Chips and dip always work when entertaining, and the potential flavor combinations of this classic party offering are endless.

When it comes to nachos, the dip and the chip are melded into a single dish for a convenient and tasty offering that works as a snack, appetizer or even a main course. Of course, nachos also are a go-to dish while watching the big game with friends.

Nacho flavors run the gamut from Latin-inspired to chili-covered to everything in between. These “Outrageous Barbecued Nachos,” courtesy of “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press) by Neal Corman, pair the smoky flavor of slow-cooked barbecue with the zip of some nacho standards like jalapeño peppers and cheese.

Outrageous Barbecued Nachos

3 ounces (about 1 cup) pulled pork

3 ounces (about 1 cup) pulled chicken

3 ounces (about 3 slices) sliced and chopped barbecued brisket

1 1/2 cups favorite mild barbecue sauce

3/4 (10-ounce) bag tortilla chips

1 cup shredded Monterey Jack cheese

1 cup shredded mild cheddar cheese

15 pickled jalapeño slices

Preheat the oven to 400 F. Combine the meats and barbecue sauce in a small saucepan over medium heat. Spread half of the tortilla chips on a small cookie sheet. Cover the chips with half of the meat and sauce. Top with half of each cheese. Repeat the process on top of this layer, using the other half of the ingredients. Bake until the cheese is completely melted, about 10 minutes. Remove and top with the jalapeños.