| 6 | cups triangle-shaped corn tortilla chips (8 oz) |
| 2 | cups shredded Cheddar cheese (8 oz) |
| 1 | can (16 oz) spicy chili beans, undrained |
| 1 | container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce |
| 1/4 | cup Old El Paso pickled jalapeño slices, drained, chopped (from 12-oz jar) |
| 1 | cup tangy vinaigrette-style deli coleslaw, drained |
| 2 | medium green onions, sliced (2 tablespoons) |
- Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips
- in medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
- Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
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