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This riff on classic nachos is Memphis through and through. You’ll find it at sports bars around town, at home on Friday nights, and at Corky’s every day of the year

8 to 10 servings
  • 1 pound Corky’s Bar-B-Q Pulled Pork or Chicken
  • 1 (16-ounce) container refrigerated cheese dip
  • 1 (1-pound) bag round corn tortilla chips
  • 1 (18-ounce) bottle Corky’s Original Recipe Bar-B-Q Sauce
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped green onions
  • 1 large tomato, chopped
  • 1/4 cup (about) sliced fresh or canned jalapeño slices
  • Corky’s Bar-B-Q Dry Rub (to taste)

Preheat the oven to 350°F. Place the meat in a casserole dish, cover with foil to keep it from drying out, and set in the oven until warmed through, about 35 minutes. In a microwave-safe bowl, microwave the cheese dip until melted.

Empty the tortilla chips onto a large platter, spreading them evenly out to the edges. Layer the warm meat, cheese dip, Bar-B-Q sauce, lettuce, green onions, and tomatoes over the chips. Add enough jalapeño slices to suit your taste, and finish with a light sprinkling of dry rub. Serve immediately and watch them disappear!