INGREDIENTS
8 oz
leftover Italian Pot Roast
1/2 cup
BBQ sauce
2 tsp
pureed chipotle peppers in adobo
4
-oz tortilla chips
2 cups
shredded cheddar jack cheese
1/4 cup
sour cream
2 1/2 oz
sliced pickled jalapeños
1
tomato, diced small (no seeds)
2
scallions, chopped