Cameron Kelly’s Barbecue Naan-chos

Yields 2 servings

Ingredients

• 2 pieces of naan bread

• Drizzle of olive oil

• Barbecue sauce, to taste

• 1-1¼ cups pulled pork

• ¼ cup cheddar cheese, grated

• ¼ cup mozzarella cheese, grated

Optional toppings:

• Sour cream

• Guacamole

• Pickled or fresh jalapeños, sliced

• Green onions, thinly sliced

Directions

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!

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).

“Great barbecue comes from the blend of time, temp, patience, and the right amount of smoke. It’s truly a labor of love and worth every minute it takes to create that mouthwatering, flavor-packed bite!”–Cameron