- 12 ounces corn chips
- 1 pound leftover BBQ pulled pork
- 1 pound freshly grated pepper jack cheese (if you’re very sensitive to heat, use regular Monterey Jack cheese)
- 1 1/2–2 cups coleslaw
- 1 large pickle, quartered and chopped
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Spread half of the chips evenly on the lined baking sheet and top with 1/2 of the pork and 1/2 of the cheese. Repeat with the remaining chips, pork, and cheese. Bake for about 10 minutes or until the cheese is melted and bubbly. Remove from oven. Top evenly with coleslaw and garnish with chopped pickles. Serve immediately.