1 container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce
1/4 cup Old El Paso® pickled jalapeño slices, drained, chopped (from 12-oz jar)
1 cup tangy vinaigrette-style deli coleslaw, drained
2 medium green onions, sliced (2 tablespoons)
Instructions
Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture
Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
Originally Submitted
5/5/2013
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