Peach-BBQ Pulled Pork Nachos

Just before Christmas, my office had a pot-luck. There was a sign-up sheet for people to write in what they would be bringing, but nobody really did, so I made a batch of Eetch (Red Tabouli), another dip, bagel chips, pita chips, a tray of Pumpkin Squares with Cream Cheese Frosting, and I was planning to make a batch of Spaghetti Sauce and homemade Meatballs. We don't have an oven at the office, so I figured I could heat the meatballs in a slow cooker. For some reason, I decided against the meatballs and threw together a batch of Peach-BBQ Pulled Pork. Turns out that was the right choice - not only was there a TON of food, despite nobody signing up, but someone brought a pot of meatballs. Because there was so much food, I ended up coming home with some of the pulled pork. I had a bag of Multigrain Tostitos Scoops, so I decided to use the pulled pork to make nachos. Good call! INGREDIENTS : Peach BBQ Pulled Pork Multigrain Tostitos Scoops Shredded Cheese Fresh chopped cilantro Sour Cream Line tray with scoops. I like to use a pie plate or other vessel that can go right from oven to table. Fill scoops with pulled pork, being sure to have a bit of peach in every scoop. Nobody likes a soggy chip, so you'll want to use tongs to let the excess liquid drip away, or drain the whole thing first. Top with shredded cheese of choice. I used a bit of mozzarella for the fun "string" factor, and some monterey jack/cheddar blend. Bake at 350 until the pork is heated through and the cheese is melted and bubbly. Top with a dollop of sour cream and chopped cilantro.