This is a compilation recipe that incorporates a couple of my others together to make one fantastic finished product!
Got some leftover pork or beef that you just don't know what to do with?
Then this recipes is just for you!
Somehow, I always manage to end up with a ton of leftover bbq meat.
I love to try and come up with clever ways to reuse and repurpose the leftovers, rather than eating the same exact meal a second time.
Honestly, I think this was way better than what I originally made the meat for, hah!
I used up some leftover pork tenderloin that I had cooked up in my crock pot for my nachos, but feel free to use another cut of pork (or even some lean shredded beef) instead.
Just be sure to adjust the nutritional information accordingly.
Baked BBQ Sweet Potato Nachos
Servings: 8 • Size: 1/8 Fries + 2 oz. Meat + Toppings • Calories: 289.7 • Fat: 15.9 g • Carb: 23.9 g • Fiber: 3.7 g • Protein: 11.5 g • Sugar: 6.6 g • Sodium: 495.6 mg
1 Bag of Alexia Sweet Potato Waffle Fries
1 Lb. Pork Tenderloin, Cooked & Shredded or Chopped
1/4 C. Healthified Apple Butter BBQ Sauce
1/4 C. Skinny Ranch Dressing
1/4 C. Reduced Fat Blue Cheese Crumbles
1/4 C. Pickled Jalapeños
Preheat the oven to 425 degrees F. and line a baking sheet with foil.
Place the sweet potato fries on the baking sheet in a single layer and bake according to the instructions on the package.
Remove from the oven once done and allow to cool slightly.
In the mean time, reheat your meat.
Finally, sprinkle with about 1/2 tbsp. of the blue cheese crumbles and a few pickled jalapeño slices over each plate.
Serve right away and enjoy!