven and bake for 5-10 minutes, until cheese is melted and naan is starting to crisp.
  • Remove from oven and drizzle a little more barbecue sauce on top, then top with sour cream, guacamole, jalapeños, and green onions.
  • Enjoy!


Note: This dish is a great base for a ton of toppings. Use grilled chicken, sausage, or brisket – or mix it up with salsa and taco meat for a Southwestern flavor. It’s also great with grilled veggies for a vegetarian meal. For those who like a little extra heat, I recommend adding a few dashes of your favorite hot sauce (our choice is Texas Pete).
Keyword barbecue nachos, BBQ, bbq nachos


Bailey Bullard Web Ad

You Also Might Like

[related_post post_id=""]
CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!