Barbecue Naan-chos
Ingredients
- 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
Instructions
- 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!
Notes
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).