Memphis BBQ Nachos
The most Memphis stadium food. AutoZone Park serves these every game.
Why this dish belongs to Memphis
BBQ nachos are a Memphis sports-bar and stadium specialty, particularly associated with AutoZone Park (home of the Memphis Redbirds, the AAA Cardinals affiliate) and FedExForum (Grizzlies). They appeared in the 1990s as a stadium concession innovation: instead of standard ground-beef-and-Velveeta nachos, vendors started using leftover pulled pork from local BBQ joints. The combination caught on locally and never left. The build is straightforward: thick tortilla chips, generous pile of smoked pulled pork, hot cheese sauce or shredded cheddar, drizzle of BBQ sauce, jalapeños, sometimes pickled red onion. The point is to be a meal in itself — not a snack — and they're sold in $12-15 portions at every Memphis bar that serves BBQ. The home version is identical: leftover smoked meat finds its highest purpose in nacho form.
Method · 10 steps
- 1
Preheat oven to 425°F.
- 2
Warm the pulled pork in a small skillet with 2 tablespoons of BBQ sauce, 3 minutes, until heated through and saucy. Set aside.
- 3
Spread half of the tortilla chips in a single layer on a large oven-safe skillet, cast iron pan, or rimmed sheet pan.
- 4
Top first layer with half of the pulled pork and half of the shredded cheese.
- 5
Add the second layer of chips, remaining pork, remaining cheese.
- 6
If using queso instead of (or in addition to) shredded cheddar, drizzle some over the top layer.
- 7
Bake 8–10 minutes until cheese is fully melted and the chips at the edges are golden brown. Don't burn the chips.
- 8
Remove from oven. Drizzle with BBQ sauce in zigzag pattern.
- 9
Top with pickled jalapeños, sliced red onion, diced tomato, and chopped cilantro.
- 10
Squeeze lime over everything. Serve immediately with sour cream on the side and lime wedges. Eat directly from the pan with forks.
Chef's notes
- →Don't pile in one giant mound. Layered chips means cheese melts onto every chip, not just the top layer. Build like a lasagna.
- →Use thick restaurant-style chips. Thin Tostitos break under the weight and steam-up under cheese.
- →Memphis stadium versions add a layer of baked beans between pork and cheese. Sounds weird; works great.
- →If you have queso (Memphis bars often combine cheddar + queso), drizzle queso over the top before baking for extra meltiness.
- →Build in a cast iron skillet so you can bring the whole pan to the table. Restaurant move.
Storage
Don't bother saving leftovers — soggy chips are no good. Make in single batches, eat immediately. Chips, pork, and cheese can be prepped separately ahead.
Frequently asked
- Why pulled pork on nachos instead of ground beef?
- Memphis BBQ joints had pulled pork on hand and not ground beef. The combination of smoky pork + cheese + BBQ sauce + jalapeños is what gives BBQ nachos their distinct flavor. Ground beef nachos exist; they're a different dish.
- Are BBQ nachos really a thing outside Memphis?
- Mostly no. They've spread to Mississippi and Arkansas BBQ joints, but you don't see them in Texas or Carolina BBQ. Some chains (Rendezvous, Corky's) ship the components nationwide if you want to recreate the Memphis stadium experience.
- Can I make a healthier version?
- Use baked tortilla chips, less cheese, and add black beans + corn for fiber. Calorie count drops by about 30%. Texture suffers a bit but it's still good.
- What's the deal with baked beans on nachos?
- AutoZone Park and several Memphis bars layer baked beans between the pulled pork and cheese. Sounds wrong; works really well — the beans add sweetness, more sauce, and more substance. Try it once.
- What size pan do I need?
- 12-inch cast iron skillet is ideal for 4 servings. 10-inch works for 2–3. Sheet pan works for larger crowds. Don't try to stack 10 layers in a 9-inch pan; layers are the secret.
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