4 cups (approximately) kettle cooked potato chips

1 cup barbecue pulled pork (purchased or homemade), heated

1 cup grated cheddar cheese

½ cup chopped and seeded tomatoes

¼ cup chopped scallions

Your favorite nacho toppings such as sour cream, jalapeños, chopped onion and black olives

Place potato chips in a cast iron skillet or rimmed baking sheet. Equally divide pulled pork over the chips and then cover with cheese. Place under broiler on high until cheese is bubbly. Remove and top with your favorite nacho toppings. Serve immediately.

Makes about 2 servings

Cook’s note: The kettle cooked chips seem to be more sturdy or you can try the “wavy” style.

By Charlotte Rymph, Monterey, Indiana