BBQ nachos with bacon

Ingredients:

• 1 package 340 g smoked bacon (12 strips)
• 1 bag (400 g) white corn tortilla chips
• 3 tbsp. l. BBQ Seasoning, see recipe below.
• 2 tbsp sour cream
• 2 tbsp. barbecue sauce
• 1 teaspoon hot sauce
• 2 tbsp. premium flour
• 1 can (340 g) of unsweetened condensed milk (1.5 cups)
• 0.5 cups lightly salted chicken broth
• 0.5 tsp coarse salt
• 1 cup grated soft cheddar
• 1 can (425 g) canned baked beans, heat it up
• 1/4 cup pickled jalapeños, sliced ​​into rings
• 2 tablespoons pimento peppers, chopped
• 2 green onions, chopped

Preparation:

1. Place the bacon in a large nonstick skillet and cook over medium-high heat on both sides until crisp, about 16 minutes.
2. Transfer the fried bacon to a paper towel-lined plate, leaving the fat in the pan. Once the bacon has cooled slightly, cut it into small pieces. Set aside.
3. Place the chips on a large serving platter and sprinkle with barbecue seasoning. Combine the sour cream, barbecue sauce, or hot sauce in a small bowl. Set aside.
   
   BBQ Seasoning:
   
   Meanwhile, in a small bowl, combine 1 tablespoon sugar, 1/4 cup paprika, and 1/4 teaspoon onion powder.
4. Place the bacon fat in a frying pan over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook until the mixture becomes liquid and slightly darkened, 2-3 minutes. Stirring constantly, pour the unsweetened condensed milk and broth into the flour mixture.
5. Reduce heat to low and simmer, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, about 8 minutes. Stir in the salt and cheese until melted. Remove from heat. The sauce will continue to thicken.
6. Place the warm beans on top of the chips. Sprinkle the beans with half of the chopped bacon. Drizzle generously with the warm cheese sauce.
7. Sprinkle with jalapeño, pimento, remaining bacon, and green onions. Drizzle with barbecue sour cream and serve immediately.